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Peanut Butter Cheesecake Recipe

Peanut Butter Cheesecake Recipe photo by Taste of Home

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The first time I served this cheesecake, my friends all went wild over it. They were surprised when I told them the crust is made of pretzels. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. —Lois Brooks, Newark, Delaware

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Peanut Butter Cheesecake Recipe

Prep: 20 min. + cooling Bake: 55 min. + chilling

Yield: 12-14 Servings

20 55 75

Ingredients

1-1/2 cups crushed pretzels
1/3 cup butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips
TOPPING:
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

Directions

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 539 calories, 32 g fat (14 g saturated fat), 86 mg cholesterol, 366 mg sodium, 54 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Peanut Butter Cheesecake in Taste of Home December/January 1999, p25

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Reviews for Peanut Butter Cheesecake

Peanut Butter Cheesecake

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Reviewed on Feb. 13, 2013 by JennTats

Very rich and peanut buttery tasting. I made it for my moms 62 Birthday and everyone seemed to like it. Remember very rich so small goes a long way! Thanks for sharing your recipe.

Reviewed on Feb. 05, 2013 by KmMcK

It was good, but very very rich. Preztel crust didn't stay together at all.

Reviewed on Dec. 18, 2012 by Sarah7180

This was a really good, restaurant quality cheesecake. However, I ended up having to bake this significantly longer than 55 minutes. At 55 minutes, the middle was still gooey and cold. Probably more like 1 1/2 hours. I suppose it depends on your oven though - I didn't see that anyone else had this problem. Will make again!

Reviewed on Jun. 18, 2012 by bobstrains

This was very good. Took it to a friend's for dinner Saturday and the peanut butter lovers loved it. They could not believe the crust was made from pretzels.

Reviewed on Apr. 06, 2012 by Sprucetree18

I did not make any changes or adjustments to any of the ingredients, it turned out perfectly as-is.... ;-)

Reviewed on Dec. 16, 2011 by 2boyz4sarah

My most requested cheesecake. Everyone raves this cheesecake is better than the Cheesecake Factory.

Reviewed on Nov. 28, 2011 by JADunn

Fantastic recipe! It came out just like the picture. It is huge and would serve a crowd but it would also be great to make into two smaller cheesecakes and freeze one or send home with guests. Perfect addition to my Taste of Home Recipe Box!

Reviewed on Nov. 25, 2011 by jengl

Based on other reviews, I did not want to try the pretzel crust as I planned on taking this to our Thanksgiving dinner. I crushed peanut butter sandwich cookies, mixed in peanut butter and melted butter for the crust. I really wanted to try this cheesecake because it seemed to have the best reviews of the ones I looked at. But, while I was looking I found a recipe for butterscotch sauce, and thought that would be absolutely delicious on my peanut butter cheesecake. So, instead of chocolate chips, I used peanut butter chips and butterscotch chips. This cheesecake was the most eaten dessert there. A truly delicious combo. My rating of 5 was for the peanut butter filliing. Creamy and scrumptious as a cheesecake should be. Of course I will make this again. But I'm not sure I will ever try the pretzel crust. Maybe at some point I will mix some pretzels in with graham crackers to get the "sweet/salty" experience. Thanks for the recipe.

Reviewed on Sep. 21, 2011 by Sharon Martin

Sprucetree18

Made this for my son's birthday, it was a big hit... VERY rich and creamy, VERY peanut-buttery, and very easy to do. I found the pretzel crust a little messy, but for the most part it held together. However, I have a new oblong springform pan, which makes for easy cutting of cake pieces in squares, so probably that helped. Note that the batter for this cake is very thick, more spreadable than pourable (it uses 5 blocks of cream cheese, with no extra liquid such as sour cream), which probably contributes to its baking so evenly without cracking, I found it turned out perfectly...

What did you do to adjust the ingredients? Thanks Sharon M

Reviewed on Aug. 19, 2011 by Sprucetree18

Made this for my son's birthday, it was a big hit... VERY rich and creamy, VERY peanut-buttery, and very easy to do. I found the pretzel crust a little messy, but for the most part it held together. However, I have a new oblong springform pan, which makes for easy cutting of cake pieces in squares, so probably that helped. Note that the batter for this cake is very thick, more spreadable than pourable (it uses 5 blocks of cream cheese, with no extra liquid such as sour cream), which probably contributes to its baking so evenly without cracking, I found it turned out perfectly...

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