Peanut Butter Cheesecake Recipe
Peanut Butter Cheesecake Recipe photo by Taste of Home

Peanut Butter Cheesecake Recipe

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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
TOTAL TIME: Prep: 20 min. + cooling Bake: 55 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 55 min. + chilling
MAKES: 12-14 servings


  • 1-1/2 cups crushed pretzels
  • 1/3 cup butter, melted
  • 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
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup finely chopped unsalted peanuts

Nutritional Facts

1 slice: 539 calories, 32g fat (14g saturated fat), 86mg cholesterol, 366mg sodium, 54g carbohydrate (41g sugars, 3g fiber), 12g protein


  1. 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.
  2. 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.
  3. 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).
  4. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
  5. 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.
Originally published as Peanut Butter Cheesecake in Taste of Home December/January 1999, p25

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Reviewed Dec. 24, 2015

"I used 1c sugar and an extra egg and Graham cracker crumbs for the bottom. I skipped the topping too. It was the best cheesecake ever!"

Reviewed Aug. 25, 2015

"Everyone loved it. My husband said the flavors were captivating. Ground the pretzels very fine in the food processor and the crust did not fall apart. Also wrapped my pan in foil and baked in a water bath. Make sure water stays below the top of the foil so it won't leak into the springform pan."

Reviewed Jul. 21, 2015

"I can't believe this won a blue ribbon. This recipe was very disappointing. I took this to a large get together and they just did not like it and neither did I. I won't try it again. I gave the recipe to a girlfriend; she tried it and her family didn't care for it. She ended up tossing it. Sad but true. The pretzel crust is the best part of the recipe!!!"

Reviewed Nov. 17, 2014

"Wow. Not one person liked it. I never eat sweets but I had to taste it to understand. I think it is the sour cream on the topping, my opinion. Aside from that, probably coulda been edible."

Reviewed Oct. 31, 2014


I don't even like flavored cheesecakes but loved this one. Everyone that tried it said it was the most fantastic thing they ever had- that it's their new favorite. I made crust with 1/2 pretzel crumbs, 1/2 graham cracker crumbs but otherwise followed it exactly. I used 1/2 regular cream cheese and 1/2 low fat cream cheese along with low fat sour cream for the topping. I usually make cheese cake with all low fat cream cheese and it's great so I'm sure that would work fine in this recipe too.
The recipe calls for crushed pretzels but I'd recommend just tossing them in food processor...takes 30 seconds and creates a fine enough crumb that crust holds together great. I think if the pretzel chunks were bigger it wouldn't hold together.
The recipe can actually be simpler than the instructions indicate....springform pan not necessary if you don't have one. And no need to push the crust up the sides of the pan. I used a regular round cake pan with the higher sides (maybe 4"??) and it was fine and put crust only on the bottom. Much quicker than bothering with pushing crust on sides of pan if you're in a hurry. I thought the first piece would be a mess to get out of the pan and it wasn't. I cut it and was able to lift out the first piece and it was perfectly neat. Also- freezes great. I cut remaining cake into slices and wrapped in parchment & ziploc. Can eat frozen or defrost and it's just as delicious as the day I made it.
Recipe says it serves 12-14 but this is a BIG CAKE because it's so thick. You can easily serve more than 12-14 if you need to. Everyone said it was very rich so small pieces are sufficient."

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