Peanut Butter Cheesecake Recipe
Peanut Butter Cheesecake Recipe
- 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
- 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.
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.
Reviews for Peanut Butter Cheesecake
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"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!"
"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."
"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!!!"
"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."
"FANTASTIC!!!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."
"I made this with a graham cracker crust that included just a small amount of crushed pretzels. Couldn't take chances (after reading through previous reviews) because I was taking it to share at an event. Anyway, it tastes great, but the consistency of all but the outer edges was more moist and clammy and heavy than a cheesecake often is. Seemed underbaked to me, though I baked it for the time indicated and the center definitely appeared more than "almost set.""
"My first homemade cheesecake ever...Made this for the 4th of July cookout and it was an extreme hit! I did substitute half of the pretzels with graham crackers after reading the reviews. I'm glad I did, and next time I'll probably use only a graham cracker crust. Other than that, it was absolutely wonderful! thick and hearty! People came from the other side of the campground to get a sliver after word got around. Perfect!"
"I've made this one a few times now. I do not add the chocolate or peanut butter chips. Instead of the whipped sour cream topping, I drizzle lightly a home-made peanut butter caramel topping. Also, instead of pretzel crust, I use Nutter Butter cookies for the crust (not adding sugar).....it's delicious! The cheesecake recipe for for this is perfection, and it's a very addicting cheesecake. Got Milk?"
"With 2-1/2 pounds of cream cheese, this is one hefty and delicious cheesecake. My springform pan has never been so full! I always bake my cheesecakes in a water bath and did so with this one. I was very surprised to find it cracked slightly around the edge. The topping covered the slight imperfections. I thought by adding more butter to the pretzel crust, I would eliminate the crumbling crust commented on by many. It held together quite well, but my daughter and I didn't care for it. I will use a peanut butter graham crust next time. The chocolate chips gave it just the right amount of chocolate. I froze about half the cheesecake and just had a piece and it was just as good."
"I love the combination of salty and sweet. I topped mine with miniature Reese's Peanut Butter Cups (the new really really small ones) for decoration."
"This was delicious and super easy to make. My first cheesecake attempt for my husbands birthday and it turned out great! A tip on the crust - just make sure the pretzels are crushed into very tiny pieces - if there are any large pieces it won't stick together. I added 4 large graham crackers (crushed) to the pretzels and it stayed together perfectly! Otherwise I followed the recipe exactly as written."
"<p>great recipe overall!!!</p><p>rhd316</p>"
"Yummy!!! Only bad word to say is the pretzel crust just fell apart and I had pretzels all over the place when I took it out of the springform pan. Will use a different pretzel crust the next time."
"is there a video showing how to make this recipe? Or has anyone considered making a video and putting it up on youtube?? please let me know. firstname.lastname@example.org"
"I absolutely love this recipe! I made it for my sister's birthday, and since she likes peanut butter she was thrilled. One suggestion would be to put the peanuts on top right before serving, because otherwise they get a little soggy after sitting in the refrigerator for several hours. I will definitely make this recipe again for peanut lovers."
"I also had problems with the pretzel crust not staying together; however, that did not impact the taste. Took it to a picnic at work and it was the big hit of the party. Very creamy and delicious."
"Both times I made this I used a peanut butter sandwich cookie (such as Nutter Butter). I was also hesitant to use the pretzels because of all the negative comments. Everyone who has tried it has loved it."
"i wonder if i could change the ingredients for hazelnut/choc spread - my fam don't like peanut butter. Comments?!"
"I think it could be cut down. It was very rich and expensive to make. I wasn't a fan of the pretzel crust. I think graham cracker would be better. It was rich, but good."
"This is very good but I made the crust with ground pecan and graham crackers and it did take longer to bake. The cheesecake came out very creamy. Igot good compliments on it. Next time I will try the pretzel crust."
"We loved this recipe! I am a big fan of using pretzels in a cheesecake crust, so I wanted to try this right away after reading it! The combination of the sweet and salty is so good!"
"Just a question: Instead of the pretzel crust, what would readers suggest? Graham crackers? Shortbread cookies? Chocolate wafers? Vanilla wafers? I think my family would love it, but I don't want to try the pretzel crust after all the negative comments about it. Thank you for your help!"
"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."
"It was good, but very very rich. Preztel crust didn't stay together at all."
"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!"
"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."
"I did not make any changes or adjustments to any of the ingredients, it turned out perfectly as-is.... ;-)"
"My most requested cheesecake. Everyone raves this cheesecake is better than the Cheesecake Factory."
"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!"
"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."
"[quote user="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... [/quote] What did you do to adjust the ingredients? Thanks Sharon M"
"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..."
"I love this recipe! It impresses for the holidays or a special occasion, but it's not hard to make. You can make it ahead, and it lasts a long time, theoretically, of course, because my crowd devours it quickly despite its decadent richness. The only problem I've had with it is the crust doesn't always want to stay together, but the texture and taste are divine."
"I've made this recipe so many times. It's always great. It's Peanut Butter heaven..."
"This cheesecake was sooooo rich. I loved all the ingredients but a bit to rich for me. I think I might try lemon or something else. This is really a wonderful recipe, just not for us :)"
"One of the best cheesecakes ever!!!"
"This was called "The Funk" at the party I took it to! It was one of the highlights of the night. It was almost talked about more than my brother in law's fireworks show."
"If you are a peanut butter lover, you will LOVE this cheesecake. I have made it several times and everyone always loves it!!!! It's seems intimidating to make, but is actually a lot easier than most cheeseckes."
"This is a delicious recipe... but so rich and creamy I only make it for VERY special occassions, even though it's not that difficult or time-consuming (as far as cheesecakes go!) It's always a hit."
"Very tasty and oh so rich and creamy - my family loved this cheesecake!"
"I made this cheesecake for the holidays and it was a complete winner!! It's so creamy and YUMMY!!"
"That photo looks so good. It makes me hungry. Thanks for posting."