Back to Peanut Butter Cheesecake

Print Options


Card Sizes

Peanut Butter Cheesecake Recipe

Peanut Butter Cheesecake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Peanut Butter Cheesecake

Sort By :
Qcook48 240145
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!"

chocolateformyfour 231720
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."

fmmslkl 229922
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!!!"

Amazels 48249
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."

mirmy 51819
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."

juicyfruit007 31696
Reviewed Oct. 28, 2014

"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.""

RSteele001 23080
Reviewed Jul. 5, 2014

"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!"

jemarie71 18910
Reviewed Jun. 13, 2014

"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)'s delicious! The cheesecake recipe for for this is perfection, and it's a very addicting cheesecake. Got Milk?"

NancyHanks 57864
Reviewed Feb. 28, 2014

"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."

dawnsjava 69588
Reviewed Dec. 6, 2013

"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."

NCPianoPlayer 63890
Reviewed Dec. 6, 2013

"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."

rhd316 24784
Reviewed Dec. 2, 2013

"<p>great recipe overall!!!</p><p>rhd316</p>"

suzie706 202897
Reviewed Dec. 2, 2013

"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."

rhd316 202896
Reviewed Oct. 10, 2013 Edited Dec. 2, 2013

"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."

CookingUSA 23078
Reviewed Aug. 21, 2013

"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."

Marcia G 25108
Reviewed Jul. 1, 2013

"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."

jengl 51717
Reviewed Jun. 3, 2013

"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."

foodlova 18909
Reviewed Jun. 3, 2013

"i wonder if i could change the ingredients for hazelnut/choc spread - my fam don't like peanut butter. Comments?!"

karebear12385 25107
Reviewed Jun. 3, 2013

"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."

seanb 63885
Reviewed Jun. 2, 2013

"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. I

got good compliments on it. Next time I will try the pretzel crust."

erinshea1982 69586
Reviewed Jun. 2, 2013

"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!"

Sue Zappa 50158
Reviewed Jun. 2, 2013

"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!"

JennTats 69580
Reviewed Feb. 13, 2013

"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."

KmMcK 69579
Reviewed Feb. 5, 2013

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

Sarah7180 31170
Reviewed Dec. 18, 2012

"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!"

bobstrains 69576
Reviewed Jun. 18, 2012

"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."

Sprucetree18 24267
Reviewed Apr. 6, 2012

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

2boyz4sarah 50156
Reviewed Dec. 16, 2011

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

JADunn 18908
Reviewed Nov. 28, 2011

"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!"

jengl 51714
Reviewed Nov. 25, 2011

"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."

Sharon Martin 18904
Reviewed Sep. 21, 2011

"[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"

Sprucetree18 51710
Reviewed Aug. 19, 2011

"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..."

DeAnna2008 31691
Reviewed Jan. 23, 2011

"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."

caribou8901 18900
Reviewed Dec. 21, 2010

"I've made this recipe so many times. It's always great. It's Peanut Butter heaven..."

misscleocat 31169
Reviewed Aug. 12, 2010

"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 :)"

Sherrieboudinot 84207
Reviewed Aug. 12, 2010

"One of the best cheesecakes ever!!!"

JessiSchueler 202895
Reviewed Jul. 11, 2010

"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."

ckmsun 48247
Reviewed May. 6, 2010

"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."

prvrbs31gal 51708
Reviewed Nov. 30, 2009

"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."

larain 84206
Reviewed May. 7, 2009

"Very tasty and oh so rich and creamy - my family loved this cheesecake!"

kdub 84165
Reviewed Mar. 7, 2009

"I made this cheesecake for the holidays and it was a complete winner!! It's so creamy and YUMMY!!"

VFaith 24265
Reviewed Jul. 28, 2008

"That photo looks so good.  It makes me hungry.  Thanks for posting."

Loading Image