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Peanut Butter Cheesecake

Total Time

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

Makes

12-14 servings

The first time I served this peanut butter cheesecake recipe, 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
Peanut Butter Cheesecake Recipe photo by Taste of Home
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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 large eggs, lightly beaten
  • 1 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • TOPPING:
  • 1 cup sour cream
  • 3 tablespoons creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup finely chopped unsalted peanuts

Directions

  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.

Nutrition Facts

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

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