Chocolate Peanut Butter Cheesecake With Pretzel Crust Recipes

PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350°F. Grease a 9- or 10-inch springform pan.
• Combine the pretzels, melted butter, and brown sugar until well mixed.
• Transfer the mixture to the prepared pan. Press evenly into the bottom of the pan.
• Bake for 10 minutes. Then, set aside to cool slightly.
• Place the cream cheese, brown sugar, and sour cream in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in the vanilla extract.
• Add the eggs, one at a time, beating well after each addition. Add the peanut butter and mix thoroughly.
• Pour the filling into the crust. and spread evenly.
• Bake for 15 minutes.
• Reduce oven temperature to 200°F. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
• Remove the cheesecake from the oven and run a knife around the edge of the pan.
• Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.
• Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.
• Use a spoon to drizzle the chocolate over the chilled cheesecake.
• Sprinkle the toffee bits over the top of the cheesecake.

CHOCOLATE PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350°. Grease a 9- or 10-inch springform pan.
• Combine pretzels, melted butter, brown sugar and salt until well mixed.
• Transfer mixture to prepared pan. Press evenly into bottom and up sides of pan.
• Bake for 10 minutes. Set aside to cool.
• Place cream cheese and both sugars in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in sour cream and vanilla extract.
• Add eggs, one at a time, beating well after each addition. Add peanut butter and mix thoroughly.
• Pour filling into crust and spread evenly.
• Bake for 15 minutes.
• Reduce oven temperature to 200°. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
• Remove cheesecake from the oven and run a knife around the edge of the pan.
• Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.
• Heat cream in a small saucepan until simmering.
• Off the heat add the chocolate and whisk together with cream as it melts. Pour onto top of chilled cheesecake and spread to the edges; reserving excess for drizzle.
• Mix together the peanuts and pretzel pieces and garnish the outside edge of the cheesecake. Drizzle ganache over garnish and down sides of cake.
• Return cheesecake to the fridge until the ganache sets, about 30 minutes.
• To Serve, slide large knife into very hot water and cut a slice. Clean off knife, slide it into water again and repeat.

4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
• Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
• Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
• Add peanuts if desired.
• Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional 20 minutes.
• Chill, uncovered, overnight.
• Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
• Cool to lukewarm, then pour over cheesecake.
• Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
• Chill till topping firms up.

PEANUT BUTTER CHEESECAKE

Steps:

• 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.

PEANUT BUTTER CHEESECAKE

Steps:

• 1. Preheat oven to 350.
• 2. In a small bowl, combine pretzels and butter. Press onto the bottom and partially up the sides of a greased 9 or 10 inch springform pan. (I used a 9". The cheesecake comes right to the top of the pan if you choose to use a 9") Place on a baking sheet. Bake at 350 for 5 minutes. Cool on wire rack.
• 3. In a very large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla extract; mix well. Add eggs; beat on low until just combined. Stir in chips. Spoon over crust. Return pan to baking sheet.
• 4. Bake at 350 for 50-55 minutes or until center is almost set. Remove from oven; let stand for 15 minutes (leave oven on)
• 5. For topping - in a small bowl, combine sour cream, peanut butter and sugar. Spread over the filling. Sprinkle with chopped nuts. Return to the oven for an additional 5 minutes.
• 6. 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.

FROZEN PEANUT BUTTER CHEESECAKE

Steps:

• In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
• In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.