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:

• PRETZEL CRUST:
• Preheat oven to 375 F. Line a 9 inch spring form pan with parchment paper or spray with a cooking spray.
• Put crushed pretzels, chopped peanuts, light brown sugar and butter in a medium dish. Stir until well combined.
• Spread evenly on the bottom of the spring form pan. Press evenly to make a fine layer, using hands or some firm object. Bake for 5-7 minutes.
• Take it out of the oven and let it cool completely.
• CHOCOLATE PEANUT BUTTER CHEESECAKE LAYER:
• Melt chocolate chips, following the instructions given on the package and leave aside.
• In a large dish mix cream cheese and light brown sugar, with an electric mixer, medium speed, for about a minute, until it becomes creamy.
• Add vanilla, peanut butter and melted chocolate and mix some more, for about a minute, until well combined.
• In a separate dish mix heavy cream, with an electric mixer, at the lowest speed for about a minute, then for 3-4 minutes at maximum speed, until it becomes stiff.
• Combine it well with the mixture from the first dish. Spread evenly over the pretzel crust.
• Leave it in the fridge for at least 6 hours, possibly overnight.
• CHOCOLATE GANACHE:
• Put chocolate chips in a medium dish. Put heavy cream in a small pan, on medium heat and stir occasionally until simmering.
• Take it off the fire and pour over chocolate chips. Cover it with lid and let cool for 5 minutes. Add 2 teaspoon of vegetable oil. Stir well using rubber spatula, until smooth.
• Wait for 10-15 min to cool and spread over the cheesecake that has been refrigerated for 6 hours.
• GARNISH:
• Sprinkle with peanuts and crushed pretzels.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, mix together softened cream cheese until smooth.
• Add the powdered sugar and continue to mix until there are no lumps.
• Add the vanilla and melted chocolate and mix until the color is even.
• Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
• In a large bowl, mix together melted peanut butter and confectioner's sugar.
• Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
• Refrigerate for 2-4 hours.
• Enjoy!

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.

PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.