Double Peanut Butter Chocolate 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.

DOUBLE PEANUT BUTTER & CHOCOLATE CHEESECAKE WITH PRETZEL CRUST

Steps:

• Set the cream cheese, sour cream and eggs on the counter for at least an hour to come to room temperature for easier mixing.
• When you are ready, preheat oven to 350°. Spray a 9-inch springform pan with baking spray, or brush with Baker's Goop. Place springform pan on a baking sheet to catch any spillage.
• In a medium bowl, Combine crushed pretzels, melted butter, brown sugar and salt and mix until well combined.
• Transfer pretzel mixture to prepared pan. WIth the bottom of a heavy water glass or meat mallet, press the crust mixture firmly and evenly into bottom and up sides of the prepared pan. Press from the center and work your way out and up for best results.
• Bake for 12 minutes. Set aside to cool. Leave the oven set at 350 degrees.
• Place the room temperature cream cheese in a large mixing bowl of a stand mixer. Beat on medium low until completely smooth. Do not whip air into the cheese.
• Sift the brown and white sugars to remove any lumps. Add the sifted sugars to the bowl and continue mixing until smooth. Add the sour cream and vanilla extract. Continue mixing on medium low until well incorporated.
• Add eggs, one at a time, beating well after each addition. Add the peanut butter and mix until well incorporated. Overall this will take 5-10 minutes to fully mix the filling without whipping it.
• Transfer the filling on top of the cooked crust and spread evenly.
• Place pan in oven, and bake for 10 minutes at 350 degrees.
• Without opening the oven door, reduce the temperature to 200 degrees. Bake for 1 ½ hours, or until the center is firm and the cheesecake no longer looks shiny or wet. Keep an eye on the pretzel crust that it does not burn.
• Turn off the oven. Allow the cheesecake to set in the oven for another 1 1/2 hours. Remove from oven and cover the Springform pan with plastic wrap. Store in the fridge overnight to completely chill.
• Remove the cheesecake from the springform pan and transfer to 9-inch cardboard cake circle for easier handling. Place the circle on top a cake plate lined with parchment paper to catch the chocolate dripping. To make clean up much easier place cake plate on top of baking sheet to catch the crushed pretzels and mess.
• 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. Let it drip down. Spread the top with a flat spatula knife to smooth out.
• While still warm, Scoop handfuls of crushed pretzels and carefully garnish the outside edge of the cheesecake.
• Return cheesecake to the fridge until the ganache sets, at least 2-3 hours.
• Serve cold.