PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST
Pretzels, cream cheese, chocolate, and peanut butter are perfect dessert companions in this Peanut Butter Cheesecake with Pretzel Crust!
Provided by Jennifer McHenry
Categories cheesecakes
Time 2h50m
Number Of Ingredients 12
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.
PEANUT BUTTER CHEESECAKE PRETZEL DIP
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 cup of dip
Number Of Ingredients 0
Steps:
- Beat 8 ounces softened cream cheese with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup each sour cream and confectioners' sugar until incorporated. Beat in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla. Serve with pretzel rods.
PEANUT BUTTER CHEESECAKE
Steps:
- Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
- Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.
DELIGHTFUL PEANUT BUTTER DIP
Peanut butter, mascarpone cheese, honey, vanilla and chocolate chips combine for a delicious fun dip for game night or the kids' after school snack. The mascarpone gives this a nice creamy texture.
Provided by stormybeach
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips.
- Serve with Snack Factory® Pretzel Crisps® for dipping.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 19.5 g, Cholesterol 8.8 mg, Fat 12.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 238.3 mg, Sugar 6.6 g
PEANUT BUTTER-CREAM CHEESE DIP
Dessert dip that is delicious with chocolate wafer cookies or graham crackers.
Provided by Lauren Diaz-Cruz
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Blend cream cheese, marshmallow creme, and peanut butter with an electric mixer until well combined. Spoon into a serving bowl and serve.
Nutrition Facts : Calories 224 calories, Carbohydrate 21.7 g, Cholesterol 30.8 mg, Fat 13.9 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7 g, Sodium 139.5 mg, Sugar 12.3 g
PEANUT BUTTER CHEESE BALL PRETZEL DIP
A quick and easy dessert dip for the pretzel and peanut butter lovers in your life. This yummy cheese ball is great for parties, tailgating, or just family movie night. Keep refrigerated until 30 minutes before you are ready to serve.
Provided by Jewel Kingsley
Categories Cold Cheese Dips
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Combine peanut butter, cream cheese, and butter in a bowl; beat together with an electric mixer until creamy. Beat in vanilla extract. Mix in confectioners' sugar, 1/2 cup at a time, until incorporated. Fold in chocolate chips.
- Pour chocolate sprinkles onto a plate. Shape peanut butter mixture into a ball and roll in chocolate sprinkles until completely coated. Transfer to a serving dish.
- Arrange pretzel crackers on the dish around the ball. Chill until firm, at least 1 hour.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 48.4 g, Cholesterol 24.7 mg, Fat 27 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 10 g, Sodium 670.9 mg, Sugar 26.8 g
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PEANUT BUTTER PRETZEL DIPS RECIPE | LAND O’LAKES
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- Combine butter and peanut butter in bowl; beat at low speed until well mixed. Add powdered sugar; continue beating until well mixed.
- Place 2 teaspoons peanut butter mixture onto bottom side of 1 pretzel thin. Top with another pretzel thin bottom-side down. Repeat with remaining peanut butter mixture and pretzels.
- Melt chocolate coating according to package directions. Dip half of each pretzel sandwich into chocolate, shaking off excess. Place onto prepared baking sheet. Let stand 15 minutes or until chocolate is set. Store pretzel sandwiches in resealable plastic food bag up to 2 weeks.
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- Make the Crust: In a large bowl or food processor, mix the ground chocolate graham crackers, ground pretzels, cinnamon, and brown sugar with the melted butter until the mixture comes together and forms a ball when squeezed. Line a 10? springform pan with parchment paper and lightly grease. Layer the outside of the pan with several layers of aluminum foil. Press the crust evenly into the bottom of the pan and about halfway up the sides. Freeze the crust for 10 minutes before baking. Bake for 10 minutes. Let the crust cool.
- Make the Filling: In a standing mixer, beat room temperature cream cheese until smooth, about 1-2 minutes. Add the brown sugar and continue beating until smooth and a bit fluffy, another 2 minutes. Add the vanilla, salt, and the room temperature eggs, one at a time, beating on low until each egg is just combined. Do not over-mix.
- Do the rest by hand. Remove the bowl from the standing mixer and fold in the sour cream. Finally, fold in the flour until all of the flour is incorporated and everything is evenly mixed.
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