Peanut Butter Cheesecake With Pretzel Crust Recipes

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.

PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
• Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.
• Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
• Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.
• Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.
• Beat in sour cream on low speed. Set this cheesecake mixture aside as you prepare the whipped cream that you will add to it.
• To make the whipped cream, in a separate bowl, add heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
• When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
• Gently fold the whipped cream into the cream cheese mixture until completely combined.
• Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.
• Combine sour cream and confectioners' sugar; spread in a thin layer over cheesecake.
• Refrigerate for at least 6 hours. I recommend letting it chill overnight.
• After the cheesecake has set, drizzle with melted peanut butter and serve.

NO BAKE PEANUT BUTTER & CARAMEL CHEESECAKE

Steps:

• Preheat oven to 400ºF.
• Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar.
• Line a 10-inch spring form pan with foil. Press the pretzel crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.
• Use a hand mixer to beat together the cream cheese, peanut butter, marshmallow cream, and sugar. Gradually mix in the Cool Whip and vanilla until smooth.
• Pour into the cooled crust.
• Chill for at least 4 hours or until firm enough to cut (overnight is recommended).
• Top each slice with a spoonful of dulce de leche and pretzels.

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 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.

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.