Sweet Salty Peanut Butter Cheesecake Recipes

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PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

The first time I served this peanut butter cheesecake recipe, my friends all went wild over it. They were surprised when I told them the crust is made of pretzels. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. -Lois Brooks, Newark, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 15

1-1/2 cups crushed pretzels
1/3 cup butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup peanut butter chips
1 cup semisweet chocolate chips
TOPPING:
1 cup sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

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.

Nutrition Facts : Calories 539 calories, Fat 32g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 366mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.

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