Name: Peanut Butter Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter Cheesecake

1. 1-1/2 cups crushed pretzels -

2. 1/3 cup butter, melted -

3. Filling: -

4. 5 packages (8 ounces each) cream cheese, softened -

5. 1-1/2 cups sugar -

6. 3/4 cup creamy peanut butter -

7. 2 teaspoons vanilla extract -

8. 3 large eggs, lightly beaten -

9. 1 cup peanut butter chips -

10. 1 cup semisweet chocolate chips -

11. Topping: -

12. 1 cup sour cream -

13. 3 tablespoons creamy peanut butter -

14. 1/2 cup sugar -

15. 1/2 cup finely chopped unsalted peanuts -

How to cook deliciously - Peanut Butter Cheesecake

1. Stage

In a small bowl, combine the pretzels and butter. Press the mixture onto the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place the pan on a baking sheet. Bake at 350°F for five minutes. Cool on a wire rack. Test Kitchen Tip: Crush the pretzels in a bag using a rolling pin, in a food processor or a high-powered blender. The crumbs should be fine in texture.

2. Stage

In a large bowl, beat the cream cheese and sugar until smooth. Add the peanut butter and vanilla; mix well. Add the eggs and beat on low just until combined. Stir in the chips and pour it over the crust. Return the pan to the baking sheet.

3. Stage

Bake at 350° for 50 to 55 minutes or until center is almost set. Remove it from the oven and let it stand for 15 minutes (leave the oven on).

4. Stage

In a small bowl, combine the sour cream, peanut butter and sugar and spread it over the filling. Sprinkle it with nuts. Bake for five minutes longer.

5. Stage

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake and cool it for one hour longer. Refrigerate it overnight, then remove the sides of pan.