CHEESECAKE RECIPE INGREDIENTS RECIPES

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PEANUT BUTTER CHEESECAKE RECIPE: HOW TO MAKE IT



Peanut Butter Cheesecake Recipe: How to Make It 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

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

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, FatContent 32g fat (14g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 366mg sodium, CarbohydrateContent 54g carbohydrate (41g sugars, FiberContent 3g fiber), ProteinContent 12g protein.

DOUBLE LAYER PUMPKIN CHEESECAKE RECIPE | ALLRECIPES
OMGosh!!! It's 10:20am here and the cheesecake is almost gone. This recipe is outstanding and perfect for the holidays! FYI - the crust recipe is: 1 cup finely crushed graham crachers, 1/4 …
From allrecipes.com
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SICILIAN RICOTTA CHEESECAKE RECIPE | ALLRECIPES
The cheesecake was good but I was a bit disappointed since I was trying to recreate a ricotta cheesecake I had just in a restaurant the night before, which seemed richer and slightly sweeter, but I probably should reserve full judgement until I make the recipe …
From allrecipes.com
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CHERRY CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
May 08, 2017 · This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious! Even in the spirit of retro …
From nigella.com
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PUMPKIN CHEESECAKE RECIPE | ALLRECIPES
Pumpkin puree blended into cheesecake batter creates a colorful and festive dessert for the holiday table. Top with a sweet layer of sour cream …
From allrecipes.com
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RED VELVET CHEESECAKE RECIPE | ALLRECIPES
I loved this recipe in that the taste was wonderful! Family and friends all raved about it. I gave it 4 stars because the instructions (at least for me) were vague. It wasn't clear that I was to pour the cheesecake …
From allrecipes.com
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