Wednesday, February 18, 2015

Sweet and Salty Peanut Butter Cheesecake!

1 1/2 C crushed salted pretzels
1/3 cup melted butter

5 packages (8oz each) softened cream cheese
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs
1 cup peanut butter chips
1 cup chocolate chips

1 cup sour cream
3 T peanut butter
1/2 cup sugar
1/2 cup chopped peanuts (I used salted honey roasted)


  1. Combine FINELY crushed pretzels and butter, press into bottom of springform pan* and bake for 5 min @ 350
  2. Meanwhile, beat cream cheese and sugar until smooth, add in peanut butter, vanilla, and eggs. fold in chips,
  3. Pour topping over crust and place pan on baking sheet. Bake for 70 minutes at 350.
  4. Remove pan from oven and let cool for 15 minutes. Meanwhile, combine sour cream, peanut butter, and sugar. Spread over cooled cheesecake, and sprinkle with nuts.
  5. Bake again for 5 minutes.
  6. Let cool for an hour before refrigerating at least 8 hours.

*Original recipe from Taste of Home, winter 1999, calls for 10" pan and 50 min baking time, I used 8" and 70 min.

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