Side Pannel
Pretzel Peanut Butter Cheesecake
Pretzel Peanut Butter Cheesecake
- Recipe Submitted by maryjosh on 04/02/2018
Ingredients List
- For the Crust:
- 1 1/2 cups finely crushed pretzels
- 5 tablespoons butter , melted
- For the Filling
- 4 packages ( 8 oz.) cream cheese, softened
- 1 1/2 cups sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 3 eggs , lightly beaten
- For the Topping (optional)
- Cocoa Powder
Directions
For the Crust
Preheat oven to 350.
Butter up a 8-inch springform pan ; set aside. (You can also use a 10-inch springform pan)
In a small bowl, combine pretzels and butter.
Press onto the bottom of prepared pan.
Place springform pan on a baking sheet and bake for 8 minutes.
Set aside and let cool.
In the meantime, prepare the Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add peanut butter and vanilla; continue to mix until well combined.
With mixer on low, continue to beat and mix in lightly beaten eggs just until combined.
Pour filling over cooled crust and smooth the top with an offset spatula.
Return springform pan to baking sheet.
Bake at 350 degrees for 50 minutes or until center is almost set.
Remove from oven and cool on a cooling rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; let completely cool, about an hour or so.
Refrigerate overnight.
Dust with cocoa powder.
Remove sides of springform pan.
Cut and Serve.
Refrigerate leftovers.
Preheat oven to 350.
Butter up a 8-inch springform pan ; set aside. (You can also use a 10-inch springform pan)
In a small bowl, combine pretzels and butter.
Press onto the bottom of prepared pan.
Place springform pan on a baking sheet and bake for 8 minutes.
Set aside and let cool.
In the meantime, prepare the Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add peanut butter and vanilla; continue to mix until well combined.
With mixer on low, continue to beat and mix in lightly beaten eggs just until combined.
Pour filling over cooled crust and smooth the top with an offset spatula.
Return springform pan to baking sheet.
Bake at 350 degrees for 50 minutes or until center is almost set.
Remove from oven and cool on a cooling rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; let completely cool, about an hour or so.
Refrigerate overnight.
Dust with cocoa powder.
Remove sides of springform pan.
Cut and Serve.
Refrigerate leftovers.
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