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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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The first time I served this cheesecake, 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. 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 eggs, lightly beaten |
1 cup peanut butter chips |
1 cup (6 ounces) semisweet chocolate chips |
topping: |
1 cup (8 ounces) sour cream |
3 tablespoons creamy peanut butter |
1/2 cup sugar |
1/2 cup finely chopped unsalted peanuts |
Directions:
1. 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.
2. 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.
3. 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).
4. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
5. 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. Yield: 12-14 servings.
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