No Bake Peanut Butter Cheesecake {with dulce de leche & pretzel crust}

By vealam

Ingredients

• For the crust:
• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons white sugar
• For the filling:
• 12 ounces (1 1/2 bricks) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup marshmallow cream
• 1/3 cup sugar
• 8 ounces Cool Whip
• 1 tsp vanilla
• For the topping:
• 13.4 ounces La Lechera Dulce de Leche
• more pretzels if desired

Details

Servings 1
Adapted from somethingswanky.com

Preparation

Step 1

For the Crust:
Preheat oven to 400ºF.
Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar.
Line a 10-inch spring form pan with foil. Press the pretzel crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.
For the Filling:
Use a hand mixer to beat together the cream cheese, peanut butter, marshmallow cream, and sugar. Gradually mix in the Cool Whip and vanilla until smooth.
Pour into the cooled crust.
Chill for at least 4 hours or until firm enough to cut (overnight is recommended).
Top each slice with a spoonful of dulce de leche and pretzels.