Peanut Butter Cheesecake

By carvalhohm

A smooth peanut butter cheesecake rests on a pretzel crust and is topped with crunchy peanuts—this peanut butter cheesecake will satisfy peanut butter fanatics!

Ingredients

• FILLING:
• 1 1/2 cups pretzels, crushed
• 1/3 cup butter, melted
• 5 (8 ounce) packages 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 semisweet chocolate chips (6 ounces)
• TOPPING:
• 1 cup sour cream (8 ounces)
• 3 tablespoons creamy peanut butter
• 1/2 cup sugar
• 1/2 cup unsalted peanuts, finely chopped

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Heat oven to 350°F.

In small bowl, combine pretzels and butter. Press onto bottom and 1 inch up sides of greased 10-inch springform pan. Place pan on baking sheet. Bake for 5 minutes. Cool on wire rack.

In 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 for 50-55 minutes or until center is almost set. Remove from oven; let stand for 15 minutes and leave oven on.

For topping, in small bowl, combine sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.