This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert.
Peanut Butter Cheesecake Recipe Review

The first time I served this peanut butter cheesecake recipe, 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. —Lois Brooks, Newark, Delaware.

Ingredients

1-1/2 cups crushed pretzels
1/3 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips
1 cup sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar

1/2 cup finely chopped unsalted peanuts

Method 1

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.

To defrost, thaw in the fridge overnight.

To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Method 2

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.
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.

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).

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

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.

Nutrition Facts

1 slice: 539 calories, 32g fat (14g saturated fat), 86mg cholesterol, 366mg sodium, 54g carbohydrate (41g sugars, 3g fiber), 12g protein.

Reviews:

I came across this recipe about a year ago and it didn't turn out well. I'm not much of a baker and I didn't have a food processor at the time. It's my husband and my anniversary in a few days and we are celebrating early, so I wanted to try it again. I'm so glad I did. I didn't use pretzels because last time it was a disaster (My fault, and now I'm hesitant to try again). I used an oreo crust, which I am more comfortable with. The topping is amazing. The whole thing is just rich and delicious. My only issue is that I still can't seem to get the middle to set well. I'll have to work on figuring that out. Thanks for such a great recipe! Chrystina.

Honestly not bad.... I used a pre-made oreo crust that I bought from walmart. I put the cheesecake in the oven for 55 mins, and the top came out a little burnt. So i suggest if your using the oreo premade crust, do 35ish mins in the oven, or until center is set up. This recipe made actually made two pretty full cheesecakes because i used the oreo crust. So more cheesecake for me :)). I used 6 cream cheese instead of 5. Walmart had a sale on two packs of cream cheese so i bought 3 packs and used them all, totaling 6 blocks of cream cheese. I also used a bit (probably like less than 1/4 cup of sugar extra) more sugar in the topping, and everything else came out great! It was a hit with me and the family except for the kinda burnt top:  Sterling.

I made this for my Grandson, it's his favorite at a local restaurant. He told me it's better than the restaurant's. I made graham a cracker crust, used all choc. chips & eliminated the topping. Definitely a " Keeper" for us. tsuop.

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