Peanut Butter and Peanut Butter and Chocolate Chip

Name: Peanut Butter and Peanut Butter and Chocolate Chip Cheesecake!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pretzels (crushed); ⅓ cup butter (melted); 40 ounces cream cheese (5 packages); 1 ½ cups sugar; ¾ cup peanut butter (creamy); 2 teaspoons vanilla; 3 eggs (jumbo); 1 cup peanut butter chips; 1 cup semi-sweet chocolate chips; 1 cup sour cream; 3 tablespoons peanut butter (creamy); ½ cup sugar; ½ cup chopped unsalted peanuts

Servings: persons

1 ½ cups pretzels (crushed)
⅓ cup butter (melted)
40 ounces cream cheese (5 packages)
1 ½ cups sugar
¾ cup peanut butter (creamy)
2 teaspoons vanilla
3 eggs (jumbo)
1 cup peanut butter chips
1 cup semi-sweet chocolate chips
1 cup sour cream
3 tablespoons peanut butter (creamy)
½ cup sugar
½ cup chopped unsalted peanuts

1
Parchment paper should be used to cover disk then attach ring, butter the 9' spring form pan including the parchment.
2
Mix pretzels and butter to form a crumb base if you like your base sweet you can add brown or white sugar to your taste.
3
Bake crust at 350 for 5 minutes set aside to cool.
4
Blend cream cheese and sugar until smooth add peanut butter, vanilla, eggs one at a time, and chips pour into spring form pan with crust that has cooled.
5
After cake has baked at 350 for 50 to 55 minutes and centre is set but jiggly mix topping and pour onto top of cheesecake smooth with an off set knife and continue to bake at 350 for 5 minutes.
6
Take cheesecake out of oven and set on wire rack after 10 minutes take a very thin knife around the cake to loosen the sides do not take off the ring of the spring form pan and let set on wire rack for 2 hours without touching.
7
Refrigerate for 24 hours without covering before serving then remove ring and gently slide cake off the disk onto serving plate.

2741

kcal

Calories

211

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups pretzels (crushed), ⅓ cup butter (melted), 40 ounces cream cheese (5 packages), 1 ½ cups sugar, and more.

Yes, Peanut Butter and Peanut Butter and Chocolate Chip Cheesecake! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter and Peanut Butter and Chocolate Chip Cheesecake!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions