Peanut Butter Cheesecake Recipe

Name: Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. salted pretzel crumbs; 1/3 c. melted margarine; 5 (8 oz.) pkg. cream cheese, softened; 1 1/2 c. sugar; 3/4 c. peanut butter; 3 large eggs; 2 tsp. vanilla; 8 oz. sour cream; 3 Tbsp. creamy peanut butter; 1/2 c. sugar

Servings: persons

1 1/2 c. salted pretzel crumbs
1/3 c. melted margarine
5 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
3/4 c. peanut butter
3 large eggs
2 tsp. vanilla
8 oz. sour cream
3 Tbsp. creamy peanut butter
1/2 c. sugar

1
Heat oven to 350u00b0.
2
Combine pretzel crumbs and melted butter and firmly press on bottom and up 1-inch on 10-inch spring-form pan.
3
Bake in oven 5 minutes.
4
Set aside.
5
Beat at medium speed until fluffy all the cream cheese.
6
Add gradually and beat well 1 1/2 cups sugar, then peanut butter and eggs (one at a time).
7
Stir in vanilla.
8
Bake at 350u00b0 for 40 minutes.
9
Turn oven off, partially open oven door and leave cheesecake in oven for 30 minutes.

1447

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 c. salted pretzel crumbs, 1/3 c. melted margarine, 5 (8 oz.) pkg. cream cheese, softened, 1 1/2 c. sugar, and more.

Yes, Peanut Butter 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.

Peanut Butter Cheesecake

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