Peanut Butter Cheesecake – a delicious recipe with pretzel crumbs, butter, cream cheese, sugar, peanut butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine pretzel crumbs and melted butter and firmly press on bottom and 1-inch up sides of a 10-inch spring-form pan.
2
Bake at 350u00b0 for 5 minutes.
3
Set prepared pan aside.
4
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/2 cups sugar, beating well.
5
Add 3/4 cup peanut butter, beating well.
6
Add eggs, one at a time, beating after each addition.
7
Stir in vanilla.
8
Pour into prepared pan.
9
Bake at 350u00b0 for 40 minutes; turn oven off and partially open door.
10
Leave cheesecake in oven for 30 minutes.
11
Combine sour cream, 3 tablespoons peanut butter and 1/2 cup sugar, stirring until sugar dissolves.
12
Spread sour cream mixture over warm cheesecake.
13
Cool completely on a wire rack.
14
Cover and chill 8 hours.
1529
kcal
Calories
99
g
Fat
139
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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. butter or margarine, softened, 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.
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