Peanut Butter Cheesecake (Taste Of Home) Recipe

Name: Peanut Butter Cheesecake (Taste Of Home)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups pretzels, crushed; 1/3 cup butter, melted; Filling; 40 ounces cream cheese (5 packages, 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 semi-sweet chocolate chips; Topping; 1 cup sour cream (8 ounces); 3 tablespoons creamy peanut butter; 1/2 cup sugar; 1/2 cup unsalted peanuts, finely chopped

Servings: persons

Crust
1 1/2 cups pretzels, crushed
1/3 cup butter, melted
Filling
40 ounces cream cheese (5 packages, 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 semi-sweet chocolate chips
Topping
1 cup sour cream (8 ounces)
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup unsalted peanuts, finely chopped

1
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch spring form pan.
2
Place pan on a baking sheet and bake at 350 for 5 minutes.
3
Cool on a wire rack.
4
In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla and mix well.
5
Add eggs and beat on low just until combined. Stir in chips.
6
Pour over the crust. Return pan to baking sheet.
7
Bake at 350 for 50 to 55 minutes or until center is almost set.
8
Remove from the oven and let stand for 15 minutes (leave oven on).
9
For topping, in a small bowl, combine the sour cream, peanut butter, and sugar and spread over filling.
10
Sprinkle with nuts. Bake 5 minutes longer.
11
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan and loosen.
12
Cool 1 hour longer and remove sides of pan. Refrigerate overnight.

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 16 ingredients. The key ingredients include: Crust, 1 1/2 cups pretzels, crushed, 1/3 cup butter, melted, Filling, and more.

Yes, Peanut Butter Cheesecake (Taste Of Home) 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 Cheesecake (Taste Of Home)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions