Pretzel Peanut Butter Cheesecake

Pretzel Peanut Butter Cheesecake is a lacto ovo vegetarian side dish. One portion of this dish contains approximately 9g of protein, 23g of fat, and a total of 389 calories. For 59 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have butter, sugar, eggs, and a few other ingredients on hand, you can make it. 151 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 12 hours. It is brought to you by Diethood. With a spoonacular score of 31%, this dish is not so super. Users who liked this recipe also liked Peanut Butter Cheesecake with Pretzel Crust, Chocolate Peanut Butter Pretzel Cheesecake Bars, and Chocolate Peanut Butter Pretzel Cheesecake Bars.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

5 tablespoons butter, melted

Cocoa Powder

4 packages ( 8 oz.) cream cheese, softened

1 cup creamy peanut butter

3 eggs, lightly beaten

1 1/2 cups finely crushed pretzels

1 1/2 cups sugar

1 tablespoon vanilla extract

Equipment:

springform pan

bowl

oven

baking sheet

offset spatula

wire rack

knife

frying pan

Cooking instruction summary:

Preheat oven to 350.Butter up a 8-inch springform pan ; set aside. (You can also use a 10-inch springform pan)In a small bowl, combine pretzels and butter. Press onto the bottom of prepared pan.Place springform pan on a baking sheet and bake for 8 minutes.Set aside and let cool.In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; continue to mix until well combined. With mixer on low, continue to beat and mix in lightly beaten eggs just until combined. Pour filling over cooled crust and smooth the top with an offset spatula. Return springform pan to baking sheet. Bake at 350 degrees for 50 minutes or until center is almost set. Remove from oven and cool on a cooling rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; let completely cool, about an hour or so. Refrigerate overnight. Dust with cocoa powder.Remove sides of springform pan. Cut and Serve.Refrigerate leftovers.

 

Step by step:


1. Preheat oven to 350.Butter up a 8-inch springform pan ; set aside. (You can also use a 10-inch springform pan)In a small bowl, combine pretzels and butter. Press onto the bottom of prepared pan.

2. Place springform pan on a baking sheet and bake for 8 minutes.Set aside and let cool.In a large bowl, beat cream cheese and sugar until smooth.

3. Add peanut butter and vanilla; continue to mix until well combined. With mixer on low, continue to beat and mix in lightly beaten eggs just until combined.

4. Pour filling over cooled crust and smooth the top with an offset spatula. Return springform pan to baking sheet.

5. Bake at 350 degrees for 50 minutes or until center is almost set.

6. Remove from oven and cool on a cooling rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; let completely cool, about an hour or so. Refrigerate overnight. Dust with cocoa powder.

7. Remove sides of springform pan.

8. Cut and

9. Serve.Refrigerate leftovers.


Nutrition Information:

Quickview
388k Calories
9g Protein
23g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
388k
19%

Fat
23g
36%

  Saturated Fat
9g
59%

Carbohydrates
38g
13%

  Sugar
28g
31%

Cholesterol
74mg
25%

Sodium
343mg
15%

Alcohol
0.37g
2%

Get Enough Of These
Protein
9g
18%

Manganese
0.46mg
23%

Vitamin B3
3mg
17%

Vitamin E
2mg
15%

Phosphorus
138mg
14%

Magnesium
44mg
11%

Folate
42µg
11%

Vitamin A
459IU
9%

Selenium
5µg
9%

Copper
0.17mg
9%

Vitamin B2
0.14mg
8%

Fiber
1g
8%

Iron
1mg
7%

Vitamin B6
0.15mg
7%

Zinc
1mg
7%

Potassium
213mg
6%

Vitamin B5
0.55mg
5%

Vitamin B1
0.08mg
5%

Calcium
38mg
4%

Vitamin D
0.42µg
3%

Vitamin B12
0.16µg
3%

Vitamin K
1µg
1%

covered percent of daily need
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Related Videos:

No Bake Chocolate Peanut Butter Cheesecake with Pretzel Crust Recipe

 

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