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:
covered percent of daily need
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