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Chocolate and Peanut Butter Cheesecake Whole
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Chocolate Peanut Butter Cheesecake with Pretzel Crust

Who doesn't love the combination of peanut butter and chocolate. This Chocolate Peanut Butter Cheesecake with Pretzel Crust has all that plus a bit of salty in the delightful Pretzel Crust!
Course Dessert
Cuisine American
Keyword baklava, cheesecake, greek, pistachio, honey syrup, chocolate, dessert, peanut butter
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 290kcal
Author Barb

Ingredients

For the crust

  • 2 cups pretzels about 7 ounces, crushed
  • ¾ cup unsalted butter melted
  • ½ cup light brown sugar packed
  • ¼ teaspoon salt

For the Cheesecake

  • 24 ounces 3 - 8oz packages cream cheese softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 ¼ cup smooth peanut butter

For the Ganache Topping

  • ⅔ cup heavy or whipping cream
  • 4 ounces dark chocolate
  • 4 ounces milk chocolate

For the Garnish

  • ¼ cup pretzels coarsely chopped
  • ¼ cup peanuts coarsely chopped

Instructions

To make the crust

  • Preheat oven to 350°. Grease a 9- or 10-inch springform pan.
  • Combine pretzels, melted butter, brown sugar and salt until well mixed.
  • Transfer mixture to prepared pan. Press evenly into bottom and up sides of pan.
  • Bake for 10 minutes. Set aside to cool.

To make the cheesecake filling

  • Place cream cheese and both sugars in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in sour cream and vanilla extract.
  • Add eggs, one at a time, beating well after each addition. Add peanut butter and mix thoroughly.
  • Pour filling into crust and spread evenly.
  • Bake for 15 minutes.
  • Reduce oven temperature to 200°. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
  • Remove cheesecake from the oven and run a knife around the edge of the pan.
  • Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.

To Make the Ganache Topping

  • Heat cream in a small saucepan until simmering.
  • Off the heat add the chocolate and whisk together with cream as it melts. Pour onto top of chilled cheesecake and spread to the edges; reserving excess for drizzle.
  • Mix together the peanuts and pretzel pieces and garnish the outside edge of the cheesecake. Drizzle ganache over garnish and down sides of cake.
  • Return cheesecake to the fridge until the ganache sets, about 30 minutes.

To Serve

  • Slide large knife into very hot water and cut a slice. Clean off knife, slide it into water again and repeat.

Notes

I used half dark chocolate and half milk chocolate for the ganache but use what you prefer...all dark or all milk or a mix like mine. All personal preference!

Nutrition

Serving: 1Serving | Calories: 290kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g