Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Ingredients: 1-1/2 cups crushed pretzels; 1/3 cup butter (melted); 5 packages (8 ounces each) cream cheese (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 (6 ounces) semisweet chocolate chips; 1 cup (8 ounces) sour cream; 3 tablespoons creamy peanut butter; 1/2 cup sugar; 1/2 cup finely chopped unsalted peanuts

This peanut butter cheesecake is a crowd favorite, loaded with rich peanut butter and chocolate flavor.

Varies

Easy

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Ingredients

crushed pretzels 1-1/2 cups

butter (melted) 1/3 cup

cream cheese (softened) 5 packages (8 ounces each)

sugar 1-1/2 cups

creamy peanut butter 3/4 cup

vanilla extract 2 teaspoons

eggs (lightly beaten) 3

peanut butter chips 1 cup

semisweet chocolate chips 1 cup (6 ounces)

sour cream 1 cup (8 ounces)

creamy peanut butter 3 tablespoons

sugar 1/2 cup

finely chopped unsalted peanuts 1/2 cup

Instructions

Prepare the crust

In a small bowl, mix the crushed pretzels and butter. Press into the bottom and 1 inch up the sides of a greased 10-inch springform pan. Place the pan on a baking sheet. Bake at 350°F for 5 minutes. Cool on a wire rack.

Prepare the filling

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low speed until combined. Stir in the chocolate chips. Pour over the crust. Return the pan to the baking sheet.

Bake

Bake at 350°F for 50-55 minutes, until the center is almost set. Remove from the oven; let stand for 15 minutes (do not turn off the oven).

Prepare the topping

In a small mixing bowl, mix the sour cream, peanut butter, and sugar; spread over the filling. Sprinkle with the nuts. Bake for 5 more minutes.

Cool

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 more hour. Refrigerate overnight. Remove the sides of the pan. Refrigerate leftovers.