Peanut Butter Cheesecake (Taste of Home)

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Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

Wow. I don't know if I should have made this because it's hard to stop eating. It's so delicious--sweet and salty and creamy and crunchy and peanut butter and chocolate. Recipe courtesy of Lois Brooks of Newark,Delaware and Taste of Home.

Ingredients Nutrition

Directions

  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.
Most Helpful

This is my go-to recipe for PB cheesecake! Glad I have it here so I can access it when I'm cooking away from home. This is one of the few that has enough PB taste to suit me.