‘Phantom Menace’ Peanut Butter Cheesecake

4.5

by: Moogie






The pairing of sweet and salty, and cream and crunchy, plus peanut butter and chocolate is incredible. I added the additional topping of warm chocolate ganache.




ingredients

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serves: 14

1 1/2 cups crushed pretzels

1/3 cup butter, melted

Filling

5 packages (8 ounce 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

Topping

1 cup (8 ounces) sour cream

3 tablespoons creamy peanut butter

1/2 cup sugar

1/2 cup finely chopped unsalted peanuts

Nutrition Facts
‘Phantom Menace’ Peanut Butter Cheesecake

Servings Per Recipe: 14

Amount per Serving

Calories: 734

  • Total Fat: 52.8 g
  •     Saturated Fat: 25.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 143.1 mg
  • Sodium: 546.7 mg
  • Total Carbs: 57.8 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 40.3 g
  • Protein: 13.8 g
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preparation

1.  In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack.

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

3.  Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

4.  For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over the filling. sprinkle with nuts. Bake 5 minutes longer.

5.  Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Serves: 12-14

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comments

Mommy_loves_to_cook

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Lilia

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MMMmm!