Chocolate Peanut Butter Pretzel Cheesecake Recipe – The Ultimate Sweet and Salty Dessert
Chocolate Peanut Butter Pretzel Cheesecake Recipe is loaded with the perfect peanut butter and chocolate flavors. It’s rich, creamy, and sure to be a hit. The best part about making this homemade cheesecake is that it’s big enough to share with family and friends.
We’re obsessed with the sweet-and-salty crust in this cheesecake recipe. It’s one of those additions that balances out the other flavors and just works! And since this cheesecake is so simple to make, you can make it and show off your skills. Everyone will think it’s from a bakery – seriously, it’s that beautiful!
If you’re a fan of cheesecakes, be sure to check out our Homemade Strawberry Cheesecake, RumChata Cheesecake, Black Forest Cheesecake, and even this Hawaiian Cheesecake Salad.
Why You’ll Love This Recipe
- Rich cheesecake filling: The peanut butter flavor is SO good!
- Sweet-and-salty crust: It stays crispy and delicious.
- Loaded with chocolate chips: You can never have TOO many!
- Perfect make-ahead dessert: Prep it for later!
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Most people think that all cheesecakes are the same, but that couldn’t be further from the truth. This peanut butter and chocolate dessert has layers of flavor and a crunchy crust that adds an addictive texture to each bite. The toppings can vary depending on what you like, but we’re all about adding some extra crushed pretzels.
Variations
Change the crust: You can use a graham cracker crust or make it without one.
Change the toppings: You can add other toppings like shredded coconut, a drizzle of caramel syrup, or even white chocolate chips.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
1. Make the crust and then push it down into the pan.
2. Mix the cream cheese, egg, sour cream, and vanilla.
3. Add the crushed pretzels, peanut butter, and chocolate chips.
4. Stir the ingredients until the mixture is smooth.
5. Pour the cheesecake batter on top of the crust in the pan.
6. Bake and add the peanut butter, crushed pretzels, and chocolate chips on top.
Expert Tips
- Use room-temperature ingredients to help the cheesecake batter stay smooth.
- Don’t overmix the cheesecake batter, as this can cause the surface to crack as it’s baking.
- For the best flavor and texture, let the cheesecake chill in the fridge overnight.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can if you want. It’s a simple way to add texture, but it will make this cheesecake a bit less creamy.
Make sure you’re not overmixing the cheesecake batter. Also, resist opening up the oven door while it’s baking, as that can cause issues.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
Chocolate Peanut Butter Pretzel Cheesecake Recipe
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 1 cup pretzels crushed
- ½ cup butter melted
- ¼ cup granulated sugar
For the Peanut Butter Cheesecake Filling:
- 3 packages cream cheese 8 ounces, softened
- 1 cup peanut butter creamy
- ¾ cup granulated sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup chocolate chips mini
- ½ cup pretzels crushed
For the Toppings:
- ½ cup peanut butter melted
- ½ cup mini chocolate chips
- ½ cup chocolate melted
- whole pretzels for decorating
- additional crushed pretzels
Instructions
- Preheat the oven to 350 degrees.
- Mix the graham cracker crumbs, crushed pretzels, melted butter, and sugar together.
- Press firmly into the bottom of a 9-inch springform pan. Push the crust up the sides, too.
- Place the crust in the oven and bake for 8 minutes. Once done, let the crust cool while you make the filling.
- Grab a large mixing bowl and add the cream cheese. Beat until creamy.
- Add the creamy peanut butter and sugar. Beat together.
- Mix in the eggs, vanilla extract, and sour cream.
- Carefully fold in the chocolate chips and crushed pretzels.
- Pour the cheesecake batter on top of the cooled pie crust. Smooth.
- Grab a large pan and fill it with hot water. Put that on the oven rack below where the cheesecake is going to be.
- Put the cheesecake in the oven and bake for 1 hour. The center should be slightly jiggly after the baking time. Turn off the oven, and open the door a bit. Let the cheesecake cool inside of the oven for 1 hour.
- Remove the cheesecake and place it in the fridge to chill for at least 6 hours or overnight.
- Drizzle the melted peanut butter on the top, and then drizzle the melted chocolate. Add your toppings. Add the whole pretzels on the outer edges.
- Slice and serve while it is chilled.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
