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Chocolate Peanut Butter Pretzel Cheesecakes Recipe


For the Crust
  • 3 cups (5 1/2 ounces) small pretzels
  • 4 tablespoons (2 ounces) butter melted
  • 2 tablespoons (1 ounce) brown sugar
  • 1 large egg (1.5 ounces)
For the Cheesecake
  • 2 (8 ounce) packages cream cheese
  • 1 cup (9 ounces) creamy peanut butter
  • 2 cups (14 ounces ) packed brown sugar
  • 2 teaspoons (1/3 ounce) vanilla
  • 3 large eggs (5 ounces)
For Ganache Topping
  • 1/2 cup (4 ounces) heavy cream
  • 1/2 cup (4 ounces) semisweet chocolate
  • 1 teaspoon vanilla

Chocolate Peanut Butter Pretzel Cheesecakes Recipe

  1. Preheat oven to 325 degrees.
  2. Spray mini cheesecake pan with cooking spray or line standard size muffin/cupcake tins with foil liners then spray the liners.
  3. Prepare crust
  4. Crush pretzels. In medium bowl, combine pretzels, melted butter, egg, and brown sugar. Place one tablespoon of crust mixture into prepared pans.
  5. Prepare Cheesecake Filling
  6. In a large bowl, beat cream cheese with peanut butter until combined. Add sugar and vanilla.
  7. Beat until light and fluffy. Add eggs one at a time. Mix after each addition.
  8. Pour cheesecake mixture onto crust. Fill nearly to the top.
  9. Bake at 325 degrees for 8 to ten minutes until the edges are set but the centers wobble slightly.
  10. Cool completely. Refrigerate for at least two hours. Remove from pan.
  11. Prepare ganache while cakes cool
  12. Place chocolate in medium bowl. Heat heavy cream over medium heat until just boiling. Pour hot cream over chocolate. Add vanilla. Let sit five minutes. Gently stir until combined. Cool one hour. Pour ganache over cooled cheesecakes. Let set.
  13. Serve cheesecakes cold.

Chocolate Peanut Butter Pretzel Cheesecakes Recipe Chocolate Peanut Butter Pretzel Cheesecakes Recipe Reviewed by kuji hara on 10:22 PM Rating: 5

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