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| Fun tip: freezing cheesecake always gives perfect slices...plus it tastes infinitely better |
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| Can you believe this pie is a half batch? Filling should be twice as high! |
Ingredients
Crust:
1/2 cup crushed pretzels
6 tablespoons butter, melted
Filling:
2 1/2 packages cream cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 cup peanut butter chips + semisweet chocolate chips
Topping:
1/2 cup sour cream
3 tablespoons creamy peanut butter
1/4 cup sugar
1/2 cup finely chopped unsalted peanuts
Directions
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a pie tin. Place pan on a baking sheet. Bake at 350° for 7 minutes. Cool on a wire rack.
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 the crust. Return pan to baking sheet.
Bake at 350° for 40-45 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake for 5 more minutes.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Freeze overnight, then serve.
6 tablespoons butter, melted
Filling:
2 1/2 packages cream cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 cup peanut butter chips + semisweet chocolate chips
Topping:
1/2 cup sour cream
3 tablespoons creamy peanut butter
1/4 cup sugar
1/2 cup finely chopped unsalted peanuts
Directions
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a pie tin. Place pan on a baking sheet. Bake at 350° for 7 minutes. Cool on a wire rack.
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 the crust. Return pan to baking sheet.
Bake at 350° for 40-45 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake for 5 more minutes.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Freeze overnight, then serve.
Notes: I turned the oven off and used the remaining heat the finish baking the topping.
Oh my, this cheesecake looks sooo good!
ReplyDeleteIs the recipe calling for 1 c of PB chips and 1 c. chocolate chips? or a total of 1 c. of them mixed together?
ReplyDeleteIt's combined to whatever ratio you desire for a total of 1 cup :)
Delete