Chocolate Peanut Butter Cheesecake with Pretzel Crust
Chocolate Peanut Butter Cheesecake with Pretzel Crust is simple, quick and very tasty. It is a really special dessert, perfect for any occasion. You can make it for Father‘s Day. My husband loves it ♥
Ingredients
- PRETZEL CRUST
- 1 ½ cup pretzel crushed
- ½ cup butter melted
- ⅓ cup light brown sugar
- 2 tablespoon peanuts chopped
- CHEESECAKE FILLING
- 16 oz cream cheese at room temperature
- 1 cup light brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 cup semi sweet chocolate chip
- GANACHE
- 1 cup semi sweet chocolate chip
- ⅔ cup heavy cream
- 2 teaspoon vegetable oil
- GARNISH
- peanuts optional
- crushed pretzel optional
Instructions
PRETZEL CRUST:
- Preheat oven to 375 F. Line a 9 inch spring form pan with parchment paper or spray with a cooking spray.
- Put crushed pretzels, chopped peanuts, light brown sugar and butter in a medium dish. Stir until well combined.
- Spread evenly on the bottom of the spring form pan. Press evenly to make a fine layer, using hands or some firm object. Bake for 5-7 minutes.
- Take it out of the oven and let it cool completely.
CHOCOLATE PEANUT BUTTER CHEESECAKE LAYER:
- Melt chocolate chips, following the instructions given on the package and leave aside.
- In a large dish mix cream cheese and light brown sugar, with an electric mixer, medium speed, for about a minute, until it becomes creamy.
- Add vanilla, peanut butter and melted chocolate and mix some more, for about a minute, until well combined.
- In a separate dish mix heavy cream, with an electric mixer, at the lowest speed for about a minute, then for 3-4 minutes at maximum speed, until it becomes stiff.
- Combine it well with the mixture from the first dish. Spread evenly over the pretzel crust.
- Leave it in the fridge for at least 6 hours, possibly overnight.
CHOCOLATE GANACHE:
- Put chocolate chips in a medium dish. Put heavy cream in a small pan, on medium heat and stir occasionally until simmering.
- Take it off the fire and pour over chocolate chips. Cover it with lid and let cool for 5 minutes. Add 2 teaspoon of vegetable oil. Stir well using rubber spatula, until smooth.
- Wait for 10-15 min to cool and spread over the cheesecake that has been refrigerated for 6 hours.
GARNISH:
- Sprinkle with peanuts and crushed pretzels.
Notes
Keep it refrigerated up to 5 days.
Nutrition
Serving: 1gCalories: 998kcalCarbohydrates: 78gProtein: 15gFat: 75gSaturated Fat: 38gPolyunsaturated Fat: 30gTrans Fat: 1gCholesterol: 136mgSodium: 651mgFiber: 5gSugar: 56g
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