Description

This sweet and salty peanut butter pretzel cheesecake even comes with a layer of chocolate. It’s bound to be a new favorite dessert.

Ingredients

Units Scale

For the pretzel crust:

1 1/2 cups (about 150 g) chocolate graham crackers, finely ground
1 cup (about 100 g) salted pretzels, finely ground
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
6 tablespoons (85 g) unsalted butter, melted

For the filling:

2 pounds (907 g) cream cheese, at room temperature
1 cup brown sugar
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs, at room temperature
3/4 cup smooth peanut butter
6 ounces (170 g) semisweet chocolate, melted and cooled slightly

For topping:

3 ounces (85 g) semisweet chocolate, melted, for drizzling
8-10 mini chocolate peanut butter cups, halved
1/2 cup mini pretzels, some whole and some lightly crushed

Instructions

Preheat the oven to 325°F (163°C).
Make the crust: in a large bowl or food processor, mix the ground chocolate graham crackers, ground pretzels, cinnamon, and brown sugar together. Add the melted butter and mix until the mixture holds together and forms a ball when squeezed.
Line the bottom of a 10-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with several layers of aluminum foil. Press the crust mixture evenly into the bottom of the pan and about halfway up the sides.
Freeze the crust for 10 minutes, then bake for 10 minutes. Let cool completely.
Make the filling: in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps, about 1–2 minutes. Add the brown sugar and continue beating until smooth and slightly fluffy, another 2 minutes.
Add the vanilla extract, salt, and eggs one at a time, beating on low speed after each addition only until just combined. Do not overmix.
Remove the bowl from the mixer. By hand, fold in the sour cream, then fold in the flour until evenly incorporated.
Divide the batter evenly between two bowls. Fold the peanut butter into one bowl and the melted (but not hot) chocolate into the other.
Pour about three-quarters of the chocolate batter into the cooled crust. Spoon the peanut butter batter on top. Using a skewer or thin knife, swirl the two batters together without disturbing the crust. Drizzle the remaining chocolate batter over the top and swirl gently once more.
Place the pan in a roasting pan and pour enough hot water around it to reach halfway up the sides of the springform pan (water bath). Bake for 50–55 minutes, until the edges are set but the center is still slightly jiggly.
Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove, let cool completely to room temperature, then wrap in plastic wrap and refrigerate overnight.
When ready to serve, unmold the cheesecake. Drizzle with melted chocolate, arrange the peanut butter cups on top, and scatter the whole and crushed pretzels over the surface. Slice and serve.

Notes

Bring the cream cheese and eggs to room temperature before starting — cold cream cheese lumps and cold eggs can break the batter. Do not overmix once the eggs are in; excess air causes the cheesecake to puff and crack. The water bath is important for an even, creamy texture — make sure the foil around the pan is watertight so no water seeps into the crust.

Category: Baking, Dessert