1 1/2 cups crushed pretzels
1/3 cup butter, melted
5 ( 8 oz.)packages cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 oz.) semisweet chocolate chips
1 cup (8 oz.) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts
For the Crust: In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up
the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350 degrees
for 5 minutes. Cool on a wire rack.
For the Filling: 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 degrees for 50-55 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 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully
run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Refrigerate leftovers.
Makes 12 Servings
Pretzel Peanut Butter Cheesecake