Peanut Butter Cheesecake with Pretzel Crisps® Crust

A recipe for the books, this peanut butter and Pretzel Crisps® cheesecake is rich and creamy. People will be begging you to make this for every gathering. Use Pretzel Crisps® for a perfectly salty crust, and Peanut Butter & Co.®  Smooth Operator®, for a decadent peanut butter filling.

Ingredients:

Crust:
1½ cups Pretzel Crisps® crumbs (regular or gluten free)
¾ cup butter melted, plus extra butter
Filling:
3 8 oz. blocks cream cheese, softened
¼ cup granulated sugar
1 14 oz. can sweetened condensed milk
3/4 cup peanut butter chips, melted
½ cup Peanut Butter & Co.®  Smooth Operator®
4 large eggs
2 tsp vanilla extract
Ganache:
1½ cup chocolate morsels/chips
1 cup heavy Cream

Directions:

Crust:
Process Pretzel Crisps® into small crumbs in a food processor. Trace the bottom of a spring form pan onto a piece of parchment paper and cut out. Rub the base of the pan with cold butter and stick round cut out piece of parchment paper to butter. Coat the top of parchment paper with more cold butter.

Combine Pretzel Crisps® crumbs with melted butter, adding a little butter at a time until crumbs are moist enough to stick together when pressed. Use the bottom of a measuring cup to press crust into bottom of pan.

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Filling:
Mix cream cheese and granulated sugar in a mixer, then add in sweetened condensed milk. Add in melted peanut butter chips, then peanut butter. Beat in eggs one at a time, then add the vanilla. Pour into pan on top of crust.

Fill a large pan with deep sides with water. Wrap many layers of aluminum foil around bottom and sides of spring form pan so as to protect pan from water seeping in. Place spring form pan into larger pan with water into oven. Be careful not to pour too much water into pan or it will overflow.

Bake cheesecake for about 60 minutes, until top just barely sets. Turn off oven and let cheesecake sit in oven until it cools off inside completely. Try to open the oven door as little as possible. Remove cheesecake and set to side on counter.

Transfer to a cooling rack and cool completely.

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Ganache:
Heat heavy cream on the stove until it is simmering, but do not boil it. Pour over chocolate morsels in a bowl, and allow to sit for about 2 minutes. Then whisk, until melted and smooth. Allow to cool off.

Remove sides of spring form pan to loosen cheesecake. Place cheesecake on a platter. Pour ganache slowly on top of cheesecake. Use a spatula to spread out towards edges. Place cheesecake in refrigerator until cold.

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