Peanut Butter Pretzel Cheesecake
Ingredients
-
nonstick cooking spray
-
6 cups mini pretzel twists
-
2 tablespoons sugar
-
½ cup melted unsalted butter
-
1 cup semi-sweet chocolate chips
-
16 ounces cream cheese
-
¾ cup creamy peanut butter
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Cut a parchment circle
Fold a sheet of parchment that is larger than your round springform pan in half like a book, then fold it in half again from top to bottom. Fold the rectangle into a triangle, keeping the folded sides together. Repeat to make thinner triangle, keeping the folded sides together again. You should have a long wedge shape, similar to a tie. Invert your pan, then take the point of the triangle and hold it in the center of the pan. Cut the parchment at the outside edge of the pan. Unfold the paper to reveal the parchment circle. Trim the circle if necessary so it fits into the bottom of the pan.
parchment paper
kitchen shears
springform pan
Prepare the pan
Coat the interior of the pan with nonstick cooking spray or butter. Place the parchment circle in the base of the pan. Lightly grease the paper with spray or butter. Set the pan aside.
nonstick cooking spray
Crush the pretzels
Add the pretzels to the bowl of a food processor until it is halfway full. Process the pretzels until they are finely crushed, 1 minute. Transfer to a medium bowl and continue crushing the pretzels in batches. You should have about 1½ cups of pretzel crumbs.
6 cups mini pretzel twists
food processor
measuring cups
medium bowl
Start the crust
To the pretzel crumbs, add the sugar and melted butter. Stir until the crumbs are moistened.
2 tablespoons sugar
½ cup melted unsalted butter
spatula
measuring spoons
Form the crust
Press the crumbs into the bottom of the prepared springform pan. You can use a flat-bottomed measuring cup or ramekin to help you achieve an even crust.
Bake the crust
Transfer the springform pan to the middle shelf of the June Oven. Bake the crust 12 minutes, until it is light golden brown. June will notify you when the crust is ready.
Add chocolate to the crust
Remove the pan from the June Oven and set it on a cooling rack. Evenly sprinkle the chocolate chips over the bottom of the crust. They will melt slightly. Set aside.
1 cup semi-sweet chocolate chips
cooling rack
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Start the filling
Place cream cheese, peanut butter and sugar in the large bowl. Beat on medium speed until the mixture is even and smooth, scraping down the bowl as necessary, 4-6 minutes.
large bowl
hand mixer
16 ounces cream cheese
¾ cup creamy peanut butter
⅔ cup sugar
Finish the filling
Add the sour cream, egg and vanilla to the bowl and increase mixer speed to medium-high. Beat the batter until fluffy and evenly combined, 2-3 minutes.
½ cup sour cream
1 large egg
1 teaspoon vanilla extract
Fill the crust
Pour the batter into the springform pan and spread evenly over the crust.
Bake the pie
Place the springform pan on the middle shelf of the June Oven. Bake 25 minutes, until the center is just set and slightly jiggly. The cheesecake will continue to set as it cools. June will notify you when the cheesecake is ready. If desired, follow on-screen instructions on your June Oven to continue cooking.
Cool, chill and serve
Remove the cheesecake from the June Oven. Let cool to room temperature on a cooling rack. Refrigerate the cheesecake at least 1 hour before slicing and serving.