recipe name
recipe name

'Phantom Menace' Peanut Butter Cheesecake

'Phantom Menace' Peanut Butter Cheesecake

'Phantom Menace' Peanut Butter Cheesecake


  • 1 cups
    crushed pretzels
  • 1 cup
  • Filling
  • 5 packages
    (8 ounce each) cream cheese, softened
  • 1 cups
  • 3 cup
    creamy peanut butter
  • 2 teaspoons
  • 3 1 kg
    eggs, lightly beaten
  • 1 cup
    peanut butter chips
  • 1 cup
    (6 ounces) semisweet chocolate chips
  • Topping
  • 1 cup
    (8 ounces) sour cream
  • 3 tablespoons
    creamy peanut butter
  • 1 cup
  • 1 cup
    finely chopped unsalted peanuts

Cooking Directions

  1. In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack.

  2. 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 crust. Return pan to baking sheet.

  3. 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).

  4. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over the filling. sprinkle with nuts. Bake 5 minutes longer.

  5. 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. Serves: 12-14

Additional Info

The pairing of sweet and salty, and cream and crunchy, plus peanut butter and chocolate is incredible. I added the additional topping of warm chocolate ganache.

Detailed nutritional info

  • Proximates
    • 0.27g
      Total Carbs:
    • 39.31kCal
    • 4.21g
      Total Fat:
    • 0.09g
    • 0.27g
  • Lipids
    • 30.17mg
    • 2.65g
      Saturated Fat:
  • Minerals
    • 33.83mg