Yea. So these bad boys are over the top indulgent, delicious, and absolutely dreamy! Pretzels + Peanut Butter + Cheesecake = Amazing, no matter how it's done. I made these for a labor day cookout and had no worries of bringing home leftovers. Did I mention that there's 40 peanut cups in these bad boys...FORTY!?!?!
Pretzel Crust3 cups finely ground Pretzels
14 tbs Unsalted Butter, melted
Peanut Butter Cheesecake Filling32 oz Cream Cheese (4 blocks), softened to room temperature
2 large Eggs
1/2 cup Sugar
1 cup Creamy Peanut Butter
4 tsp Vanilla Extract
1 bag (12oz) of Reeses Peanut Butter Cup Miniatures, unwrapped
Chocolate Drizzle2 tbs Creamy Peanut Butter
1/2 cup Chocolate Chips
DIRECTIONSPreheat oven to 350F degrees.
Line bottom and sides of a 13x9 baking pan with aluminum foil. Spray Foil with nonstick cooking spray.
Pretzel Crust: In a food processor or blender, pulse pretzels into a fine crumb. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to cool as you make the filling.
Cheesecake Filling: Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together until a smooth consistency. Fold in the Reese's cups and spread the mixture over crust. Bake for 40-45 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.