Who doesn’t love the combination of peanut butter and chocolate? This Chocolate Peanut Butter Cheesecake with Pretzel Crust has all that plus a touch of salty crunch from the pretzel crust!
If you see someone picking out the pretzels from a bowl of Chex Mix, that would have been me — until I discovered how well pretzels pair with sweet elements. A crunchy, slightly salty pretzel crust gives this cheesecake a delightful contrast to the rich peanut butter filling and chocolate ganache.
I love simple cheesecakes, but I also enjoy experimenting. This Chocolate Peanut Butter Cheesecake keeps the filling straightforward and silky, while the pretzel crust adds texture and a savory note that balances the sweetness. It’s like a grown-up version of a candy-bar inspired dessert, without becoming overly fussy.
The idea came from realizing I prefer pretzels when they’re paired with something sweet. I’ve made variations like bacon-wrapped pretzel rods with brown sugar and cayenne pepper and a reimagined strawberry pretzel dessert, and this cheesecake followed naturally. The pretzel crust is made with crushed pretzels, butter, and brown sugar, pressed into a springform pan and baked briefly to set.
The filling is classic — cream cheese, brown sugar, a bit of granulated sugar, sour cream, vanilla, eggs, and a generous amount of smooth peanut butter. After baking and a slow oven cooldown to prevent cracks, the cheesecake chills overnight. A warm ganache of dark and milk chocolate (use whichever you prefer) is poured over the chilled cake and finished with coarsely chopped pretzels and peanuts for garnish.
A quick note: I like to let this cheesecake rest in the turned-off oven for a couple of hours after baking. That slow cooldown helps prevent cracks and gives a creamier texture. Chill it overnight before adding the ganache so the topping sits smoothly on top. When serving, run your knife under hot water between slices for clean cuts.
This cheesecake is perfect for summer gatherings, picnics, or any time you want a show-stopping dessert that’s familiar but with a salty-sweet twist. If the thought of rich peanut butter, velvety cream cheese and chocolate over a crunchy pretzel crust makes you say “YUM,” you’re in good company.
Welcome to Progressive Eats, our virtual progressive dinner party. This month’s theme is a Pretzel Party to celebrate National Pretzel Day, showcasing recipes that use pretzels in both savory and sweet ways.
Pretzels as an Ingredient
- Margarita Pie with a Pretzel Crust — The Wimpy Vegetarian
- Peanut Butter, Pretzel, Chocolate Chip Energy Bites — Healthy Delicious
- Pretzel and Mustard-Crusted Fish Fillets — Mother Would Know
- Triple Berry Pretzel Dessert — Miss in the Kitchen
Pretzels from Scratch
- Gluten Free Pretzel Dogs — The Tomato Tart
- Homemade Philly Style Soft Pretzels — The Food Hunter’s Guide to Cuisine
- Pretzel Bites with Honey Mustard Dip — The Redhead Baker
- Pretzel Rolls — That Skinny Chick Can Bake
PIN IT! ‘Chocolate Peanut Butter Cheesecake with Pretzel Crust’
Chocolate Peanut Butter Cheesecake with Pretzel Crust
By Barb
A rich peanut butter cheesecake on a salty, crunchy pretzel crust topped with a smooth chocolate ganache and finished with chopped pretzels and peanuts.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Course: Dessert | Cuisine: American
Servings: 12 slices | Calories: 290 kcal per serving
Ingredients
For the crust
- 2 cups pretzels (about 7 ounces), crushed
- 3/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
For the cheesecake
- 24 ounces cream cheese (3 x 8 oz packages), softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/4 cup smooth peanut butter
For the ganache topping
- 2/3 cup heavy or whipping cream
- 4 ounces dark chocolate
- 4 ounces milk chocolate
For the garnish
- 1/4 cup pretzels, coarsely chopped
- 1/4 cup peanuts, coarsely chopped
Instructions
To make the crust
- Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch springform pan.
- Combine the crushed pretzels, melted butter, brown sugar and salt until well mixed.
- Press the mixture evenly into the bottom and up the sides of the prepared pan.
- Bake for 10 minutes. Remove and set aside to cool.
To make the cheesecake filling
- In a large bowl or the bowl of a stand mixer, beat the cream cheese with both sugars on medium speed until smooth. Mix in the sour cream and vanilla.
- Add the eggs one at a time, beating well after each addition. Stir in the peanut butter until fully incorporated.
- Pour the filling into the cooled crust and spread evenly.
- Bake at 350°F for 15 minutes, then reduce the oven temperature to 200°F and bake for 2 hours, or until the center is set and the surface no longer looks wet.
- Remove the cheesecake from the oven and run a knife around the pan edge. Turn the oven off and place the cheesecake back inside for 2 hours to cool slowly.
- After the slow cooldown, remove the cheesecake, cover, and chill overnight.
To make the ganache topping
- Heat the cream in a small saucepan until it just begins to simmer.
- Remove from heat, add the chocolate, and whisk until smooth and fully melted. Pour the ganache over the chilled cheesecake, spreading to the edges and reserving some for a drizzle.
- Mix the chopped peanuts and pretzel pieces and arrange them around the outer edge of the cheesecake. Drizzle remaining ganache over the garnish and down the sides of the cake.
- Return the cheesecake to the fridge until the ganache sets, about 30 minutes.
To serve
- For clean slices, immerse a large knife in very hot water, dry it, and cut. Wipe the knife between cuts and reheat in hot water as needed.
Notes
I used half dark chocolate and half milk chocolate for the ganache, but you can use all dark, all milk, or any mix you prefer—choose the balance of sweetness you like most.
Nutrition
Calories: 290 per serving
Fat: 19 g | Carbohydrates: 31 g | Protein: 5 g
*Percent daily values are based on a 2,000 calorie diet.
Tried this recipe? Let us know how it was!