This cheesecake is amazing! It's a high protein alternative for normal cheesecake, that is because it has the yummiest new peanut butter in it called 'Pintfulpb'! And it's super good for you :) It's an all natural, smooth, creamy, plant based peanut butter that's super high in protein. It's perfect as a snack or obviously in this delish dessert!
CRUST:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup packed light brown sugar
CHEESECAKE FILLING:
32 oz cream cheese at room temp
3/4 cup packed dark brown sugar
3/4 sour cream
2 tsp vanilla extract
4 large eggs
1 cup Pintful peanut butter
CHOCOLATE GLAZE & TOPPING:
2 oz bittersweet chocolate
1 1/2 Tbsp unsalted butter
4 Reeses peanut butter cups
DIRECTIONS
CRUST:
- Preheat oven to 350 F and grease a 9 or 10 inch springform pan.
- Combine the pretzels, melted butter, & brown sugar until well mixed.
- Transfer the mixture to the prepared pan and press evenly to the bottom of the pan.
- Bake for 10 min, then set aside to cool lightly.
CHEESECAKE FILLING:
- Place the cream cheese, brown sugar, & sour cream in a large mixing bowl or mixer. Beat until smooth. Mix in the vanilla extract.
- Add the eggs one at a time. Beat well. Add Pintful peanut butter and mix thoroughly.
- Pour the filling into the crust. Spread evenly.
- Bake for 15 minutes.
- Reduce oven to 200 F and bake for 2 hours (or until center is firm.)
- Remove the cheesecake and run a knife around the edge.
- Turn off the oven, but place the cheesecake back in for 2 hours. Then remove, cover, and chill overnight.
TOPPING:
- Melt the butter and chocolate in 30 second increments until completely melted.
- Use a spoon to drizzle the chocolate over the chilled cheesecake.
- Sprinkle the toffee bits over the top of the cheesecake.
There you have it! Yummy, easy, peanut butter cheesecake :) I highly recommend trying it out! Nothing beats chocolate, peanut butter, and a salty crunch. To die for!
*Recipe from bakeorbreak.com*
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