Chocolate Peanut Butter Cheesecake with Pretzel Crust

Ingredients

For the crust:
• 2 cups (about 7 ounces) crushed pretzels
• 3/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/4 tsp salt
For the Cheesecake:
• 24 ounces (3 - 8oz packages) cream cheese, 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 coarsely chopped pretzels
• 1/4 cup coarsely chopped peanuts

Instructions

To make the crust:
1. Preheat oven to 350°. Grease a 9- or 10-inch springform pan.
2. Combine pretzels, melted butter, brown sugar and salt until well mixed.
3. Transfer mixture to prepared pan. Press evenly into bottom and up sides of pan.
4. Bake for 10 minutes. Set aside to cool.
To make the cheesecake filling:
5. Place cream cheese and both sugars in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in sour cream and vanilla extract.
6. Add eggs, one at a time, beating well after each addition. Add peanut butter and mix thoroughly.
7. Pour filling into crust and spread evenly.
8. Bake for 15 minutes.
9. Reduce oven temperature to 200°. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
10. Remove cheesecake from the oven and run a knife around the edge of the pan.
11. Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.
To Make the Ganache Topping:
12. Heat cream in a small saucepan until simmering.
13. Off the heat add the chocolate and whisk together with cream as it melts. Pour onto top of chilled cheesecake and spread to the edges; reserving excess for drizzle.
14. Mix together the peanuts and pretzel pieces and garnish the outside edge of the cheesecake. Drizzle ganache over garnish and down sides of cake.
15. Return cheesecake to the fridge until the ganache sets, about 30 minutes.
16. To Serve, slide large knife into very hot water and cut a slice. Clean off knife, slide it into water again and repeat.

Notes

I used half dark chocolate and half milk chocolate for the ganache but use what you prefer...all dark or all milk or a mix like mine. All personal preference!

Source: creative-culinary.com