Today’s post for Chocolate Covered Peanut Butter Pretzel Cheesecakes is sponsored by Frito-Lay! We use their Rold Gold Pretzels to make the pretzel crust, then we top each mini cheesecake with their new Festive Pretzel shapes. Cute, delicious, and perfect for holiday celebrations! 

Mini Peanut Butter Cheesecakes

I love chocolate and peanut butter almost as much as I love cheesecake, so combining the two was inevitable! And with the holiday season in full swing, I wanted to create a version you could easily share with your family and friends. That’s where these adorable chocolate covered peanut butter pretzel cheesecake cupcakes come in. They’re so much easier – and less time consuming – than baking a full-size cheesecake. And are sure to be a hit at your holiday party! 

The only thing better than chocolate and peanut butter? Chocolate, peanut butter, and PRETZELS! So when my friends at Frito-Lay asked me to create a holiday recipe using their limited-edition seasonal Rold Gold Festive Shapes, I knew it had to involve this iconic trio of flavors. 

But let’s concentrate on the pretzels for a minute! Because we’re going to use them 2 ways for this recipe. First, we’ll use them to make the pretzel crust. To do this, you’ll simply blend the pretzels in a food processor for a few seconds, or until they’re fine crumbs. Then you’ll combine the crumbs with butter and sugar and viola – you’ve made a pretzel crust! The second way we’ll use the pretzels is for decorating!!! You see, these limited-edition festive pretzels come in snowflake, tree, candy cane, and bell shapes, making them the perfect topper for our mini cheesecakes! They’re also make a great snack while you’re baking… so be sure to swipe up a few bags at your local store.

These epic cheesecakes cupcakes feature a crunchy pretzel crust, a creamy peanut butter cheesecake filling, and a decadent chocolate ganache topping! They’re truly a dessert dream come true!  

If you try this recipe for Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your creations seriously makes my day!

Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes

Ashley Manila

Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes feature a crunchy pretzel crust, a creamy peanut butter cheesecake filling, and decadent chocolate ganache. Top each cupcake with a pretzel and they're ready to go! 

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Inactive Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine Cheesecake

Servings 24 cupcakes

Ingredients

 

For the Pretzel Crust:

• 4 and 1/2 cups Rold Gold Pretzels Festive Shapes
• 1/2 cup granulated sugar
• 6 ounces unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 16 ounces full-fat cream cheese, at room temperature
• 2/3 cup creamy peanut butter, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 2 large eggs plus 2 egg yolks, at room temperature
• 1/2 cup heavy cream

For the Chocolate Ganache Topping:

• 12 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• 24 Rold Gold Pretzels Festive Shapes

Instructions

 

For the Pretzel Crust:

• Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
• Place the pretzels in the body of a small food processor - or blender - and pulse until the pretzels are very fine crumbs. In a large bowl, combine 2 cups of the pretzels crumbs, the sugar, and the melted butter. Stir well to combine.
• Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
• Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
• Reduce oven to 300°F.

For the Peanut Butter Cheesecake Filling:

• In the bowl of a food processor (or high-powered blender), pulse the cream cheese and peanut butter until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 30 seconds. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
• Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.
• Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
• Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

For the Chocolate Ganache Topping:

• Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with a Rold Gold Festive Shape.
• Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 4 days.

Video

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