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To truly appreciate the Peanut Butter Cup Pretzel Cheesecake Bars, it’s essential to understand the unique flavor profile they offer. This dessert is a harmonious blend of various tastes and textures that come together to create a sensational treat.

Peanut Butter Cup Pretzel Cheesecake Bars - Sally's Baking Addiction

Discover the ultimate dessert experience with Peanut Butter Cup Pretzel Cheesecake Bars. This indulgent treat combines the rich creaminess of cheesecake with the salty crunch of pretzels and the irresistible flavor of peanut butter. It's the perfect harmony of sweet and salty, enhanced by a silky chocolate ganache topping. Perfect for parties, celebrations, or a personal treat, these bars are sure to impress. Explore the step-by-step guide to create these decadent delights today!
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Ingredients
  

For the crust:

2 cups crushed pretzels

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake layer:

16 oz cream cheese, softened

1 cup powdered sugar

1 cup creamy peanut butter

1 tsp vanilla extract

2 large eggs

For the topping:

1 cup mini peanut butter cups, chopped

1 cup chocolate chips

1/2 cup heavy cream

For garnish:

Additional mini peanut butter cups

Whipped cream (optional)

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Instructions
 

Preheat and Prepare Baking Dish:

    Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.

      Make the Pretzel Crust:

        In a medium bowl, combine crushed pretzels, granulated sugar, and melted butter. Mix until all the pretzels are coated. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and let it cool while you prepare the cheesecake layer.

          Prepare the Cheesecake Filling:

            In a large mixing bowl, beat the softened cream cheese using an electric mixer until creamy and smooth. Gradually blend in powdered sugar and creamy peanut butter. Add vanilla extract and mix until combined. Finally, add eggs one at a time, mixing just until incorporated. Do not overmix.

              Layer and Bake:

                Pour the cheesecake mixture over the cooled pretzel crust, spreading evenly with a spatula. Sprinkle chopped mini peanut butter cups on top of the cheesecake layer. Bake in the preheated oven for 25-30 minutes or until the edges are set but the center is still slightly jiggly.

                  Make the Chocolate Ganache:

                    While the cheesecake is baking, prepare the chocolate ganache. In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat, add chocolate chips, and let sit for a couple of minutes. Then stir until chocolate is fully melted and smooth.

                      Cool and Assemble:

                        Once the cheesecake is done baking, remove it from the oven and allow it to cool at room temperature for about 10 minutes. Drizzle the chocolate ganache over the cheesecake, then return it to the refrigerator to chill for at least 4 hours or overnight for best results.

                          Serve:

                            Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and garnish with additional mini peanut butter cups and whipped cream if desired. Serve cold and enjoy!

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                                Prep Time: 25 minutes | Total Time: 4 hours and 55 minutes (including chilling) | Servings: 16 bars