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posted in Food & Drink > Recipes
  • Pretzel-Graham Cracker Crust:

    1 cup roughly ground salted mini pretzels
    1 cup ground graham crackers
    1 Tbsp granulated sugar
    1/2 cup unsalted butter, melted
    Peanut Butter Cheesecake:

    16 oz cream cheese, room temperature
    1/4 cup sour cream
    1/2 cup granulated sugar
    2 large eggs
    1 large yolk
    1 tsp vanilla extract
    1/2 cup smooth peanut butter
    2 Tbsp heavy cream

  • Toppings:

    4 oz dark chocolate, chopped, melted
    leftover pretzel-graham cracker crust
    mini peanut butter cups, as needed

    Pretzel-Graham Cracker Crust: In a food processor, pulse together pretzels and graham cracker until ground.  Transfer to a medium bowl and add sugar and melted butter.  Fold to combine until cracker crumbs are moistened.  Divide among mini cheesecake molds, using a rounded tablespoon of crust for each cheesecake.  Use a tamper or cocktail muddler to pack crust into mold.  Reserve any leftover crust.  Set aside

    1. Preheat oven to 325 degrees F.
    2. Peanut Butter Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and sour cream.  Beat on low speed until smooth.  Slowly add sugar while the machine is on low.  Add the eggs and yolk, one at a time. Scrape down bowl as needed to ensure thorough mixing.  Add vanilla, peanut butter, and heavy cream.  Mix until smooth and combined.  Evenly divide cheesecake filling among molds.  Smooth tops.

    1. Bake for 15-18 minutes.  Cheesecake may puff up slightly during baking, but will flatten once cooled.  Let baked cheesecake cool to room temperature in pan.  Transfer to fridge and let chill for at least 1 hour.
    2. Assembly:  Once cheesecakes are chilled throughout, remove mini cheesecakes from mold.  Spoon about 1 1/2 Tbsp of melted chocolate over cheesecake.  Sprinkle leftover crust over chocolate.  Top cheesecake with chopped mini peanut butter cups.  Serve immediately.


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