I built a Chocolate Pretzel Cheesecake with a salty pretzel crust, a peanut butter cheesecake layer and a chocolate peanut butter ganache drizzle, and I’m inviting you to see the clever trick I used to make the layers work together.

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I couldn’t stop thinking about this riff on a classic, so I made Chocolate Peanut Butter Pretzel Cheesecake Bars that sneak in crunchy surprise with crushed salted pretzels and silky creamy peanut butter. The first bite makes you pause, like wait is that sweet or salty, then it folds into something richer and kinda dangerous.

I love how the pretzel bits crack under your teeth, and the peanut butter keeps it oddly luxe. If you like Sweet And Salty Cheesecake vibes you might get obsessed, or at least intrigued enough to try one more square, you know the kind you hide for yourself.

Ingredients

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Pretzels: Crunchy salted pretzels give texture and sodium, little fiber, playful salty contrast.
Cream cheese: Rich and tangy, high in fat and calcium, makes filling smooth and creamy.
Peanut butter: Adds protein and healthy fat, super peanut flavor, makes bars dense and satisfying.
Chocolate: Sweet bitter chocolate brings depth, antioxidants present but still calorie heavy.
Eggs: Binders that add structure and a bit of protein, simple pantry staple.
Sour cream: Adds moisture and slight tang, keeps filling tender not too dense.
Heavy cream: Makes chocolate ganache glossy and silky, adds richness and smooth mouthfeel.
Flaky sea salt: Tiny sprinkle heightens flavors, balances sweet and salty, optional but worth it.

Ingredient Quantities

2 cups crushed salted pretzels (about 6 oz)

1/4 cup granulated sugar

6 tbsp unsalted butter, melted

24 oz cream cheese (3 8-oz blocks), softened

1 cup granulated sugar

1 cup creamy peanut butter, room temp

2 large eggs

1/2 cup sour cream

1 tsp pure vanilla extract

1/4 tsp fine salt

8 oz semisweet or bittersweet chocolate, chopped or chips

1/2 cup heavy cream

2 to 3 tbsp creamy peanut butter (for drizzle)

Flaky sea salt for sprinkling (optional)

1/2 cup extra pretzel pieces, roughly chopped (optional)

How to Make this

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1. Preheat oven to 325 F. Line a 9 by 13 inch pan with foil, leaving an overhang to lift the bars out later, and spray the foil lightly with nonstick spray.

2. Make the crust: pulse 2 cups crushed salted pretzels with 1/4 cup granulated sugar in a food processor or crush in a bag. Stir in 6 tbsp melted unsalted butter until evenly moistened. Press firmly into the prepared pan, especially at the corners, and bake 8 to 10 minutes until set. Let cool a bit while you make the filling.

3. Make the filling: beat 24 oz softened cream cheese with 1 cup granulated sugar until totally smooth and no lumps remain. Add 1 cup creamy peanut butter and beat until combined. Add 2 large eggs one at a time, mixing just until blended, then stir in 1/2 cup sour cream, 1 tsp vanilla extract and 1/4 tsp fine salt. Don’t overmix or you’ll get cracks.

4. If you want extra crunch fold in 1/2 cup roughly chopped pretzel pieces. Pour the peanut butter cheesecake filling over the warm crust, spread smooth, and tap the pan a few times to pop big air bubbles.

5. Bake the bars 30 to 35 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door and let the bars cool in the oven for 30 minutes if you want fewer cracks, then cool on the counter another hour.

6. Chill the bars in the fridge at least 4 hours or preferably overnight so they fully set and are easier to slice.

7. Make the ganache: place 8 oz chopped semisweet or bittersweet chocolate in a bowl. Heat 1/2 cup heavy cream until just steaming and pour over the chocolate. Let sit 1 minute, then stir until glossy and smooth. If needed microwave 10 second bursts and stir. Let the ganache cool a little so it’s pourable but not too hot.

8. Pour the ganache over the chilled cheesecake bars and spread evenly. Warm 2 to 3 tbsp creamy peanut butter in the microwave 10 to 20 seconds until runny, stir smooth and drizzle over the ganache with a spoon or piping bag.

9. Sprinkle flaky sea salt and extra chopped pretzel pieces on top if using. Chill again until the ganache and drizzle are set, about 15 to 30 minutes, then use the foil overhang to lift the slab from the pan and slice with a sharp, warm knife, wiping the knife between cuts for clean edges.

10. Store in the fridge up to 4 days or freeze for longer. Tip: use room temperature cream cheese and peanut butter so the filling is silky, and don’t rush cooling or you’ll get messy cracks.

Equipment Needed

1. Oven (preheat to 325 F)
2. 9 by 13 inch baking pan, heavy-duty foil with overhang and nonstick spray
3. Food processor or large resealable bag and rolling pin to crush pretzels
4. Electric mixer (hand or stand) or a sturdy whisk to beat the filling smooth
5. Mixing bowls (one large, one medium)
6. Measuring cups and measuring spoons
7. Rubber spatula and an offset spatula or spoon for spreading
8. Small saucepan or microwave-safe bowl for heating cream and melting chocolate
9. Sharp knife and cutting board plus a towel to warm and wipe the blade between cuts

FAQ

Q: Can I use natural or crunchy peanut butter instead of creamy?
A: Creamy is best for a smooth, stable filling. Crunchy will change the texture, natural peanut butter can cause the filling to be a bit oily or loose unless you stir it well and chill the bars longer. If you use natural, mix it until uniform and maybe chill the batter 10 to 15 minutes before baking.

Q: How do I avoid cracks in the cheesecake layer?
A: Don't overmix the cream cheese, beat only until smooth, and avoid overbaking. The center should still jiggle a little when you take it out. Let the pan cool on a wire rack, then chill fully in the fridge so it sets without cracking.

Q: How long can I store these and can I freeze them?
A: Store covered in the fridge up to 4 to 5 days. For longer keep them in the freezer up to 2 months, wrapped tightly or in an airtight container. Thaw overnight in the fridge and slice when cold for clean cuts.

Q: My pretzel crust turned soggy, how do I keep it crunchy?
A: Press the crust firmly into the pan and prebake it 8 to 10 minutes so it sets. Use just enough butter to hold crumbs together. If you plan to add extra pretzel pieces, sprinkle them on right before serving so they stay crisp.

Q: Can I swap the chocolate ganache for something else?
A: Yes. You can use milk chocolate, dark chocolate, or a simple drizzle of warmed extra peanut butter. To make ganache fast, heat the cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until smooth.

Q: I need a peanut free version. Any good swaps?
A: Sunflower seed butter is the best 1 to 1 swap and gives similar texture, though the flavor is a bit different. Tahini works too but has a stronger, more savory taste. Always check labels if allergies are a concern.

Chocolate Peanut Butter Pretzel Cheesecake Bars Recipe Substitutions and Variations

Salted pretzels: swap for 2 cups crushed graham crackers plus 1/4 tsp fine salt to keep that salty-sweet vibe. Graham will be less crunchy and sweeter, so press and chill the crust well.
Unsalted butter: replace with equal parts melted coconut oil or a neutral vegetable shortening (1:1). Coconut oil firms when cold so the crust sets, but it may add a faint coconut note.
Creamy peanut butter (for filling or drizzle): use almond butter 1:1 for a similar texture and nutty flavor, or sunflower seed butter for a nut-free option. For drizzle, thin slightly by warming or stirring in 1 tsp neutral oil if it’s too thick.
Heavy cream (for ganache): swap with equal volume full-fat canned coconut milk for a dairy-free ganache, or use evaporated milk for a neutral, creamy result. Use same chocolate to cream ratio for a smooth ganache.

Pro Tips

– Use room temp cream cheese, peanut butter and eggs — they blend silky and you wont get lumps. If your cream cheese is still cold chop it into cubes first or nuke for 5 to 10 seconds at low power, then stir, but dont overmix once you add the eggs.

– Pack the pretzel crust like you mean it. Press with the bottom of a measuring cup or a small jar so it sets tight, and if the crumbs look dry add another tablespoon of melted butter. A firmly packed crust means less soggy edges later.

– To avoid cracks bake just until the edges are set and the center still jiggles, then cool slowly. Let the bars sit in the turned-off oven with the door cracked for about 30 minutes before moving to the counter, and chill fully before topping. If a small crack appears the ganache and peanut butter drizzle will hide it, so dont panic.

– For clean slices warm a sharp knife under hot water, dry it, cut, then wipe between cuts. For ultra-clean edges chill or even freeze the slab 20 to 30 minutes first. Add flaky sea salt and extra pretzel pieces right before the ganache fully sets so they stay crunchy.