My new favorite pie - Peanut Butter Pretzel Pie, it's the perfect combination of salty, sweet and creamy. A creamy no-bake peanut butter pretzel cheesecake with an oreo crust and topped with chocolate ganache and more oreos and pretzels. Each bite is bliss.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Butter
- Oreo cookies
- Cream cheese
- Heavy cream
- Sugar
- Peanut butter
- Vanilla extract
- Pretzels
- Chocolate
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Medium bowl
- Whisk attachment
- Hand whisk
- 9 inch Springform pan
- Parchment paper
- Spatula
Instructions:
Crust:
Line the bottom of a 9 inch springform pan with parchment paper.
Place Oreo Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.
Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.
Filling:
In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
Fold whipped cream into cream cheese mixture. Fold in peanut butter and pretzels and then spread mixture evenly onto crust.
Refrigerate at least 5-6 hours before serving.
Ganache:
In a small saucepan, heat heavy cream. Add ¾ of the chocolate; stir until melted. Place remaining chocolate in small bowl. Pour hot chocolate mixture over chocolate in bowl; stir until smooth and glossy. Cool, stirring occasionally.
When Ganache Topping is cool, pour over set pie; smooth with a spatula. Sprinkle with crushed pretzels and oreos. Refrigerate pie at least 1 hour or until set. Store in refrigerator.
Like this recipe? Why not try these?
Peanut Butter Pretzel Pie
Ingredients
Crust:
- 1 ¼ cup Oreo cookie crumbs
- ¼ cup butter melted
Filling:
- 500 g cream cheese 2 blocks, softened
- 1 cup sugar
- 1 tsp pure vanilla extract
- 1 cup peanut butter
- 2 cups heavy cream
- 1 cup pretzels crushed
Ganache:
- 1 cup heavy cream
- 280 g dark or semi-sweet chocolate broken into pieces
- ¼ cup oreos crushed
- ¼ cup pretzels crushed
Instructions
Crust:
- Line the bottom of a 9 inch springform pan with parchment paper.
- Place Oreo Cookies in a blender or food processor and blend into crumbs. Place 1 ¼ cup of the crumbs into a bowl. Add melted butter and mix to incorporate. Double crust ingredients if you want your crust up the side.
- Press mixture into bottom of your prepared pan and refrigerate for at least 30 minutes to firm up.
Filling:
- In a large bowl, beat cream cheese and sugar for a few minutes until creamy. Add in vanilla extract and beat until fully blended.
- In a separate bowl, whip heavy cream until stiff peaks form, this can also be done in a stand mixer.
- Fold whipped cream into cream cheese mixture. Fold in peanut butter and pretzels and then spread mixture evenly onto crust.
- Refrigerate at least 5-6 hours before serving.
Ganache:
- In a small saucepan, heat heavy cream. Add ¾ of the chocolate; stir until melted. Place remaining chocolate in small bowl. Pour hot chocolate mixture over chocolate in bowl; stir until smooth and glossy. Cool, stirring occasionally.
- When Ganache Topping is cool, pour over set pie; smooth with a spatula. Sprinkle with crushed pretzels and oreos. Refrigerate pie at least 1 hour or until set. Store in refrigerator.
Devine😋😋😋😋😋😋😋
Thank you! It's one of my favorites 🙂