Yummy Recipe Monday: Cowboy Cheesecake

Cowboy Cheesecake

Joe Spit
This cheesecake truly is salty sweet at its best.

Level: Easy
Serves: 8


For the crust
  • 1 c. crushed salted pretzels
  • 3/4 c. all-purpose flour
  • 3/4 c. rolled oats
  • 1/4 c. brown sugar
  • 1/2 c. butter, melted
  • 1/4 c. peanut butter chips
  • 1 tsp. salt
For the cheesecake
  • 3 8-oz. packages cream cheese
  • 1 c. creamy peanut butter
  • 1 c. packed light brown sugar
  • 3 large eggs, room temperature
  • 1/4 c. sour cream
  • 1 tbsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1/2 c. melted chocolate
  • 2 c. mini pretzels
  • 1/4 c. toasted coconut
  • 1/4 c. chopped pecans
  • 1/4 c. peanut butter chips
  • 1/4 c. caramel sauce


  1. Preheat oven to 350°.
  2. Make crust: In a large bowl, combine crushed pretzels, flour, oats, and brown sugar. Whisk until combined then stir in melted butter, peanut butter chips, and salt. Press the mixture into a springform pan.
  3. Make filling: In a large bowl, combine peanut butter, cream cheese and brown sugar and beat until smooth.
  4. Add eggs one at a time, beating well in between.
  5. Add the sour cream, vanilla and salt and mix until just combined. Pour over prepared crust and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes.
  6. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  7. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  8. Decorate cheesecake: Dip one side of each pretzel in melted chocolate then stick it on the side of the cheesecake. Repeat to cover entire perimeter of the cheesecake.
  9. Top cheesecake with coconut, pecans, and peanut butter chips. Drizzle with more melted chocolate and caramel sauce.

Made this for July 4th. It was good. Will make it again, but with a graham cracker crust this time. 


Popular posts from this blog

Happy Easter

Sacred Truth Friday: Bless His Holy Name