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Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes

Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes

Ashley Manila
Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes feature a crunchy pretzel crust, a creamy peanut butter cheesecake filling, and decadent chocolate ganache. Top each cupcake with a pretzel and they're ready to go! 
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Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 2 hours 15 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine Cheesecake
Servings 24 cupcakes

Ingredients
 

For the Pretzel Crust:

  • 4 and 1/2 cups Rold Gold Pretzels Festive Shapes
  • 1/2 cup granulated sugar
  • 6 ounces unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

  • 16 ounces full-fat cream cheese, at room temperature
  • 2/3 cup creamy peanut butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs plus 2 egg yolks, at room temperature
  • 1/2 cup heavy cream

For the Chocolate Ganache Topping:

  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 24 Rold Gold Pretzels Festive Shapes

Instructions
 

For the Pretzel Crust:

  • Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
  • Place the pretzels in the body of a small food processor - or blender - and pulse until the pretzels are very fine crumbs. In a large bowl, combine 2 cups of the pretzels crumbs, the sugar, and the melted butter. Stir well to combine.
  • Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
  • Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
  • Reduce oven to 300°F.

For the Peanut Butter Cheesecake Filling:

  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese and peanut butter until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 30 seconds. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
  • Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.
  • Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
  • Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

For the Chocolate Ganache Topping:

  • Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with a Rold Gold Festive Shape.
  • Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 4 days.

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