Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes
Indulge in these decadent Chocolate Covered Peanut Butter Pretzel Cheesecake Cupcakes, a delightful mix of sweet and salty!
Equipment
- Mixing bowls
- Electric Mixer
- Muffin Tin
- Parchment paper liners
- Double boiler or microwave-safe bowl
- Spatula
Ingredients
For the Pretzel Crust:
- 4.5 cups Rold Gold Pretzels Festive Shapes
- 0.5 cup granulated sugar for crust
- 6 ounces unsalted butter melted
For the 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 for filling
- 1/3 cup light brown sugar packed
- 2 large eggs plus 2 yolks, at room temperature
- 0.5 cup heavy cream for filling
For the Ganache:
- 12 ounces semi-sweet chocolate finely chopped
- 1 cup heavy cream for ganache
For Decoration:
- 24 pieces Rold Gold Pretzels Festive Shapes for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the Rold Gold Pretzels until they resemble fine crumbs.
- In a mixing bowl, combine the pretzel crumbs with 1/2 cup of granulated sugar and melted butter. Mix until well coated.
- Line a muffin tin with parchment paper liners. Press about 2 tablespoons of the pretzel mixture into each liner.
- Bake in the preheated oven for about 8 minutes. Remove and let cool.
- In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
- Add the creamy peanut butter, 1/3 cup granulated sugar, and 1/3 cup light brown sugar. Mix until well combined.
- Add the eggs and yolks one at a time, mixing well after each. Pour in the 1/2 cup of heavy cream and mix until smooth.
- Spoon the cheesecake filling into each muffin liner, filling them about 3/4 full.
- Bake the cupcakes for 20-25 minutes until centers are set but slightly jiggly. Leave in the oven for another 10 minutes.
- Let cool completely.
- To prepare the ganache, heat 1 cup of heavy cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Drizzle or spoon the ganache over cooled cupcakes and let set.
- Top each cupcake with a Rold Gold Pretzel for decoration.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Freeze un-garnished cupcakes for up to 2 months, thaw in the fridge overnight.
- Try different flavored pretzels for a fun twist!