- 1 cup butter melted
- 2 1/2 cups pretzel crumbs about 212g of pretzels
- 1/4 cup cold water
- 1 package unflavored gelatin
- 1 cup chocolate chips
- 1 1/2 cups + 2 tablespoons heavy 35% cream
- 3 packages light cream cheese 8 oz each
- 1 3/4 cups powdered icing sugar
- 1 teaspoon vanilla
- 2-3 tablespoons smooth peanut butter
- 1/4 cup chopped salted peanuts
- 1/4 cup chopped pretzels
For the crust, combine melted butter and pretzel crumbs (make sure they are pretty fine, or your crust won’t hold together well) and press firmly into the bottom of a 9″ Springform pan (I like to line the bottom of mine with parchment or wax paper for easy removal).
Place cold water in a small bowl and sprinkle gelatin over top. Let sit for 1-2 minutes, then microwave on high for 10-15 seconds, stirring, until dissolved. Set aside to cool slightly.
In a medium bowl, combine chocolate and 2 tablespoons cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.
In a large bowl, beat cream cheese, sugar, vanilla and cream until smooth and fluffy, about 5 minutes on high speed. Add gelatin mixture and melted chocolate and beat until combined.
Spread half cheesecake mixture into crust. Heat peanut butter in the microwave for 10-15 seconds, then swirl half of the peanut butter into the cheesecake. Top with half of the chopped pretzels and half of the peanuts. Repeat layers one more time using remaining ingredients.
Cover and refrigerate for 5-6 hours or overnight, until completely set. Serve.
Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!