Satisfy your sweet tooth cravings with this delicious and irresistible chocolate peanut butter layer dessert. It features layers of pretzel crust, creamy peanut butter cheesecake filling, chocolate pudding, hot fudge topping, and whipped cream. The combination of salty and sweet flavors, along with different textures, will leave you wanting more. This dessert is perfect for special occasions, potlucks, or just for indulging in a delicious treat.
This recipe has become a family favorite in my household, especially for my husband who has a sweet tooth. Every time I make it, he can’t resist going back for seconds (and sometimes thirds). It all started when I was looking for a new dessert to bring to a potluck and stumbled upon this recipe. After making it for the first time, my family fell in love with it and begged me to make it again. Now, it’s a staple at our family gatherings and always receives compliments from everyone who tries it.
Why This Chocolate Peanut Butter Layer Dessert is a Must-Try :
- The combination of salty pretzel crust, creamy peanut butter cheesecake filling, and chocolate pudding creates a heavenly taste and texture.
- The layers of different flavors and textures create an impressive presentation that will wow your guests.
- The recipe is easy to make and doesn’t require any special skills or tools.
- You can make it ahead of time and store it in the fridge until ready to serve, making it perfect for parties or gatherings.
Ingredients:
Pretzel Crust:
- 500g pretzels, crushed
- 50g granulated sugar
- 170g butter, melted
Peanut Butter Cheesecake Filling:
- 226g cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 T. butter, room temperature
- 200g granulated sugar
- 1 tsp. vanilla extract
- 240ml heavy cream, whipped to stiff peaks
Chocolate Pudding:
- 166g box instant chocolate pudding family size
- 480ml milk
- 333g jar hot fudge topping
- 226g whipped topping, thawed
- 1 + 1/2 T. creamy peanut butter
Instructions:
To make the crust, preheat your oven to 350 degrees and prepare a 9×13 pan. Add crushed pretzels, granulated sugars, and melted butter to the pan and stir to coat all the pretzels. Press the mixture firmly into the pan and bake for 10 minutes. Allow the crust to cool while you make the cheesecake filling.
For the peanut butter cheesecake filling, beat cream cheese, peanut butter, and butter in a medium bowl until light and fluffy. Add sugar and vanilla, and beat until well incorporated. Fold in a quarter of the whipped cream, then carefully fold in the remaining whipped cream.
Spread the filling into the cooled crust, making sure to get to all the edges and seal off any holes. For the chocolate pudding layer, beat the pudding mix and milk together in a mixing bowl until incorporated, and let it thicken for about 5 minutes. Spread the pudding evenly over the peanut butter cream cheese layer.
Microwave hot fudge topping for 45 seconds with the lid removed, then scoop it into a sandwich bag and cut a small hole in the corner. Drizzle the hot fudge topping all over the top of the pudding. Spread whipped topping over the dessert, making sure to take it all the way to the edges.
Microwave 1 ½ tablespoons of peanut butter in a sandwich bag for about 20 seconds until it’s runny, then cut a small hole in the corner. Drizzle peanut butter on top of the dessert in one direction and then in the opposite direction. Enjoy your delicious peanut butter pretzel cheesecake!
Chocolate Peanut Butter Layer Dessert
Ingredients
Pretzel Crust:
- 500 g pretzels crushed
- 50 g granulated sugar
- 170 g butter melted
Peanut Butter Cheesecake Filling:
- 226 g cream cheese room temperature
- 1 cup creamy peanut butter
- 1 T. butter room temperature
- 200 g granulated sugar
- 1 tsp. vanilla extract
- 240 ml heavy cream whipped to stiff peaks
Chocolate Pudding:
- 166 g box instant chocolate pudding family size
- 480 ml milk
- 333 g jar hot fudge topping
- 226 g whipped topping thawed
- 1 + 1/2 T. creamy peanut butter
Instructions
- To make the crust, preheat your oven to 350 degrees and prepare a 9x13 pan. Add crushed pretzels, granulated sugars, and melted butter to the pan and stir to coat all the pretzels. Press the mixture firmly into the pan and bake for 10 minutes. Allow the crust to cool while you make the cheesecake filling.
- For the peanut butter cheesecake filling, beat cream cheese, peanut butter, and butter in a medium bowl until light and fluffy. Add sugar and vanilla, and beat until well incorporated. Fold in a quarter of the whipped cream, then carefully fold in the remaining whipped cream.
- Spread the filling into the cooled crust, making sure to get to all the edges and seal off any holes. For the chocolate pudding layer, beat the pudding mix and milk together in a mixing bowl until incorporated, and let it thicken for about 5 minutes. Spread the pudding evenly over the peanut butter cream cheese layer.
- Microwave hot fudge topping for 45 seconds with the lid removed, then scoop it into a sandwich bag and cut a small hole in the corner. Drizzle the hot fudge topping all over the top of the pudding. Spread whipped topping over the dessert, making sure to take it all the way to the edges.
- Microwave 1 ½ tablespoons of peanut butter in a sandwich bag for about 20 seconds until it's runny, then cut a small hole in the corner. Drizzle peanut butter on top of the dessert in one direction and then in the opposite direction. Enjoy your delicious peanut butter pretzel cheesecake!