Skip to content Skip to sidebar Skip to footer

Cowboy Cheesecake

This cheesecake truly is salty sweet at its best. Forget everything you know about cheesecake because Cowboy Cheesecake breaks all the rules. There's no crumbly graham crust or white filling. There's something way better (and a little crazier): a sweet-and-salty oat crust topped by a rich peanut butter cheesecake, covered with toasted coconut, pecans, peanut butter chips, chocolate, and caramel.

Cowboy Cheesecake

Yields: 8
Prep Time: 0 hours 25 mins
Total Time: 6 hours 25 mins


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. kosher salt

For the cheesecake:
  • 1 c. creamy peanut butter
  • 3 8-oz. packages cream cheese
  • 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

For Topping:
  • 2 c. mini pretzels
  • 1/2 c. melted chocolate
  • 1/4 c. toasted coconut
  • 1/4 c. chopped pecans
  • 1/4 c. peanut butter chips
  • 1/4 c. Caramel


Preheat oven to 350°.

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.

Make filling: In a large bowl, combine peanut butter, cream cheese and brown sugar and beat until smooth. Add eggs one at a time, beating well in between.

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.

(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.)

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.

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.

Top cheesecake with coconut, pecans, and peanut butter chips. Drizzle with more melted chocolate and caramel. 

Post a Comment for "Cowboy Cheesecake"