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    Home | Sous Vide

    Sous Vide Peanut Butter Cheesecake Recipe

    Dated: September 14, 2019 Last Modified: April 6, 2022 by Sarah Mock 11 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Sous Vide peanut butter cheesecake in jars features a pretzel crust and a chocolate ganache with crushed pretzel garnish. This is one of my favorite sous vide cheesecake recipes because peanut butter, pretzels and chocolate just belong in the same jar together! If you are looking for individual portioned desserts this peanut butter cheesecake will wow anyone who indulges in them.
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    simple Sous Vide Peanut Butter Cheesecake in jars.

    Sous Vide peanut butter cheesecake in jars features a pretzel crust and a chocolate ganache with crushed pretzel garnish. This is one of my favorite sous vide recipes because peanut butter, pretzels and chocolate just belong in the same jar together! If you are looking for individual portioned desserts this cheesecake will wow anyone who indulges in them.

    If you love cheesecake as much as I do, you are going to want to make my sous vide oreo cheesecake, or even the popular sous vide creme brulee. Be sure to put your 4 ounce jars to work with you make sous vide egg bites in jars. Be sure to check out my complete collection of sous vide recipes.

    New to sous vide? I explain in simple terms everything I know about sous vide cooking. 

    the best Sous Vide Peanut Butter Cheesecake in jars

    Sous Vide Peanut Butter Cheesecake Ingredients:

    • cream cheese, room temperature
    • sugar
    • peanut butter 
    • Eggs
    • pretzels
    • butter
    • cream
    • chocolate chips
    pretzel crust in jars for Sous Vide Peanut Butter Cheesecake

    How to finish sous vide peanut butter cheesecakes in jars:

    1. Remove the ring and the lid from the jar.
    2. Pour the warm chocolate ganache on each cheesecake.
    3. Add leftover crushed pretzel crust for garnish.
    Sous Vide Peanut Butter Cheesecake in jars with chocolate ganache topping

    🎛️ Sous Vide Equipment

    • Breville Joule Sous Vide - This is the sous vide immersion circulator that I use. I love the wifi feature!
    • Anova Culinary Sous Vide Precision Cooker - Another popular brand of sous vide circulator. I don't have one but many people do and love this brand.
    • Sous Vide Container (3.0 Gallon) - ny container that can tolerate heat will work but I use this sous vide container.
    • Sous Vide Lid for LIPAVI C10 Container - Use with Anova Precision / Nano / Pro, Joule, Instant Pot, Wancle or virtually all other models. Do not accept a bad fit! The smart silicone sleeve on our lid will ensure a snug fit, with NO GAP. Up to a diametre of 2.755 inches
    • Cast Iron Skillet - got to get that HIGH HEAT for an amazing sear and cast iron is the best pan to get that sear.

    Sous vide recipes in jars:

    • Pickled banana peppers
    • Sous Vide Creme Brulee
    • Egg bites
    • Sous Vide Oreo Cheesecake
    • Sous Vide Lemon Curd
    • Sous Vide Pomegranate Curd Recipe
    How long will cheesecakes in jars keep in the refrigerator?

    I keep my cheesecakes in jars in the refrigerator for up to a week. They never last that long but I found they will be at their optimum for up to a week after placing them in the fridge. 

    Are sous vide cheesecakes in jars shelf stable?

    These cheesecakes in jars are NOT shelf stable. These cheesecakes need to be refrigerated. 

    Can these cheesecakes be frozen?

    Cheesecake does very well in the freezer. Just be sure to wait to add the pretzel garnish until after they thaw. I have found that the pretzels become mushy after being in the freezer

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    Sous Vide Peanut Butter Cheesecake

    Sarah Mock
    Sous Vide peanut butter cheesecake in jars features a pretzel crust and a chocolate ganache with crushed pretzel garnish. This is one of my favorite sous vide cheesecake recipes because peanut butter, pretzels and chocolate just belong in the same jar together! If you are looking for individual portioned desserts this peanut butter cheesecake will wow anyone who indulges in them.
    4.60 from 30 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 1 hr
    Additional Time 1 hr
    Total Time 2 hrs 15 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dessert Recipes, Sous Vide
    Cuisine American
    Servings 6 servings
    Calories 528 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    4 ounce ball jars

    Ingredients
      

    • 8 oz. cream cheese (room temperature)
    • ½ cup sugardomino sugar.
    • ½ cup peanut butter
    • 3 Eggs
    • 1 cup Pretzels
    • 2 T butter
    • ¼ cup creamheavy cream bottle.
    • ½ cup chocolate chips

    Instructions
     

    Make the pretzel crust:

    • Melt the 2 Tablespoons of butter in a microwave safe bowl.
    • Meanwhile crush the pretzels to almost the point of a dust.
    • Combine the melted butter and the pretzels.
    • Add about 1 tablespoon of the pretzel crust to each of the 6 (4 oz.) jars and press into the bottom to form a crust.
    • The remainder of the crust will become topping after the cheese cakes are done.

    How to make peanut butter cheesecake batter:

    • In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
    • Add the peanut butter and beat to combine.
    • Add the eggs, one at a time, allowing each egg to full incorporate before adding the next egg.
    • Scrape down the bowl and give it one more stir.

    How to make sous vide peanut butter cheesecakes in jars:

    • Set your sous vide to 176 F / 80 C.
    • Add the pretzel crust to each jar as instructed above.
    • Pour the peanut butter cheesecake batter into each jar filling to mid way up the threads on the jars. *if you are going to want to close the jars with the chocolate and pretzel garnish only fill to the bottom of the threads.
    • Place a lid and finger tighten a ring onto each jar.
    • Lower into the sous vide bath and set the timer for 60 minutes.
    • Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
    • Store in the refrigerator until ready to serve.

    Easy ganache instructions:

    • In a microwave safe cup/bowl microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent boil over.
    • Add the chocolate chips to the hot cream
    • Whisk until completely melted and incorporated.
    • Tip: for extremely smooth ganache as pictured in these photos, use an immersion blender, food processor or blender to whip the ganache.

    How to finish sous vide peanut butter cheesecakes in jars:

    • Remove the ring and the lid from the jar.
    • Pour the warm chocolate ganache on each cheesecake.
    • Add leftover crushed pretzel crust for garnish.

    Notes

    Are sous vide cheesecakes in jars shelf stable?
    These cheesecakes in jars are NOT shelf stable. These cheesecakes need to be refrigerated. 
    How long will cheesecakes in jars keep in the refrigerator?
    I keep my cheesecakes in jars in the refrigerator for up to a week. They never last that long but I found they will be at their optimum for up to a week after placing them in the fridge.
    Can these cheesecakes be frozen?
    Cheesecake does very well in the freezer. Just be sure to wait to add the pretzel garnish until after they thaw. I have found that the pretzels become mushy after being in the freezer.

    Nutrition

    Serving: 1jarCalories: 528kcalCarbohydrates: 40gProtein: 12gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 16gCholesterol: 153mgSodium: 395mgFiber: 2gSugar: 28g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    Published Feb 14, 2019

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    More The Ultimate Collection of Sous Vide Recipes

    • Sous Vide Filet Mignon
    • Beef Liver And Onions Recipe
    • Best Sous Vide Brisket Recipe (24 Hour Brisket)
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      May 17, 2022 at 2:27 pm

      You can use the 8-ounce jar. That is a BIG portion of cheesecake. (but you will not see me judging!) I would keep the cooking time.

      Sarah

    2. Jean

      May 17, 2022 at 12:03 am

      Looks delicious. I have a case of the 8oz jars? Would you double the recipe? Would you keep or change the cook time?

    3. cathy minner

      August 13, 2021 at 8:55 am

      5 stars
      Made 50 for a shower and they turned out great! I put them in a cooler and cooked them all at once. I loved how when you go to the print version, you can put in how many portions you want to make and it will adjust the ingredients.My go-to cheesecake recipe.

    4. Sarah Mock

      May 17, 2021 at 12:15 pm

      Cindy,
      How much bigger? the small jelly jars? I would cook them for the same amount of time.

    5. Cindy

      May 14, 2021 at 6:24 pm

      My jars are bigger, should I cook them longer?

    6. Sarah

      March 12, 2019 at 9:00 am

      You are welcome George! Be sure to check out the rest of my sous vide recipes and be sure to let me know what you think.

    7. George Martin Jr

      March 12, 2019 at 5:26 am

      5 stars
      I hasn't thought of making cheesecake with my sous vide until this recipe popped up on Pinterest. Thank you for the easy instructions. They turn out ust like you say.

    8. Sarah

      February 14, 2019 at 3:01 pm

      Aren't they PERFECT! Sous vide will do that!

    9. Karly

      February 14, 2019 at 11:54 am

      5 stars
      Oh my, these turned out so perfectly, they may be my new favorite treat, as well as new fave way to use my sous vide, ha ha ha! Yay dessert!

    10. Sarah

      February 14, 2019 at 11:48 am

      so good! you are going to be in love with this recipe!

    11. Noelle

      February 14, 2019 at 11:46 am

      5 stars
      This looks amazing!! Can't wait to try

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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