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–+ servings
Sous Vide Peanut Butter Cheesecake
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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Prep Time15 minutes
Cook Time1 hour
other time1 hour
Prep Time2 hours 15 minutes
servings6 servings

Ingredients

  • 8 Ounces Cream Cheese room temperature
  • ½ Cup Sugar
  • ½ Cup peanut butter
  • 3 Egg
  • 1 Cup Pretzels
  • 2 T Butter
  • ¼ Cup Heavy Cream
  • ½ Cup chocolate chips

Instructions

Make the pretzel crust:

  1. Melt the 2 Tablespoons of butter in a microwave safe bowl.
  2. Meanwhile crush the pretzels to almost the point of a dust.
  3. Combine the melted butter and the pretzels.
  4. 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.
  5. The remainder of the crust will become topping after the cheese cakes are done.

How to make peanut butter cheesecake batter:

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

How to make sous vide peanut butter cheesecakes in jars:

  1. Set your sous vide to 176 F / 80 C.
  2. Add the pretzel crust to each jar as instructed above.
  3. 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.
  4. Place a lid and finger tighten a ring onto each jar.
  5. Lower into the sous vide bath and set the timer for 60 minutes.
  6. Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
  7. Store in the refrigerator until ready to serve.

Easy ganache instructions:

  1. 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.
  2. Add the chocolate chips to the hot cream
  3. Whisk until completely melted and incorporated.
  4. 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:

  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.

Nutrition

Serving: 1jar | Calories: 528kcal | Carbohydrates: 40g | Protein: 12g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Cholesterol: 153mg | Sodium: 395mg | Fiber: 2g | Sugar: 28g

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.
CourseDessert Recipes, Sous Vide
CuisineAmerican
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