Peanut Butter Cheesecake Pretzel Dip Recipes

Steps:

• Beat 8 ounces softened cream cheese with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup each sour cream and confectioners' sugar until incorporated. Beat in 1/2 cup creamy peanut butter and 1/2 teaspoon vanilla. Serve with pretzel rods.

Steps:

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Steps:

• COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving.
• SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels.

Steps:

• Start the ghosts: Line a baking sheet with parchment and make room for it in your freezer. Peel the bananas and cut in half crosswise, then lengthwise for 8 pieces total. Insert 1 stick in the short, flat side of each; arrange on the prepared baking sheet and freeze until solid, about 2 hours.
• Meanwhile, make the dip: Combine the cream cheese and brown sugar in a food processor; process until light and very smooth, 1 to 2 minutes. Scrape down the sides then add the peanut butter, yogurt and vanilla. Process, scraping down the sides halfway through, until very light and smooth, 1 to 2 minutes more. Transfer to a serving bowl.
• Combine the semisweet chocolate chips and coconut oil in a small microwave-safe bowl and microwave at 50-percent power in 15 second increments, stirring in between, until melted, about 60 seconds total. Transfer to a resealable sandwich bag, twist to close like a pastry bag and snip a small corner. Pipe concentric circles on the surface of the dip. Drag a toothpick through the circles, starting from the center and working your way out, to create a spider web design. Add a few candy spiders, if desired.
• Finish the ghosts: Once the bananas are frozen, combine the white chocolate chips and 2 teaspoons coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) and melt, stirring until very smooth, 2 to 3 minutes. Hold a frozen banana over the bowl and spoon white chocolate over the top, letting the excess drip back into the bowl. Return to the parchment-lined baking sheet and press in 3 chocolate chips, flat-sides up, to make 2 eyes and a mouth. Repeat with the remaining bananas and chocolate chips. Return to the freezer until the white chocolate is hardened, at least 15 minutes, up to 4 hours.