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.
Did I just hear you yeehaw?!
Admittedly, there are a lot of ingredients to lasso, but that doesn’t mean its difficult. The amount of skill and effort required is almost the same as any other cheesecake. For the crust, instead of crushing graham crackers, you’re smashing pretzels. Then melted butter, some flour, and oats get mixed in to make it cookie-like. It’s amazing. The filling is our standard plain cheesecake with peanut butter — lots of PB. I told you it was easy.
However, even after the cheesecake has baked and cooled, you’re not done. It still needs the toasted coconut, chopped pecans, caramel drizzle and pretzels to make it truly cowboy. (We’re not sure where the “cowboy” dessert trend started, but coconut, pecans and oats seem necessary.) Luckily the over-the-top finale is the easiest/best part.