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Peanut Butter Toffee Cheesecake

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This peanut butter cheesecake is layer after layer of pure decadence and deliciousness. The toffee adds a rich buttery depth of flavor that makes it even better.

Close up of a slice of peanut butter toffee cheesecake with peanut butter topping, condensed milk cheesecake filling, and bits of nutter butters and heath bars on top.

Peanut butter fans, this one is for you!   This cheesecake puts that fabulous peanut butter flavor front and center.  Each layer adds more texture and tasty goodness resulting in a perfect special occasion dessert.

Peanut butter ranks pretty high on my list of favorite foods.  So when my sister requested a Nutter Butter cheesecake for her birthday treat, I was all in.     

She sent me a link to a recipe that had caught her eye knowing full well that I would be incapable of making that exact thing. I like to put my own twist on things.

Lifting piece of peanut butter cheesecake off the serving platter showing creamy filling, soft peanut butter topping, and bits of cookie and candies on top.

For example, I kept the crust being made from peanut butter sandwich cookies and toffee. From there I riffed on the idea, using twists I knew we would love.

We have been spoiled with my Aunt Donna’s perfect (and dang near foolproof) sweetened condensed milk cheesecake for far too long. So I decided to do a peanut butter twist on her chocolate cheesecake for the main cheesecake layer.

The topping is a soft and creamy peanut butter mixture that adds a nice texture to the mix. It gave it that little bit of gooey that I think is part of what makes peanut butter toast so good.

A few extra cookies and toffee bit on top add pizzazz. Really it’s a pretty easy dessert to put together and it has that wow factor.

Ingredients including cream cheese, sweetened condensed milk, peanut butter chips, peanut butter cookies, toffee bits, eggs, vanilla, and melted butter ready to be made into peanut butter cheesecake.

As you can imagine, it is on the rich side so you can feed quite a few people with one cheesecake. Cut small pieces with a clean knife and everyone is sure to be happy and impressed.

This was a huge hit with my extended family.  The birthday girl happily took a tub of leftovers home with her.

Little Dude and I split the piece that was left when we got home later that night. We both savored it, quietly wishing we had just a bit more.

The Crust

The crust comes together really simply. Just make crumbs from about 12 ounces of peanut butter sandwich cookies.

You could use a rolling pin and plastic bag if you would like, but I always make a mess doing it that way. So I break out the food processor to get it done quick.

Peanut butter cookie crumbs, toffee bits, and melted butter pressed into springform pan to form crust for cheesecake.

Then mix the crumbs with melted butter and some toffee bits. You could chop a few bars on your own, but I just got a bag of Heath bits from the baking aisle by the chocolate chips.

The toffee kind of melts into the crust when you bake the cheesecake making for a delightful flavor and texture. The crust was firmer than most graham cracker crumb crusts and I really enjoyed the result.

The filling

This cheesecake filling is super simple to make.  Really the only thing to keep in mind is to get the cream cheese whipped really smooth before you add any other ingredients.

That is easier to accomplish with nicely softened cream cheese and room temperature eggs.  Having everything at room temperature will help when it’s time to add the peanut butter chips as well.

So you might as well save yourself frustration and wait for everything to warm up a bit. You’ll also want to be sure to scrape the beaters and the sides of the bowl a couple of times before you move on.

Once the cream cheese is super smooth, go ahead and add the sweetened condensed milk. This is your last chance to really beat it, once you start adding eggs you don’t want to whip too much air into the mixture.

This recipe never cracks for me and I never use a water bath! The reason most cheesecakes crack is too quick of a temperature change.

So this bakes lower and slower. Once it is mostly set, I turn off the oven but leave the cheesecake inside for another 10-15 minutes.

Baked peanut butter cheesecake in springform pan, ready to be chilled and decorated.

Then I give it a nice long cool on the counter before transferring it to the refrigerator to chill. The slow cool down helps to keep the top nice.

Of course we’re going to cover it with yummy topping anyway, so don’t panic if it does crack. Just proceed to the topping and nobody will be the wiser.

The Topping

It is hard to go wrong with this simple mix of peanut butter, cream and sugar. It is fluffy amd delicious.

I wouldn’t blame you in the least if you saved a little in the bowl to enjoy on its own.  But definitely make sure some makes it on the cheesecake.

I tend to like to add a little cream at a time to lighten the mixture a bit. Though I am almost certain you could just dump all of the ingredients in a bowl and beat it well and be just as good.

The only thing to be careful about is to make sure your cheesecake is chilled before you top it. Then garnish to your hearts’ desire.

lifting first slice out of peanut butter toffee cheesecake

For another fun twist on cheesecake, try chocolate chip cookie cheesecake bars. They only take 4 ingredients and are the perfect combination of two favorite treats.

Slice of peanut butter toffee cheesecake with toffee and cookie crumb crust, rich peanut butter cream cheese filling, and peanut butter whipped cream topping with chunks of peanut butter cookie and chocolate coated toffee bits for garnish, ready to eat.

Peanut Butter Toffee Cheesecake

Servings: 16 Servings
Author: Carlee
This peanut butter cheesecake is layer after layer of pure decadence and deliciousness. The toffee adds a rich buttery depth of flavor that makes it even better.
5 from 14 ratings
Prep Time 15 minutes
Cook Time 1 hour
Additional Time 3 hours
Total Time 4 hours 15 minutes



  • 12 ounces Nutter Butters or similar
  • 1 cup toffee bits
  • 6 Tablespoons butter

Peanut Butter Cheesecake

  • 24 ounces cream cheese softened
  • 14 ounce sweetened condensed milk
  • 4 eggs room temperature
  • 2 teaspoons vanilla extract
  • 10-12 ounce bag peanut butter chips


  • ½ cup creamy peanut butter
  • ½ cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • optional: additional peanut butter cookies and toffee bits for garnish


  • Preheat oven to 300°F and grease a 9-inch springform pan. 
  • Process the peanut butter cookies into fine crumbs.
    12 ounces Nutter Butters
  • Put the cookie crumbs and toffee bits into the prepared springform pan. Melt butter and pour over the crumbs. Stir to combine, then push the mixture onto the bottom and sides of the pan to form a crust.
    1 cup toffee bits, 6 Tablespoons butter
  • In a mixing bowl or stand mixer, beat the cream cheese until it is completely smooth. Be sure the scrape the beaters and the side of the bowl a couple of times along the way.
    24 ounces cream cheese
  • Add the sweetened condensed milk and mix until completely incorporated.
    14 ounce sweetened condensed milk
  • Add the eggs one at a time, mixing on low until incorporated. Stir in the vanilla. Keep the mixer on low as you don't want to add too much air at this point.
    4 eggs, 2 teaspoons vanilla extract
  • Carefully melt the peanut butter chips, being sure not to scorch them. As soon as you can stir them smooth, drizzle into the cream cheese mixture, stirring to combine.
    10-12 ounce bag peanut butter chips
  • Pour the cheesecake mixture into the prepared crust, bump the pan on the counter a couple of times to release any air bubbles.
  • Bake until the edges are set but the center has a very slight wobble, about 1 hour – 1 hour and 10 minutes.
  • Cool slowly by cracking the oven door for 15 minutes.
  • Cool an additional hour on the counter before refrigerating until chilled through. 
  • For the topping, beat the peanut butter with a couple of Tablespoons of the cream until it’s incorporated. Then mix in the remaining cream, powdered sugar and vanilla beating until it is fluffy.
    ½ cup creamy peanut butter, ½ cup heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract
  • Spread over chilled cheesecake and garnish as desired.
  • Store cheesecake in the refrigerator until ready to serve. 


Both the Heath bits with the chocolate and without the chocolate work in this recipe. We have done both and enjoyed it both ways. 



Serving: 1ServingCalories: 492kcalCarbohydrates: 53gProtein: 11gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 16gCholesterol: 88mgSodium: 260mgFiber: 2gSugar: 40g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 14 votes (14 ratings without comment)
Recipe Rating


Wednesday 17th of April 2024

Oh your cheesecake is absolutely stunning! What a beautiful dessert and as a PB lover it is on my list of things to make!


Wednesday 17th of April 2024

I hope you love it!


Thursday 5th of November 2020

Now this is my kind of cheesecake! Peanut butter and toffee in a cheesecake. This sounds a bit to die for.


Sunday 8th of November 2020

It is sinful, but totally worth it! Thanks, Amy!


Friday 5th of June 2020

Carlee is the perfect big sister to her 5 younger siblings. She isn’t only there to spoil them with sweet treats either. She’s there for them whenever big sisterly love and wisdom is needed. We’re all so lucky to have her!!!


Sunday 7th of June 2020

Now you're making me blush!

Family Around the Table

Friday 5th of June 2020

I'm a huge peanut butter fan too! What a lucky sister to have you make this for her birthday! It looks delicious.


Sunday 7th of June 2020

If we lived closer, I would totally make your birthday treat too!