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.
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.
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.
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.
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.
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.
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 yimmy topping anyway, so don’t panic if it does crack. Just proceed to the topping a
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.
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.
- 12 ounces Nutter Butters (or similar)
- 1 cup toffee bits (I used the kind with chocolate on them)
- 6 Tablespoons butter
Peanut Butter Cheesecake
- 24 ounces cream cheese, softened
- 14 ounce can sweetened condensed milk
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 10-12 ounce bag peanut butter chips
- 1/2 cup peanut butter
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 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.
- 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.
- 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.
- Beat in the sweetened condensed milk until completely incorporated.
- Add the eggs and vanilla, mixing until just incorporated. You don't want to add too much air at this point.
- 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.
- Pour the cheesecake mixture into the prepared crust and bake until just set, about 1 hour - 1 hour and 10 minutes.
- When the center is just barely set, turn off the oven and crack the door allowing the cheesecake to cool slowly.
- 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.
- Spread over chilled cheesecake and garnish as desired.
- Store cheesecake in the refrigerator until ready to serve.
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Amount Per Serving: Calories: 492Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 88mgSodium: 260mgCarbohydrates: 53gFiber: 2gSugar: 40gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.