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.
optional: additional peanut butter cookies and toffee bits for garnish
Instructions
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.
Add the sweetened condensed milk and mix until completely incorporated.
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.
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, 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.
Spread over chilled cheesecake and garnish as desired.
Store cheesecake in the refrigerator until ready to serve.
Notes
Both the Heath bits with the chocolate and without the chocolate work in this recipe. We have done both and enjoyed it both ways.