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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

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.
Prep Time15 minutes
Cook Time1 hour
Additional Time3 hours
Total Time4 hours 15 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

Crust

  • 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

Topping

  • 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

Instructions

  • Preheat oven to 300°F and grease a 9-inch springform pan. 
  • Process the 12 ounces Nutter Butters into fine crumbs.
  • Put the cookie crumbs and 1 cup toffee bits into the prepared springform pan. Melt 6 Tablespoons 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 24 ounces 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 14 ounce sweetened condensed milk and mix until completely incorporated.
  • Add the 4 eggs one at a time, mixing on low until incorporated. Stir in the 2 teaspoons vanilla extract. Keep the mixer on low as you don't want to add too much air at this point.
  • Carefully melt the 10-12 ounce bag 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 ½ cup creamy peanut butter with a couple of Tablespoons of the cream until it's incorporated. Then mix in the remaining ½ cup heavy whipping cream, ½ cup powdered sugar and 1 teaspoon vanilla extract 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. 

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 46g | Protein: 10g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 347mg | Potassium: 226mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 1108IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 0.4mg
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