Attention Peanut Butter Lovers!!! This one’s for you! My Nutter Butter Peanut Butter Cheesecake is the smooth peanut butter deliciousness you dream about!
This Nutter Butter Peanut Butter Cheesecake is proof that even mistakes can turn out absolutely delicious and beautiful. Yup, you read that right. This recipe came about totally by mistake. I was actually making something else and wasn’t paying close attention to the recipe causing some ingredient mistakes. Not wanting to waste ingredients and throw out my mistake I got creative and this was the result. How pretty is this baked peanut butter cheesecake!?! It is a creamy melt in your mouth peanut butter cheesecake with a nutter butter crust, drizzled with peanut butter ganache and topped with nutter butter halves! You’ve got to try it!!!
Preheat your oven and prepare the crust. If you are using a dark non-stick springform pan like mine above you will preheat to 300 degrees. If you are using a silver shiny springform pan preheat your oven to 325 degrees. I pressed my nutter butter crust into a 9 inch springform pan.
Follow the instructions below to make the peanut butter cheesecake filling and spread it evenly over the crust. Bake in your preheated oven. After baking let it cool for a couple hours on a cooling rack then chill it in the fridge for several hours or overnight. You can either drizzle the entire cheesecake with the peanut butter ganache or you can drizzle each individual slice.
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Attention Peanut Butter Lovers!!! This one’s for you! My Nutter Butter Peanut Butter Cheesecake is the smooth peanut butter deliciousness you dream about!
Ingredients
Crust:
- 16 Nutter Butters
- 4 Tbs. Butter
Peanut Butter Cheesecake Filling:
- 2 (8 oz) packages Cream Cheese, room temp.
- 1 Cup Sour Cream
- 1 Cup Creamy Peanut Butter
- 1 Cup Sugar
- 1/4 Cup Flour
- 2 Eggs
Peanut Butter Ganache:
- 1/2 Cup Heavy Cream
- 3/4 Cup Peanut Butter Chips
Extra Nutter Butters for garnish
Instructions
- Preheat your oven to 300 degrees if you are using a dark non-stick springform pan, 325 degrees if using a silver springform pan.
- Crush the 16 nutter butters in gallon ziploc bag with a rolling pin. Melt the 4 Tbs butter and mix into the crumbs. Press the crust into a 9 inch springform pan. Set aside
- In a mixing bowl, beat the cream cheese, sour cream and peanut butter until completely smooth. Scrape down the sides of the bowl while mixing to make sure it’s completely smooth.
- Beat in the sugar and flour.
- Beat in the eggs just until combined.
- Spread over the nutter butter crust.
- Bake for 50 minutes.
- Cool on a wire rack for 2 hours and then put the cheesecake in the fridge for several hours or overnight.
- Once well chilled remove the outside rim of the springform pan and slice cheesecake into 12-16 slices.
- Heat the peanut butter chips and heavy cream in the microwave until melted and you can stir it up well. Drizzle over the cheesecake slices.
- You can garnish each slice with additional nutter butters if desired.
Keywords: Peanut butter cheesecake, cheesecake
Have you tried this recipe? If so, leave me a rating above and a comment below!
Other recipes I know you’ll love!
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This looks SO GOOD! I love Nutter Butters and I love cheesecake! Great combination!
Thank You!