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!!!
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How to make this amazing peanut butter cheesecake:
- Preheat your oven to 300 degrees if you are using a dark non-stick springform pan and 325 degrees if using a silver springform pan.
- Crush the 16-nutter butter in a 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 butter if desired.
More cheesecake recipes!
Cheesecake is such a great dessert because you can customize it in so many ways! My favorite cheesecake of all time is Almond Praline Cheesecake. Smooth, creamy, and topped with an almond praline sauce that, quite frankly, I could eat alone with a spoon.
If you are looking for a recipe for cheesecake bites, then you need to try my Raspberry Swirl Cheesecake Bites or my Chocolate Truffle Cheesecake Bites. And then sometimes you want cheesecake, but you don't want to put in a lot of effort. That's where my Chocolate Crumble Cheesecake Bars come in. Quick and easy with the cheesecake deliciousness you love!
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Nutter Butter Peanut Butter Cheesecake Recipe
Ingredients
Crust:
- 16 Nutter Butters
- 4 Tbs. Butter
Peanut Butter Cheesecake Filling:
- 16 oz Cream Cheese 2 (8 oz packages) , room temp.
- 1 Cup Sour Cream
- 1 Cup Creamy Peanut Butter
- 1 Cup Sugar
- ¼ Cup Flour
- 2 Eggs
Peanut Butter Ganache:
- ½ Cup Heavy Cream
- ¾ 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 and 325 degrees if using a silver springform pan.
- Crush the 16-nutter butter in a 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 butter if desired.
Sigrid
I made this but instead of the drizzle I made a chocolate ganache. But that crust?! So crazy good.
Amber
I am planning to bake this for my husband's birthday. You don't bake it in a pan of water?
mindeescookingobsession
Nope,I think I've only baked a cheesecake in a pan of water a couple times in my entire life. I find there is absolutely no benefit in doing so. Baking a cheesecake in a pan of water was more of a fad that people mistake for a rule of thumb.
Bronwyn
The high amount of sour cream flavor overpowered the peanut butter flavor. Otherwise it was really good, next time I’ll use less sour cream and add some vanilla to cut the tartness. 🙂 thank you! (I mixed in chopped up peanut butter cups too!)
Tiffany H.
This was an easy great recipe. I made it for Valentine's Day for people at my work and it was gone in 30min. I also topped with chopped: nutter butter cookies, Reece's, and heath bars... I drizzled the peanut ganache and melted milk chocolate on top... People absolutely loved it! I took a picture but can't figure out how to post it. It turned out looking amazing!
mindeescookingobsession
Awesome! You can put your pic on Instagram and tag me!
Brian
Damn you woman, I'm trying to lose weight! Delish
Lindsey
I just made this but used a chocolate ganache and it looks delicious! I want to eat it but I’m giving it as a gift haha.
mindeescookingobsession
Ooooo!!! It will be just like a giant peanut butter cup! I'd be tempted to eat it too!
Megan
Do I leave the peanut butter that’s in the middle of the nutter butters that I’m using to make the crust? Or do I scrape it off before I crush them up? Sorry if it’s a weird question lol. I’m making this in about ten minutes... hope to hear from you soon! Thanks!! 🙂
mindeescookingobsession
Sorry, I am just barely seeing this! Yes leave the peanut butter centers in.
Kelly | Foodtasia
This looks SO GOOD! I love Nutter Butters and I love cheesecake! Great combination!
mindeescookingobsession
Thank You!