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!!!
How to make this amazing peanut butter cheesecake:
- 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.
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 a 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!
Have you tried this recipe? If so, leave me a rating and a comment below!
Don't forget to subscribe to get my newest recipes sent right to your email!
You can also follow me on Facebook, Pinterest and Instagram!
Print
Nutter Butter Peanut Butter Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes (not including cooling and chilling time)
- Yield: One 9 Inch Cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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
- 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, 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
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
