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Home » Recipes » Dessert Recipes

Nutter Butter Peanut Butter Cheesecake

Updated: Sep 27, 2023 by Mindee · This post may contain affiliate links · 13 Comments

Attention Peanut Butter Lovers!!! This one's for you! My Nutter Butter Peanut Butter Cheesecake is the smooth peanut butter deliciousness you dream about!

Slice of peanut butter cheesecake

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!!!

Jump to:
  • How to make this amazing peanut butter cheesecake:
  • More cheesecake recipes!
  • Nutter Butter Peanut Butter Cheesecake Recipe

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.
Related Recipe:  Cheesecake Swirled Chocolate Cake
Steps to make this cheesecake

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!

Have you tried this recipe?  If so, leave me a rating and a comment below!

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Peanut butter cheesecake slice

Nutter Butter Peanut Butter Cheesecake Recipe

Mindee
Attention Peanut Butter Lovers!!! This one's for you! My Nutter Butter Peanut Butter Cheesecake is the smooth peanut butter deliciousness you dream about!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 5 servings
Calories 1226 kcal

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
Related Recipe:  Maple Pecan Oatmeal Cookies

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.

Nutrition

Calories: 1226kcalCarbohydrates: 104gProtein: 23gFat: 84gSaturated Fat: 36gPolyunsaturated Fat: 11gMonounsaturated Fat: 29gTrans Fat: 0.03gCholesterol: 146mgSodium: 774mgPotassium: 498mgFiber: 3gSugar: 69gVitamin A: 1856IUVitamin C: 1mgCalcium: 211mgIron: 2mg
Keyword cheesecake, Peanut butter cheesecake
Tried this recipe?Let us know how it was!

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Comments

  1. Sigrid

    June 25, 2020 at 5:31 pm

    I made this but instead of the drizzle I made a chocolate ganache. But that crust?! So crazy good.

    Reply
  2. Amber

    March 04, 2020 at 6:39 am

    I am planning to bake this for my husband's birthday. You don't bake it in a pan of water?

    Reply
    • mindeescookingobsession

      March 04, 2020 at 7:22 am

      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.

      Reply
  3. Bronwyn

    February 26, 2020 at 11:00 pm

    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!)

    Reply
  4. Tiffany H.

    February 14, 2020 at 6:12 pm

    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!

    Reply
    • mindeescookingobsession

      February 17, 2020 at 9:05 am

      Awesome! You can put your pic on Instagram and tag me!

      Reply
  5. Brian

    September 27, 2019 at 1:38 pm

    Damn you woman, I'm trying to lose weight! Delish

    Reply
  6. Lindsey

    April 19, 2019 at 10:53 am

    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.

    Reply
    • mindeescookingobsession

      April 19, 2019 at 12:31 pm

      Ooooo!!! It will be just like a giant peanut butter cup! I'd be tempted to eat it too!

      Reply
  7. Megan

    April 08, 2019 at 9:13 am

    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!! 🙂

    Reply
    • mindeescookingobsession

      April 08, 2019 at 11:23 am

      Sorry, I am just barely seeing this! Yes leave the peanut butter centers in.

      Reply
  8. Kelly | Foodtasia

    July 17, 2018 at 1:10 am

    This looks SO GOOD! I love Nutter Butters and I love cheesecake! Great combination!

    Reply
    • mindeescookingobsession

      July 17, 2018 at 8:42 am

      Thank You!

      Reply

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