Nutter Butter Peanut Butter Cheesecake Recipe

4.75 from 4 votes

Nutter Butter Peanut Butter Cheesecake Recipe

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

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cheesecake, Peanut butter cheesecake

Servings: servings

Calories: 1226kcal

Author: Mindee

Cost: 15

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.

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