Ultra Creamy Nutter Butter Peanut Butter Cheesecake

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If you’re searching for the ultimate peanut butter dessert, this Nutter Butter Cheesecake delivers pure indulgence in every bite. With a crunchy cookie-toffee crust, a rich peanut butter cheesecake filling, and a creamy, decorative topping, this baked cheesecake is smooth, decadent, and guaranteed to impress. It’s the perfect dessert for holidays, birthdays, or anytime you want to spoil the peanut butter lover in your life.

Ingredients

For the Crust

• Cooking spray
• 18 Nutter Butter cookies
• 2 Heath bars (about 2.8 oz total)
• 6 tablespoons unsalted butter, melted
• Pinch of kosher salt

For the Cheesecake Filling

• 3 (8-ounce) blocks cream cheese, softened
• ¾ cup creamy peanut butter
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ¼ cup sour cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt

For the Topping

• 1 cup sour cream
• 2 tablespoons granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ cup creamy peanut butter
• 2 tablespoons heavy cream
• 8 mini Nutter Butter cookies (or crushed cookies)
• 2 Heath bars, finely chopped

Instructions

1. Preheat the oven to 325°F (165°C). Lightly grease an 8- or 9-inch springform pan with cooking spray.
2. Prepare the crust: Crush the Nutter Butter cookies into fine crumbs using a food processor or sealed bag with a rolling pin.
3. Crush the Heath bars into small pieces and mix them with the cookie crumbs, melted butter, and salt.
4. Press the mixture firmly into the bottom of the pan and about one-third up the sides.
5. Make the filling: Beat the cream cheese until smooth. Add peanut butter and sugar, mixing until creamy.
6. Add eggs one at a time, mixing just until combined. Blend in sour cream, vanilla, and salt.
7. Pour the filling over the crust. Wrap the pan bottom in foil and place it in a larger roasting pan. Add hot water halfway up the sides.
8. Bake for 1 hour 30 minutes, until the center slightly jiggles.
9. Sour cream layer: Mix sour cream, sugar, and vanilla. Spread evenly over the cheesecake and bake for 10 more minutes.
10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Chill for at least 5 hours or overnight.
11. Mix peanut butter and heavy cream until smooth. Pipe over the chilled cheesecake and garnish with cookies and toffee pieces.

Pro Tips

• Use room-temperature ingredients for the smoothest cheesecake texture
• Avoid overmixing to prevent cracks
• A water bath helps create a creamy, professional finish
• Chill overnight for the cleanest slices

Why You’ll Love This Recipe

• Rich peanut butter flavor in every layer
• Crunchy cookie and toffee crust
• Smooth, bakery-style texture
• Perfect make-ahead dessert for special occasions

Substitutions & Variations

• Swap Heath bars for chocolate chips or chopped peanut butter cups
• Use chocolate sandwich cookies instead of Nutter Butters
• Try crunchy peanut butter for added texture
• Drizzle with chocolate ganache for extra indulgence

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Prepare up to 2 days in advance
• Storage: Refrigerate covered for up to 5 days
• Freezing: Freeze slices wrapped tightly for up to 2 months
• Reheating: Serve chilled; no reheating needed

Serving Ideas

• Serve with whipped cream or chocolate drizzle
• Pair with hot coffee or cold milk
• Add fresh strawberries for contrast

Nutrition (Per Serving Estimate)

• Calories: ~520
• Protein: 9g
• Carbohydrates: 38g
• Fat: 36g
• Sugar: 26g

(Values are estimates and may vary.)

Frequently Asked Questions

Can I make this without a water bath?

Yes, but a water bath helps prevent cracks and ensures even baking.

How long should cheesecake chill?

At least 5 hours, but overnight chilling gives best results.

Can I use natural peanut butter?

Creamy, no-stir peanut butter works best for texture.

This Nutter Butter Peanut Butter Cheesecake is the ultimate dessert for anyone who loves bold peanut butter flavor and creamy cheesecake. With its crunchy crust, smooth filling, and show-stopping topping, it’s a guaranteed crowd-pleaser for any celebration.

Creamy Nutter Butter Peanut Butter Cheesecake Recipe

Rich peanut butter cheesecake with Nutter Butter crust and toffee topping. Creamy, decadent, and perfect for special occasions.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 39 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 520 kcal

Ingredients

  

For the Crust

• Cooking spray
• 18 Nutter Butter cookies
• 2 Heath bars (about 2.8 oz total)
• 6 tbsp unsalted butter, melted
• Pinch of kosher salt

For the Cheesecake Filling

• 3 (8-ounce) blocks cream cheese, softened
• ¾ cup creamy peanut butter
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ¼ cup sour cream
• 1 tsp pure vanilla extract
• ½ tsp kosher salt

For the Topping

• 1 cup sour cream
• 2 tbsp granulated sugar
• ½ tsp pure vanilla extract
• ¼ cup creamy peanut butter
• 2 tbsp heavy cream
• 8 mini Nutter Butter cookies (or crushed cookies)
• 2 Heath bars, finely chopped

Instructions

 

• Preheat the oven to 325°F (165°C). Lightly grease an 8- or 9-inch springform pan with cooking spray.
• Prepare the crust: Crush the Nutter Butter cookies into fine crumbs using a food processor or sealed bag with a rolling pin.
• Crush the Heath bars into small pieces and mix them with the cookie crumbs, melted butter, and salt.
• Press the mixture firmly into the bottom of the pan and about one-third up the sides.
• Make the filling: Beat the cream cheese until smooth. Add peanut butter and sugar, mixing until creamy.
• Add eggs one at a time, mixing just until combined. Blend in sour cream, vanilla, and salt.
• Pour the filling over the crust. Wrap the pan bottom in foil and place it in a larger roasting pan. Add hot water halfway up the sides.
• Bake for 1 hour 30 minutes, until the center slightly jiggles.
• Sour cream layer: Mix sour cream, sugar, and vanilla. Spread evenly over the cheesecake and bake for 10 more minutes.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Chill for at least 5 hours or overnight.
• Mix peanut butter and heavy cream until smooth. Pipe over the chilled cheesecake and garnish with cookies and toffee pieces.

Notes

• Always chill fully before slicing
• Clean your knife between cuts for neat slices
• Customize toppings to match holidays or events

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