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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
Cook Time 1 hour 39 minutes
Total Time 2 hours 10 minutes
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