This Peanut Butter Cheesecake recipe made with Nutter Butter crust is the most delicious, velvety, dessert of your dreams. If you’re a peanut butter and cheesecake lover, you must try this easy, yet rich dessert.
WHY WE LOVE THIS RECIPE
Who doesn’t love peanut butter or cheesecake? This amazing recipe combines a crunchy, thick, sweet nutter butter cookie crust is baked beneath a rich, creamy, smooth peanut butter cheesecake. Our favorite things about this cheesecake are
- It’s easy to make crust using Nutter Butter Cookies
- Silky smooth and creamy texture
- Has just the right amount of buttery crunch
- Nutter Butter cookie crumbs
- melted butter
- cream cheese
- heavy cream
- softened creamy peanut butter
- sour cream
- lime juice
Before you begin, preheat the oven to 350 F. Line the bottom and sides of a 9” springform pan with parchment paper. Spray with baking spray.
The batter for this recipe is so simple, you’ll make it time and time again.
Follow these expert tips for a fail-proof peanut butter cheesecake every time!
- Allow crust to cool slightly before adding the cheesecake batter on top to prevent cooking too early
- Scrape the sides of the bowl down and beat the cream cheese and sugar well at the beginning of the instructions.
- Be sure to let the cheesecake rest in the oven for the hour after baking to allow it to finish setting.
- Don’t skip chilling the cheesecake. It is imperative and helps to finish setting it.
- Nutter butter crumbs – Graham cracker crumbs may be used instead for a more traditional crust. If the swap is made, increase the amount of melted butter used to 1 cup.
- Sour cream – Plain or Greek yogurt can be used instead.
- Cornstarch – All purpose flour may be substituted in place of the cornstarch, simply increase the amount used to 2 Tbs.
How do I keep cheesecake from cracking?
- Over-mixing will add excessive air which can cause the cheesecake to crack when baking.
- The water bath (with broiler rack) is necessary to prevent the cheesecake from cracking.
How to store leftover cheesecake
This peanut butter cheesecake may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Serve this velvety Nutter Butter cheesecake with a tall glass of milk, fresh fruit, or a drizzle of chocolate. Whipped topping or chocolate whipped cream is the perfect addition to this cheesecake.
I’ve even added chocolate cookie or brownie crumbs as garnish!
Nutter Butter Cheesecake
- 4 cup Nutter Butter cookie crumbs
- ¾ cup melted butter
- Preheat the oven to 350 F. Line the bottom and sides of a 9” springform pan with parchment paper. Spray with baking spray.
- To make the crust, mix the nutter butter crumbs and melted butter together in a medium sized bowl and stir together until the mixture resembles wet sand. Place the crust mixture into the springform pan. Press into an even layer in the bottom of the pan. Place the pan into the oven to bake for 20 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you finish making the cheesecake batter. Increase the oven heat to 400 F.
- To make the cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and creamy. Use a rubber spatula to scrape the sides of the bowl down. Add the heavy cream, peanut butter, sour cream, lime juice, vanilla and salt to the bowl. Beat together for about 30 seconds. Add in the eggs and beat together for 15 seconds. Lastly, add in the cornstarch and mix just until incorporated.
- Pour the cheesecake batter into the springform pan on top of the crust. Smooth out. Wrap the bottom and sides of the pan with tin foil to prevent any water from seeping in. Place the pan into a larger baking pan or broiler pan. Fill the broiler pan with 1” of warm water to create a water bath. Place the pans into the oven to bake at 400 F for 15 minutes. Lower the oven heat to 250 F and bake for 1 hour 10 minutes. Once baked, turn the oven off and leave the cheesecake inside, with the door closed, to rest for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Remove the pans from the oven. Unwrap the tin foil from around the springform pan and place the pan onto a cooling rack to cool completely.
- Once cooled, cover and place the pan into the fridge to chill for at least 8 hours. Once chilled, uncover. Release the springform and remove the sides from the cheesecake. Slice and serve.
More cheesecake recipes…
Triple Berry Cheesecake
Instant Pot Oreo Cheesecake
Pumpkin Cheesecake Bars