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Close up of peanut butter cheesecake with a bite missing.

Peanut Butter Cheesecake

Stephanie Rutherford
This peanut butter cheesecake has a Nutter Butter crust with a creamy baked cheesecake. It is topped with chocolate ganache and extra Nutter Butters.
5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr 10 mins
Chilling Time 6 hrs
Total Time 7 hrs 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 446 kcal

Ingredients
 
 

Nutter Butter Crust

  • 22 Nutter Butters regular sized cookies, fine crumb
  • ½ cup Unsalted butter melted

Peanut Butter Cheesecake

  • 24 oz Cream cheese room temperature
  • ¾ cup White granulated sugar
  • 1 cup Peanut butter creamy
  • ½ cup Sour cream room temperature
  • ¼ cup Heavy cream room temperature
  • 1 teaspoon Pure vanilla extract
  • 3 Large eggs room temperature

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ½ cup Heavy cream
  • Nutter Butter pieces for decoration

Instructions
 

Nutter Butter Crust

  • Preheat oven to 325°F. Spray a 9 inch springform pan with baking non-stick spray. Line the bottom with a parchment circle. Spray again.
  • Place cookies into a food processor/blender. Pulse until fine crumbs. Combine crumbs with melted butter. Mix with a fork. Pour crumbs into pan. Use hand to press down the crust ½ way up the sides. Use the back of a measuring cup to compact the crust.
  • Bake for 10 minutes.

Peanut Butter Cheesecake

  • Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl and add in the sugar and beat on high for 30 seconds. Add in the peanut butter and beat on high for 30 seconds. Scrape the bowl. Mix until the peanut butter is completely combined.
  • Add in sour cream, heavy cream, and vanilla. Mix on medium until combined. Add in the eggs one at a time. Mix on low until just combined. After you add the last egg, scrape the bowl.
  • Pour cheesecake batter into the pan. Prepare water bath.
  • Two ways to do a water bath. Both require boiling/steaming water and a large roasting pan.
    1. Place spring form pan inside a 10 inch cake pan. Place cake pan into roasting pan and pour halfway up with hot water. I prefer this so no water gets into the pan.
    2. Wrap springform pan with foil twice. Wrap tightly. Place pan into roasting pan. Fill halfway with hot water.
  • Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
  • Turn off the oven, and prop open the oven door. Let the cheesecake slightly cool for 30 minutes to prevent cracks. Transfer to a cooling rack. Allow to cool completely. Cover and chill in the fridge for 6 hours or overnight.

Chocolate Ganache

  • Pour chocolate chips into a small bowl. Heat the heavy cream into a sauce pan on medium-low heat. Heat until hot and steaming. Pour hot cream over the chocolate chips. Let sit for 1 minute and 30 seconds.
  • Mix until chocolate is combined. If any chocolate chip chunks remain heat in the microwave in 10 seconds intervals until melted.
  • Take the pan off the cheesecake and remove the parchment circle. Pour the chocolate ganache over the cheesecake. For drips down the side, use an offset spatula to push the chocolate over the edge. Top with Nutter Butter pieces. Keep cold.

Nutrition

Calories: 446kcalCarbohydrates: 21gProtein: 8gFat: 38gSaturated Fat: 19gTrans Fat: 1gCholesterol: 82mgSodium: 223mgPotassium: 248mgFiber: 2gSugar: 17gVitamin A: 963IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Keyword baked, chocolate ganache, creamy, Nutter Butter crust, peanut butter cheesecake
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