This monster cookie cheesecake is a rich, ultra-creamy peanut butter dessert with a buttery Nutter Butter cookie crust, a smooth baked cheesecake filling, and a glossy chocolate ganache topped with colorful mini chocolate candies. Every bite is indulgent, balanced, and perfect for special occasions or when you want an unforgettable dessert.
Why You’ll Love This Recipe
If you love peanut butter desserts, this cheesecake delivers everything you want in one slice. The cookie crust adds a nostalgic crunch, the filling is dense yet silky, and the chocolate ganache brings a luxurious finish. It’s baked gently in a water bath, which helps create a smooth, crack-free cheesecake that looks as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Nutter Butter crust
20 Nutter Butter cookies, wafers and filling
5 tablespoons unsalted butter, melted
For the peanut butter cheesecake filling
20 oz full-fat cream cheese, brick-style, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup sour cream, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
For the chocolate ganache topping
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
For decoration
1/2 cup mini chocolate candy pieces
Directions
Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil and set aside.
Place the Nutter Butter cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand. Press the crust evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Add the peanut butter and mix until fully incorporated.
Add the granulated sugar and brown sugar and beat until smooth. Mix in the sour cream, vanilla extract, and salt until just combined.
Add the eggs one at a time, mixing on low speed after each addition. Do not overmix; stop as soon as the batter is smooth.
Pour the cheesecake batter over the cooled crust and smooth the top. Place the springform pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Bake for 70 to 80 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
To make the ganache, heat the heavy cream until just beginning to steam. Pour it over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth and glossy.
Pour the ganache over the chilled cheesecake and gently spread to the edges. Sprinkle the mini chocolate candy pieces on top. Refrigerate for 30 minutes before slicing.
Servings and timing
Servings: 12 slices
Preparation time: 30 minutes
Baking time: 70–80 minutes
Cooling and chilling time: 7 hours
Total time: approximately 9 hours
Variations
For extra crunch, fold 1/2 cup chopped chocolate sandwich cookies into the cheesecake batter before baking.
For a lighter peanut butter flavor, reduce the peanut butter to 3/4 cup and add 1/4 cup heavy cream to the batter.
For a no-ganache version, skip the chocolate topping and decorate with whipped cream and candy pieces instead.
For a mini version, bake the cheesecake in lined muffin tins for individual servings and reduce the bake time to about 25 minutes.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months.
Thaw frozen slices overnight in the refrigerator. Cheesecake is best served chilled and does not require reheating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making a day in advance since chilling overnight improves the texture and flavor.
Do I have to use a water bath?
A water bath is highly recommended to prevent cracks and ensure a creamy, evenly baked cheesecake.
Can I use crunchy peanut butter?
Creamy peanut butter is best for a smooth texture, but crunchy peanut butter can be used if you prefer added texture.
What if I don’t have a food processor?
You can place the cookies in a sealed bag and crush them with a rolling pin until fine.
How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when gently shaken.
Can I substitute the sour cream?
Yes, full-fat plain yogurt can be used in the same amount as sour cream.
Why did my cheesecake crack?
Cracks usually come from overmixing, overbaking, or cooling too quickly. The ganache also helps hide minor cracks.
Can I use milk chocolate for the ganache?
Yes, but the ganache will be sweeter. Semi-sweet chocolate provides better balance.
How long should I chill before slicing?
At least 6 hours, but overnight chilling is best for clean slices.
Can I make this recipe gluten-free?
You can substitute the crust with a gluten-free peanut butter cookie alternative if needed.
Conclusion
Monster cookie cheesecake is the ultimate dessert for peanut butter and chocolate lovers. With its buttery cookie crust, creamy filling, and smooth ganache topping, it’s a show-stopping treat that tastes just as impressive as it looks. Perfect for celebrations or indulgent weekends, this cheesecake is sure to become a favorite.
A rich and indulgent peanut butter cheesecake with a Nutter Butter crust, creamy filling, and glossy chocolate ganache, topped with colorful mini chocolate candies.
Ingredients
20 Nutter Butter cookies (wafers and filling)
5 tablespoons unsalted butter, melted
20 oz full-fat cream cheese, brick-style, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 cup sour cream, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup mini chocolate candy pieces
Instructions
Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of foil.
Pulse Nutter Butter cookies in a food processor until fine. Add melted butter and pulse until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add peanut butter and mix until combined.
Add granulated sugar and brown sugar; mix until smooth. Add sour cream, vanilla extract, and salt; mix until just combined.
Add eggs one at a time, mixing on low and scraping the bowl. Do not overmix.
Pour batter over cooled crust and smooth the top. Place pan inside a roasting pan and fill with hot water halfway up the sides.
Bake for 70–80 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let cool for 1 hour.
Remove cheesecake from water bath. Cool completely at room temperature, then chill for at least 6 hours or overnight.
Heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth to make ganache.
Pour ganache over chilled cheesecake, spread to edges, and top with mini chocolate candies. Chill for 30 minutes before slicing.
Notes
Use creamy peanut butter for the smoothest texture.
Crush cookies in a bag with a rolling pin if no food processor is available.
Let cheesecake chill overnight for best slicing results.
Ganache helps hide any cracks in the cheesecake top.
