Description
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.
- Freeze individual slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 28g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
