Nutter Butter Cheesecake Recipe

Introduction

This Nutter Butter Cheesecake is a peanut butter lover’s dream come true. With a rich, creamy filling, a crunchy toffee cookie crust, and a silky peanut butter topping, it’s a decadent dessert that’s perfect for any occasion.

Ingredients

• Cooking spray
• 18 Nutter Butter cookies
• 2 Heath bars (2.8 oz total)
• 6 tbsp. melted butter
• Pinch kosher salt
• 3 (8-oz.) blocks cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 cup sour cream (for topping)
• 2 tbsp. granulated sugar (for topping)
• 1/2 tsp. pure vanilla extract (for topping)
• 1/4 cup creamy peanut butter (for decoration)
• 2 tbsp. heavy cream (for decoration)
• 8 mini Nutter Butter cookies (or 4 crushed Nutter Butter cookies)
• 2 Heath bars (2.8 oz total), chopped into small pieces

Instructions

1. Step 1: Preheat the oven to 325ºF and spray an 8” or 9″ springform pan with cooking spray.
2. Step 2: Make the crust by crushing the Nutter Butter cookies into fine crumbs using a resealable bag and rolling pin or a food processor. Transfer the crumbs to a bowl.
3. Step 3: Place the Heath bars in a resealable bag and crush them until pieces are no larger than pea-sized. Add to the cookie crumbs along with melted butter and a pinch of kosher salt. Stir to combine.
4. Step 4: In a large bowl, beat the softened cream cheese until smooth using a hand or stand mixer. Add peanut butter and sugar and mix until smooth.
5. Step 5: Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and salt, blending until fully incorporated without overmixing.
6. Step 6: Press the crumb mixture firmly into the bottom and about 1/3 up the sides of the prepared pan. Pour cheesecake filling over the crust.
7. Step 7: Wrap the bottom of the pan with aluminum foil and place it inside a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
8. Step 8: Bake for 1 hour and 30 minutes, or until the center jiggles slightly when gently shaken.
9. Step 9: Meanwhile, prepare the sour cream topping by combining 1 cup sour cream, 2 tbsp. sugar, and 1/2 tsp. vanilla extract. Spread this evenly over the baked cheesecake.
10. Step 10: Return the cheesecake to the oven and bake for an additional 10 minutes.
11. Step 11: Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator and chill for at least 5 hours or overnight.
12. Step 12: For decoration, beat together 1/4 cup peanut butter and 2 tbsp. heavy cream until smooth and creamy. Transfer to a pastry bag, snip the tip, and pipe a diamond pattern over the cooled cheesecake.
13. Step 13: Garnish with mini Nutter Butter cookies or crushed pieces and sprinkle with chopped Heath bar pieces before serving.

Tips & Variations

• Use creamy peanut butter for a smooth texture and balanced flavor.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• If you don’t have a springform pan, use a regular cake pan lined with parchment paper for easier removal.
• For an extra crunch, add chopped peanuts to the crust mixture.
• Substitute the Heath bars with any favorite toffee or caramel candy bars if desired.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature or enjoy chilled. This cheesecake is best served cold and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, making it the day before serving is ideal. The flavors develop better after chilling overnight.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and use a water bath during baking to maintain moisture and even heat distribution, which helps prevent cracks.

Nutter Butter Cheesecake Recipe

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★★★★★

4.8 from 93 reviews

• Author: Gabriel
• Total Time: 7 hours 5 minutes
• Yield: 12 servings 1x

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Description

This Nutter Butter Cheesecake is a decadent and creamy dessert that combines the rich, nutty flavor of peanut butter with the satisfying crunch of Nutter Butter cookies and toffee bars. It features a unique crust made from crushed Nutter Butters and Heath bars, a smooth peanut butter-infused cheesecake filling, and a luscious sour cream topping. Finished with a peanut butter cream drizzle and decorated with mini Nutter Butter cookies and crushed toffee for an irresistible treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• Cooking spray
• 18 Nutter Butter cookies
• 2 Heath bars (2.8 oz total)
• 6 tbsp. melted butter
• Pinch kosher salt

Cheesecake Filling

• 3 (8-oz.) blocks cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt

Sour Cream Topping

• 1 cup sour cream
• 2 tbsp granulated sugar
• 1/2 tsp pure vanilla extract

Peanut Butter Decoration and Garnish

• 1/4 cup creamy peanut butter
• 2 tbsp heavy cream
• 8 mini Nutter Butter cookies (or 4 crushed Nutter Butter cookies)
• 2 Heath bars (2.8 oz total), chopped into small pieces

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Instructions

1. Preheat oven and prepare pan. Preheat oven to 325ºF and spray an 8” or 9” springform pan generously with cooking spray to prevent sticking.
2. Make crust crumbs. In a large resealable bag or food processor fitted with a metal blade, crush Nutter Butter cookies until fine crumbs form. Transfer crumbs to a mixing bowl.
3. Crush toffee bars. Place Heath bars in a separate resealable bag and crush with a rolling pin or skillet until pieces are no larger than pea-sized. Add to bowl with cookie crumbs along with melted butter and a pinch of kosher salt. Stir thoroughly to combine and create the crust mixture.
4. Prepare cheesecake filling. In a large bowl using a hand mixer or stand mixer with paddle attachment, beat softened cream cheese until smooth and creamy. Add peanut butter and granulated sugar, continuing to beat until fully incorporated and smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and kosher salt until just combined, being careful not to overbeat to maintain a creamy texture.
5. Form crust and add filling. Press the Nutter Butter and toffee crumb mixture firmly into the bottom and about one-third up the sides of the prepared springform pan, packing it tightly and evenly. Pour the prepared cheesecake filling over the crust, smoothing the top. Wrap the base of the pan with aluminum foil to prevent water leakage.
6. Bake cheesecake in water bath. Place the springform pan into a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the preheated oven for 1 hour and 30 minutes, until the center of the cheesecake slightly jiggles when gently shaken.
7. Prepare sour cream topping. While the cheesecake bakes, combine 1 cup sour cream, 2 tablespoons granulated sugar, and 1/2 teaspoon pure vanilla extract in a bowl, mixing until smooth.
8. Add sour cream topping and continue baking. Remove cheesecake from oven carefully, spread the sour cream topping evenly over the baked cheesecake surface. Return cheesecake to the oven and bake for an additional 10 minutes.
9. Cool cheesecake gradually. Turn off the oven, prop open the oven door to allow gentle cooling, and let the cheesecake cool inside the oven for 1 hour. Then transfer to the refrigerator and chill for at least 5 hours or overnight to set completely.
10. Prepare peanut butter decoration. In a bowl, beat peanut butter and heavy cream together with a hand mixer until smooth and creamy. Transfer this mixture into a pastry bag, snip the tip, and pipe lines across the top of the cheesecake in one direction. Rotate the cheesecake slightly and pipe lines in the opposite direction to form a diamond pattern.
11. Garnish cheesecake. Decorate the top with mini Nutter Butter cookies or crushed Nutter Butter cookies and sprinkle with chopped Heath bar pieces for an extra crunchy texture and toffee flavor.

Notes

• Using a water bath helps the cheesecake bake evenly and prevents cracks.
• Make sure all ingredients are at room temperature before mixing for a smoother filling.
• The crust can be pressed firmly to ensure it stays intact when serving.
• Wrap the springform pan’s bottom with aluminum foil tightly to prevent water leaks during baking.
• Chilling the cheesecake overnight develops flavor and ensures proper set.
• You can substitute peanut butter with natural or crunchy varieties based on preference, but creamy works best for smooth texture.

• Prep Time: 25 minutes
• Cook Time: 1 hour 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutter Butter Cheesecake, peanut butter cheesecake, Nutter Butter cookies, Heath bar cheesecake, creamy cheesecake, dessert recipes