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 (for garnish)

Instructions

Step 1: Preheat the oven to 325ºF and spray an 8” or 9″ springform pan with cooking spray.

Step 2: Make the crust by crushing the Nutter Butter cookies into fine crumbs using a large resealable bag and rolling pin or a food processor. Transfer crumbs to a bowl.

Step 3: Place Heath bars in a resealable bag and crush into pieces no larger than peas. Add to the bowl with cookie crumbs, then stir in melted butter and a pinch of kosher salt until combined.

Step 4: In a large bowl, beat the softened cream cheese until smooth with a hand mixer or stand mixer. Add peanut butter and sugar and beat until fully smooth.

Step 5: Add eggs one at a time, beating after each addition, then add sour cream, vanilla extract, and salt. Mix gently until combined but avoid over beating.

Step 6: Press the crust mixture firmly into the bottom and one-third up the sides of the prepared pan. Pour the cheesecake filling over the crust.

Step 7: Wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.

Step 8: Bake for 1 hour and 30 minutes, until the center of the cheesecake only slightly jiggles.

Step 9: While baking, mix sour cream, sugar, and vanilla for the topping. Spread evenly over the cheesecake and bake for an additional 10 minutes.

Step 10: Turn off the oven, prop the door open and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 5 hours or overnight to set completely.

Step 11: For decoration, beat together peanut butter and heavy cream until smooth and creamy. Spoon into a pastry bag, snip the tip, and pipe a diamond pattern on top of the cheesecake.

Step 12: Garnish with mini Nutter Butter cookies or crushed Nutter Butters and sprinkle chopped Heath bar pieces over the top before serving.

Tips & Variations

Use room temperature cream cheese for a smooth batter and to avoid lumps in the filling.

Substitute Heath bars with your favorite toffee candy for a personalized crunch.

For a lighter topping, swap heavy cream with half-and-half or milk when mixing with peanut butter.

If you don’t have a springform pan, use a regular cake pan but line it with parchment for easier removal.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to a day in advance. Just keep it refrigerated and garnish just before serving for the freshest look.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper for easier removal, but a springform pan is ideal for cheesecakes because it allows for easier slicing and serving.