Description
This indulgent Nutter Butter Cheesecake combines a rich peanut butter cream cheese filling with a crunchy Nutter Butter and toffee crust. Topped with a smooth sour cream layer and a peanut butter decoration, this dessert is perfect for peanut butter lovers and cheesecake enthusiasts alike.
Ingredients
Scale
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
- 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
Instructions
- Preheat and Prepare Pan. Preheat the oven to 325ºF and spray an 8” or 9” springform pan with cooking spray to prevent sticking.
- Make Crust Crumbs. Crush 18 Nutter Butter cookies until fine crumbs form using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Transfer crumbs to a bowl.
- Add Toffee and Butter. Crush 2 Heath bars into pea-sized pieces in a resealable bag using a rolling pin or skillet. Add crushed toffee bars, melted butter, and a pinch of kosher salt to the cookie crumbs. Stir to combine thoroughly.
- Prepare Cheesecake Filling. In a large bowl, beat 3 blocks of softened cream cheese until smooth using a hand or stand mixer with a paddle attachment. Add 3/4 cup peanut butter and 3/4 cup sugar, beating until smooth. Incorporate eggs one at a time, followed by 1/4 cup sour cream, 1 tsp vanilla extract, and 1/2 tsp kosher salt, mixing until fully blended but avoiding over mixing.
- Form Crust and Add Filling. Press the Nutter Butter and toffee crumb mixture evenly into the bottom and 1/3 of the way up the sides of the prepared springform pan, packing tightly. Pour the cheesecake filling over the crust evenly.
- Bain-Marie Setup and Bake. Wrap the bottom of the springform pan with aluminum foil to prevent leaks and place it inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the springform pan. Bake in preheated oven for 1 hour and 30 minutes, until the center jiggles slightly.
- Prepare Sour Cream Topping. While baking, combine 1 cup sour cream, 2 tbsp sugar, and 1/2 tsp vanilla extract. Spread evenly over the partially baked cheesecake and return to the oven. Bake for an additional 10 minutes.
- Cool Cheesecake. Turn off the oven, prop the door open, and let the cheesecake cool inside for 1 hour. Then transfer the cheesecake to the refrigerator and chill for at least 5 hours or overnight for best texture.
- Prepare Peanut Butter Decoration. Using a hand mixer, blend 1/4 cup creamy peanut butter and 2 tbsp heavy cream until smooth and creamy. Transfer this mixture to a pastry bag, snip the tip, and pipe over the cheesecake in a diamond pattern by rotating the cake and piping lines in alternating directions.
- Garnish and Serve. Decorate the top of the cheesecake with 8 mini Nutter Butter cookies or crushed Nutter Butter pieces and sprinkle chopped Heath bars on top for extra texture and flavor. Refrigerate until serving.
Notes
- Be sure to wrap the springform pan with foil tightly to prevent water from the bain-marie from seeping in during baking.
- Do not overbeat the cheesecake mixture once eggs are added to prevent cracks during baking.
- The sour cream topping adds a nice tang and should be spread evenly to avoid uneven texture.
- Letting the cheesecake cool gradually in the oven then refrigerating helps prevent cracking.
- Use room temperature ingredients for smoother batter blending.
- Chilling time is important for the cheesecake to set properly before decorating.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Nutter Butter, Cheesecake, Peanut Butter, Toffee, Dessert, Cream Cheese, Homemade Cheesecake
