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Nutter Butter Cheesecake Recipe

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★★★★

4 from 79 reviews

This decadent Nutter Butter Cheesecake features a rich peanut butter and cream cheese filling atop a crunchy Nutter Butter and toffee crust. Topped with a creamy sour cream layer and a decorative peanut butter swirl, it’s perfect for peanut butter lovers craving a luscious dessert with a delightful toffee crunch.

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

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

  1. Preheat and Prepare Pan: Preheat the oven to 325ºF and spray an 8” or 9” springform pan with cooking spray to ensure easy removal of the cheesecake after baking.
  2. Make Crust: Crush 18 Nutter Butter cookies finely using a resealable bag and rolling pin or a food processor with a metal blade. Transfer the crumbs to a bowl.
  3. Add Toffee and Butter: Crush 2 Heath bars into pea-sized pieces and mix them with the cookie crumbs. Stir in 6 tablespoons of melted butter and a pinch of kosher salt until combined to form the crust mixture.
  4. Prepare Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth. Mix in creamy peanut butter and granulated sugar until fully combined. Add eggs one at a time, beating well after each. Fold in 1/4 cup sour cream, vanilla extract, and kosher salt, mixing gently to avoid overbeating.
  5. Assemble Crust and Filling: Press the crust mixture firmly into the bottom and one-third up the sides of the prepared springform pan. Pour the cheesecake filling evenly over the crust.
  6. Water Bath and Bake: Wrap the bottom of the pan with aluminum foil. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the cheesecake pan sides. Bake for 1 hour and 30 minutes until the center slightly jiggles.
  7. Prepare and Add Sour Cream Topping: Mix 1 cup sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract until smooth. Spread this evenly over the partially baked cheesecake. Return to the oven and bake for an additional 10 minutes.
  8. Cool the Cheesecake: Turn off the oven, prop the oven door open, and let the cheesecake cool inside for 1 hour. Then refrigerate the cheesecake for at least 5 hours or overnight to set completely.
  9. Decorate: Beat 1/4 cup creamy peanut butter and 2 tablespoons heavy cream in a bowl until creamy and smooth. Transfer to a pastry bag, snip the tip, and pipe decorative diamond patterns over the cheesecake by rotating the cake and piping in alternating directions. Garnish the top with 8 mini Nutter Butter cookies or crushed Nutter Butters and sprinkle chopped Heath bar pieces for added texture.

Notes

  • Using a water bath helps prevent cracking and ensures even baking for a smooth cheesecake texture.
  • Be careful not to overbeat the cheesecake batter to avoid excess air bubbles causing cracks.
  • Letting the cheesecake chill overnight enhances the flavors and makes slicing neater.
  • For easier crust pressing, use the back of a measuring cup or glass to firmly compact the mixture into the pan.
  • Ensure cream cheese is fully softened to avoid lumps in the batter.

Keywords: Nutter Butter cheesecake, peanut butter cheesecake, toffee crust cheesecake, creamy peanut butter dessert, no-bake crust, Heath bar cheesecake

Find it online: https://foodiecara.com/nutter-butter-cheesecake-recipe/