This peanut butter cheesecake is layer after layer of pure decadence and deliciousness. The toffee adds a rich buttery depth of flavor that makes it even better.
Peanut butter fans, this one is for you! This cheesecake puts that fabulous peanut butter flavor front and center. Each layer adds more texture and tasty goodness resulting in a perfect special occasion dessert.
Peanut butter ranks pretty high on my list of favorite foods. So when my sister requested a Nutter Butter cheesecake for her birthday treat, I was all in.
We have been spoiled with my Aunt Donna’s perfect (and dang near foolproof) sweetened condensed milk cheesecake for far too long. So I decided to do a peanut butter twist on her chocolate cheesecake for the main cheesecake layer.
The topping is a soft and creamy peanut butter mixture that adds a nice texture to the mix. It gave it that little bit of gooey that I think is part of what makes peanut butter toast so good.
A few extra cookies and toffee bit on top add pizzazz. Really it’s a pretty easy dessert to put together and it has that wow factor.
As you can imagine, it is on the rich side so you can feed quite a few people with one cheesecake. Cut small pieces with a clean knife and everyone is sure to be happy and impressed.
Carlee’s Tips and Tricks
Of course a Nutter Butter cheesecake needs a Nutter Butter crust. I added some toffee bits for deeper flavor. You could chop a few bars on your own, but I just got a bag of Heath bits from the baking aisle by the chocolate chips.
The toffee kind of melts into the crust when you bake the cheesecake making for a delightful flavor and texture. The crust was firmer than most graham cracker crumb crusts and I really enjoyed the result.
This cheesecake filling is super simple to make. Really the only thing to keep in mind is to get the cream cheese whipped really smooth before you add any other ingredients.
That is easier to accomplish with nicely softened cream cheese and room temperature eggs. Having everything at room temperature will help when it’s time to add the peanut butter chips as well.
So you might as well save yourself frustration and wait for everything to warm up a bit. You’ll also want to be sure to scrape the beaters and the sides of the bowl a couple of times before you move on.
This recipe never cracks for me and I never use a water bath! The reason most cheesecakes crack is too quick of a temperature change.
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So this bakes lower and slower. Once it is mostly set, I turn off the oven but leave the cheesecake inside for another 10-15 minutes.
Then I give it a nice long cool on the counter before transferring it to the refrigerator to chill. The slow cool down helps to keep the top nice.
Of course we’re going to cover it with yummy topping anyway, so don’t panic if it does crack. Just proceed to the topping and nobody will be the wiser.
Speaking of the filling, I like to add a little cream to the peanut butter at a time to lighten the mixture a bit. Though I am almost certain you could just dump all of the ingredients in a bowl and beat it well and be just as good.
The only thing to be careful about is to make sure your cheesecake is chilled before you top it. Then garnish to your hearts’ desire.
Storage
Cheesecake should be kept in the refrigerator. It will stay good for about 4 days in the fridge. You can freeze cheesecake for longer storage.
Peanut Butter Toffee Cheesecake
Ingredients
Crust
- 12 ounces Nutter Butters or similar
- 1 cup toffee bits
- 6 Tablespoons butter
Peanut Butter Cheesecake
- 24 ounces cream cheese softened
- 14 ounce sweetened condensed milk
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- 10-12 ounce bag peanut butter chips
Topping
- ½ cup creamy peanut butter
- ½ cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- optional: additional peanut butter cookies and toffee bits for garnish
Instructions
- Preheat oven to 300°F and grease a 9-inch springform pan.
- Process the 12 ounces Nutter Butters into fine crumbs.
- Put the cookie crumbs and 1 cup toffee bits into the prepared springform pan. Melt 6 Tablespoons butter and pour over the crumbs. Stir to combine, then push the mixture onto the bottom and sides of the pan to form a crust.
- In a mixing bowl or stand mixer, beat the 24 ounces cream cheese until it is completely smooth. Be sure the scrape the beaters and the side of the bowl a couple of times along the way.
- Add the 14 ounce sweetened condensed milk and mix until completely incorporated.
- Add the 4 eggs one at a time, mixing on low until incorporated. Stir in the 2 teaspoons vanilla extract. Keep the mixer on low as you don't want to add too much air at this point.
- Carefully melt the 10-12 ounce bag peanut butter chips, being sure not to scorch them. As soon as you can stir them smooth, drizzle into the cream cheese mixture, stirring to combine.
- Pour the cheesecake mixture into the prepared crust, bump the pan on the counter a couple of times to release any air bubbles.
- Bake until the edges are set but the center has a very slight wobble, about 1 hour – 1 hour and 10 minutes.
- Cool slowly by cracking the oven door for 15 minutes.
- Cool an additional hour on the counter before refrigerating until chilled through.
- For the topping, beat the ½ cup creamy peanut butter with a couple of Tablespoons of the cream until it's incorporated. Then mix in the remaining ½ cup heavy whipping cream, ½ cup powdered sugar and 1 teaspoon vanilla extract beating until it is fluffy.
- Spread over chilled cheesecake and garnish as desired.
- Store cheesecake in the refrigerator until ready to serve.
Notes
Video
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Oh your cheesecake is absolutely stunning! What a beautiful dessert and as a PB lover it is on my list of things to make!
I hope you love it!
Now this is my kind of cheesecake! Peanut butter and toffee in a cheesecake. This sounds a bit to die for.
It is sinful, but totally worth it! Thanks, Amy!
Carlee is the perfect big sister to her 5 younger siblings. She isn’t only there to spoil them with sweet treats either. She’s there for them whenever big sisterly love and wisdom is needed. We’re all so lucky to have her!!!
Now you're making me blush!
I'm a huge peanut butter fan too! What a lucky sister to have you make this for her birthday! It looks delicious.
If we lived closer, I would totally make your birthday treat too!