I created this recipe because I wanted a peanut butter cheesecake without the chocolate. Nothing against chocolate, I just wanted something unapologetically peanut buttery from start to finish. It has a Nutter Butter cookie crust, an impossibly creamy peanut butter filling, and a silky peanut butter ganache on top. I think I hit the mark—this might be one of my best cheesecakes yet.

I tested this one several times because I wanted the peanut butter flavor to come through clearly without making the cheesecake dense or dry. Peanut butter can easily overpower the texture of a cheesecake if there’s too much of it, so I kept adjusting the ratios until the filling stayed creamy, smooth, and light enough to still feel like cheesecake. The result is rich, but not heavy, with a really balanced peanut butter flavor in every layer.

If you love peanut butter desserts, you’d probably also love my Peanut Butter Brownies or Peanut Butter Cookies. But this cheesecake has definitely become the one I reach for when I want something a little more dramatic.

You’re Going to Love This Cheesecake Because…

This cheesecake is rich, creamy, and intensely peanut buttery without feeling overly sweet or dense. Here are a few reasons I keep coming back to it:

• The Nutter Butter crust adds even more peanut butter flavor and stays crisp underneath the creamy filling.
• The cheesecake batter is smooth, creamy, and not overly heavy.
• The peanut butter ganache makes the top feel extra luxurious without needing chocolate.
• The filling slices beautifully after chilling overnight.
• It tastes even better the next day straight from the fridge.

Key Ingredients & Why I Use Them

Cream Cheese: I always use full-fat block cream cheese for cheesecake. Tub-style cream cheese contains more water and never sets quite the same way. Let it fully soften before mixing so the batter becomes completely smooth without overmixing.

Peanut Butter: I recommend using regular creamy peanut butter like Jif or Skippy here. Natural peanut butter tends to separate and can make both the cheesecake batter and ganache oily or grainy. I tested this recipe specifically with standard creamy peanut butter because it gives the most reliable texture.

Sour Cream: The sour cream keeps the cheesecake from feeling too dense or overly sweet. I love the slight tang it adds against the richness of the peanut butter.

White Chocolate: For the ganache, real white chocolate matters more than people think. I usually buy Lindt white chocolate bars and chop them myself because they melt much more smoothly than many white baking chips.

Nutter Butter Cookies: I wanted the crust to feel just as peanut buttery as the filling, and Nutter Butters work perfectly for that. They also soften slightly after chilling, which gives the cheesecake a really nice texture overall.

How to Make Peanut Butter Cheesecake

The full recipe card is below, but here’s exactly how I make this cheesecake step-by-step.

Make the Nutter Butter Crust

Preheat the oven to 325ºF.

Place the Nutter Butter cookies in a food processor and process until finely crushed. I like to make the crumbs very fine so the crust presses together tightly and slices neatly later.

Add the melted butter and pulse until the crumbs resemble wet sand.

Bake the Crust

Press the crust firmly into the bottom of an 8-inch or 9-inch springform pan. I use the bottom of a measuring cup to really compact the crumbs into an even layer.

Bake the crust for 12 minutes.

Let the crust cool completely before adding the filling. Once cooled, lightly grease only the exposed sides of the pan with oil spray or a thin layer of neutral oil. I’ve found greasing the pan before baking the crust often causes the crust to slide down or become soggy.

Start the Cheesecake Batter

Beat the cream cheese on medium speed for about 2 minutes until completely smooth. I always scrape the bowl several times during this stage because little lumps love hiding at the bottom. Add the granulated sugar and brown sugar and beat another 2 minutes until creamy and smooth.

Add the peanut butter and mix until fully incorporated.

Add the sour cream and heavy cream

Mix in the sour cream followed by the heavy cream. Scrape the bowl again to make sure everything is evenly combined.

Add the eggs

Add the eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add the vanilla extract and salt.

This is the point where I stop being aggressive with the mixer. Overmixing after the eggs are added can incorporate too much air into the batter, which increases the chances of cracking later.

Bake in a Water Bath

Pour the batter into the cooled crust in the springform pan. Wrap the outside of the springform pan tightly with several layers of foil. I like using three large sheets of heavy-duty foil: two crosswise and one diagonal. It feels excessive, but it’s the best way I’ve found to keep water from sneaking into the crust.

Place the wrapped cheesecake inside a larger roasting pan and pour hot water into the outer pan until it reaches about halfway up the cheesecake pan. I know water baths can feel annoying, but this step matters. It creates gentle, moist heat that helps the cheesecake bake evenly and stay creamy.

Bake at 325ºF for 70–80 minutes. The edges should look set while the center still has a slight wobble when gently shaken. I always look for a soft jiggle in the center that resembles Jell-O. If the entire cheesecake moves like liquid, it needs more time.

Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. This gradual cooling helps prevent cracking. Remove the cheesecake from the oven and refrigerate for at least 6 hours, though I strongly prefer chilling it overnight before slicing.

Make the White Chocolate Peanut Butter Ganache

Place the chopped white chocolate in a heatproof bowl. Heat the cream and the peanut butter until steaming but not boiling.

If your ganache tends to split, or if you’re unsure, add 1/2 tsp of corn syrup at this point. It will help keep the ganache stable.

Pour the warm cream over the chocolate and let it sit for 1 minute before stirring. Try not to whisk too aggressively here because white chocolate ganache can split surprisingly easily. Let the ganache cool for about 10–15 minutes until slightly thickened but still pourable.

I have more detailed tips befow for this ganache because I ran into some trouble myself!

Drizzle and decorate

Spread the ganache over the chilled cheesecake and top with chopped peanuts! Enjoy

Tips for a Smooth Peanut Butter Ganache (and How to Fix It if It Splits)

White chocolate ganache can be a little more temperamental than dark chocolate, and adding peanut butter makes it even easier for things to go wrong. Peanut butter contains extra fat and solids that can throw off the emulsion, so a few small details make a big difference.

Use Real White Chocolate: White chocolate with a higher cocoa butter content melts and emulsifies much better. I recommend using good-quality white chocolate with at least 20% cocoa butter. I usually buy Lindt bars and chop them myself.

Don’t Overheat the Cream: Heat the cream just until steaming, not boiling. Excess heat can cause the cocoa butter to separate and leave the ganache oily.

Mix Slowly: After pouring the warm cream over the chocolate, let it sit briefly before stirring. Stir gently from the center outward instead of aggressively whisking.

Corn Syrup Helps Stabilize the Ganache: A small amount of corn syrup helps bind the water and fat together, creating a smoother, shinier ganache that’s less likely to split. It’s optional, but I really recommend it if you’ve struggled with white chocolate ganache before.

If the Ganache Splits, Don’t Panic This happened to me multiple times while testing this recipe. Usually the ganache isn’t ruined. Warm a tablespoon or two of heavy cream and slowly whisk it into the ganache from the center outward until it becomes smooth and glossy again. The biggest thing here is patience. Adding too much cream too quickly can make it worse.

Storage & Make Ahead

I usually make cheesecake the day before serving because the texture improves so much overnight.

Store the cheesecake covered in the refrigerator for up to 5 days.

You can also freeze individual slices for up to 2 months. I like wrapping slices tightly in plastic wrap and placing them in an airtight container before freezing.

Variations

There are a few small ways I like changing this cheesecake depending on what I have around:

• Swap the Nutter Butter crust for a classic graham cracker crust.
• Add chopped peanut butter cups on top for a more over-the-top version.
• Use yogurt instead of sour cream if needed.
• Make mini cheesecakes in cupcake tins. They bake in about 25 minutes and don’t require a water bath.

FAQ

More Cheesecake Recipes

If you liked this peanut butter cheesecake, you might also enjoy my Oreo Cheesecake, Banana Pudding Cheesecake, or Peach Cobbler Cheesecake. They all have completely different flavor profiles, but the same creamy cheesecake texture I’m always chasing.

If you make this recipe, feel free to leave a comment or rating below. And if you share it on Instagram, definitely tag me so I can see your version.

Watch Video

Peanut Butter Cheesecake

Camila Hurst

This Peanut Butter Cheesecake is unapologetically peanut buttery from start to finish, with a Nutter Butter cookie crust, ultra creamy peanut butter cheesecake filling, and a silky white chocolate peanut butter ganache on top. Rich, smooth, and packed with peanut butter flavor in every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 20 minutes mins

Chill Time 7 hours hrs

Total Time 8 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 620 kcal

Ingredients

 

Nutter Butter Crust

• 1 package of Nutter Butter cookies 453 g
• 5 tbsp unsalted butter melted (75 g)

Peanut Butter Cheesecake Batter

• 32 oz cream cheese softened (907 g)
• ¾ cup granulated sugar 150 g
• ½ cup light brown sugar 105 g
• ¾ cup creamy peanut butter 190 g
• ½ cup sour cream 120 g
• 2 tbsp heavy cream 30 ml
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• ½ tsp fine sea salt

White Chocolate Peanut Butter Ganache

• 150 grams chopped white chocolate scant cup, see notes about chocolate
• ⅓ cup plus 1 tbsp heavy cream 90 ml or 90 g
• 1 tbsp peanut butter 16 g, room temperature
• ½ tbsp corn syrup optional, to prevent splitting (11 g)

To Decorate

• ¼ cup chopped peanuts

Instructions

 

Nutter Butter Crust

• Pre-heat the oven to 325ºF.
• Place the Nutter Butter cookies in a food processor and process until finely crushed. Add the melted butter and mix to combine.
• Press the crust firmly on the bottom of an 8-inch or 9-inch springform pan.
• Bake for 12 minutes. Remove from the oven and let cool.
• Once cooled, lightly grease the exposed sides of the pan with oil spray or a thin layer of neutral oil.

Peanut Butter Cheesecake Batter

• Beat the cream cheese with a mixer on medium speed for about 2 minutes until completely smooth.
• Add the granulated sugar and the brown sugar and beat another 2 minutes. Scrape the bowl well.
• Add the peanut butter and beat to combine.
• Add the sour cream and mix. Followed by the heavy cream. Scrape the bowl several times to make sure the batter is nicely incorporated.
• Add the eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add the vanilla and the salt. Avoid overmixing after adding the eggs.
• Pour the batter into the cooled crust.
• Wrap the outside of the pan tightly with several layers of foil. I like to use the widest foil available and lay 3 pieces, two crosswise and one in the diagonal. I center the cheesecake where the foil pieces meet and fold the edges of the foil over.
• Place the wrapped cheesecake inside a larger roasting pan and pour hot water into the outer pan to create a water bath.
• Bake at 325ºF for 70–80 minutes. The center should still wobble slightly when gently shaken.
• Turn the oven off and leave the cheesecake inside with the door closed for 1 hour.
• Remove and refrigerate for at least 6 hours, preferably overnight. Don’t remove the ring until the cheesecake is done chilling.

White Chocolate Peanut Butter Ganache

• Place the white chocolate in a heatproof bowl.
• Heat the cream and the peanut butter until steaming but not boiling. If your ganache tends to split, or if you're unsure, add 1/2 tbsp of corn syrup at this point. It will help keep the ganache stable.
• Pour over the chocolate and let sit for 1 minute.
• Whisk until smooth and glossy. Don’t over mix or whisk too vigorously.
• Let cool for about 10–15 minutes until thickened but still pourable.
• Spread over the chilled cheesecake. Use a spatula to smooth it out and let it drip off the sides.
• Decorate with chopped peanuts or Reese's candies.

Notes

Peanut Butter: Use regular creamy peanut butter (like Jif or Skippy). Natural peanut butter can separate and affect texture.

Pan size: I baked this cheesecake in an 8” Fat Daddio springform pan. If baking in a 9-inch pan, start checking closer to 65–70 minutes.

Storage: Store in the fridge for up to 5 days. Freeze for up to 2 months.

Corn syrup: The corn syrup is optional, but it will prevent the ganache from splitting. If you don’t have corn syrup and your ganache splits, that’s fine. Simply warm some cream and gently stir it in with the ganache.

Ganache tricks for not splitting: Mix slowly. Don’t over heat. Use real white chocolate with over 28% cocoa butter (I buy Lindt bars at the store and chop them). If it splits, add a bit of warm cream and slowly whisk until smooth.

Mini cheesecakes: For adorable mini cheesecakes, bake the batter in cupcake tins. This recipe yields approximately 24 perfectly portioned treats, ready in about 25 minutes. Best of all, no water bath is required!

Crust: You can make a regular Graham Cracker Crust if desired.

Greasing the Cheesecake Pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing the pan beforehand often makes it difficult for the crust to adhere properly to the sides and can lead to a soggy crust.

Oven Temperature: When using a convection oven, it’s best to lower the baking temperature to around 300ºF. Keep in mind that baking times may vary. Bake the cheesecake until the center has a slight jiggle and the edges are fully set for perfect results.

Oven Thermometer: Using an oven thermometer is highly recommended to ensure accurate temperature measurement. Ovens are often inconsistent, and if the temperature is too low, the cheesecake will take much longer to bake. Conversely, if the temperature is too high, the cheesecake can crack due to overbaking. A thermometer helps you achieve perfect results every time.

Sour Cream: You can use yogurt instead of sour cream if desired.

Nutrition

Serving: 1sliceCalories: 620kcal

Keyword peanut butter cheesecake

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