Peanut Butter Cheesecake
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.
Servings 12 servings
Calories 620kcal
Ingredients
Nutter Butter Crust
- 1 package of Nutter Butter cookies 453g
- 5 tbsp unsalted butter melted (75g)
Peanut Butter Cheesecake Batter
- 32 oz cream cheese softened (907g)
- ¾ cup granulated sugar 150g
- ½ cup light brown sugar 105g
- ¾ cup creamy peanut butter 190g
- ½ cup sour cream 120g
- 2 tbsp heavy cream 30ml
- 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 90ml or 90g
- ½ tbsp corn syrup optional, to prevent splitting (11g)
- 1 tbsp peanut butter 16g, room temperature
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 corn syrup (if using) until steaming but not boiling.
- Pour over the chocolate and let sit for 1 minute.
- Add the peanut butter (room temperature).
- 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.
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: 1slice | Calories: 620kcal