Peanut Butter Cheesecake

I’m in the habit of baking for my coworkers’ birthdays and this week, I made a peanut butter cheesecake. But I didn’t want to make a plain, boring cheesecake so I took it to the next level with a smooth, shiny chocolate ganache layered on top and a crisp Nutter Butter crust on the bottom.

The cheesecake itself is light and sweet with a good peanut butter flavor. I used semisweet chocolate in the ganache to balance the sweetness of the cake. But what really took this cheesecake from good to fantastic was the Nutter Butter crust – you just can’t beat that buttery, peanut-y taste, and blind baking the crust for 15 minutes before pouring the cheesecake batter on it ensured a toasted, crisp crust.

Yes, this cheesecake takes a long time to bake (over 2 hours) and a long time to cool in the oven and then chill in the fridge before you finally get to cover it with chocolate ganache and dig in. But if you have a lazy Sunday in your future, I highly recommend taking the time to whip this up. And then devour it. The hardest part of this recipe is the waiting.


  • 24 Nutter Butters
  • 5 tbsp butter, melted
  • 32 oz (4 packages) cream cheese, room temp
  • 3/4 cup light brown sugar, packed
  • 3/4 cup sour cream
  • 2 tsp vanilla
  • 4 large eggs, room temp
  • 1 cup creamy peanut butter
  • 8 oz semisweet chocolate (dark or milk would also work!)
  • 1/2 cup heavy cream


Preheat oven to 350 F. Grease a 9-inch round springform pan and line with parchment paper (this will make it easier to remove the cheesecake from the pan later).

Crush the Nutter Butters until the crumbs resemble sand. Mix with the butter and pat into the bottom of the pan. Bake the crust for 10 minutes. Let cool slightly while preparing the filling.

Mix together the cream cheese, brown sugar, and sour cream in the bowl of an electric mixer until smooth. Stir in vanilla. Add the eggs one at a time, beating well after each addition. Add the peanut butter and mix until combined.

Pour the filling onto the cooled crust and spread evenly. Bake at 350 F for 15 minutes.

Reduce the oven temp to 200 F and bake for 2 hours or until the center is firm. Turn off the oven; let the cheesecake cool in the oven with the door ajar for 1 to 2 hours before removing. (If you’re pressed for time, this step is not totally necessary but will help prevent the cheesecake from cracking.) Chill in the fridge for another hour before removing from the springform pan.

After the cheesecake has chilled, chop the chocolate into small pieces and place in a bowl. Heat the cream in a saucepan until simmering and then pour over the chocolate. Let stand for 5 minutes before stirring until smooth.

Spoon the ganache on top of the chilled cheesecake and let drip over the sides. Enjoy!


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