Peanut Butter Cup Cheesecake With A Nutter Butter Crust

Servings 12 Pieces
Author Melissa Sperka


  • For the crust:
  • 2 cups crushed peanut butter sandwich cookie crumbs [i.e Nutter Butters]
  • 1/2 cup salted cocktail peanuts finely chopped
  • 2 Tbsp granulated sugar
  • 1/2 cup butter melted
  • For the cheesecake:
  • 4 [8] oz softened cream cheese
  • 1 cup peanut butter
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs plus 2 egg yolks
  • 3 Tbsp all-purpose flour
  • 2 tsp pure vanilla
  • 1 cup chopped peanut butter cups
  • For the ganache topping:
  • 1 1/2 cup milk chocolate chips
  • 1/3 cup heavy cream
  • chopped peanuts


  • Preheat the oven to 350°F. Mix together the crust ingredients and press onto the bottom and sides of a 9 inch springform pan. Bake for 8 minutes, then set aside on a rack to cool slightly.
  • On medium speed, cream together the softened cream cheese, peanut butter, heavy cream, both sugars, all-purpose flour and vanilla.
  • Add the whole eggs, one at a time. Add the egg yolks, beating well after each addition. Scrape the side of the bowl as needed.
  • Pour half over the crust.
  • Sprinkle 1 cup of chopped peanut butter cups over the filling. Finish with the remaining filling. Spread evenly.
  • Gently, tap on the counter a few times to remove any air bubbles. Bake for 1 hour 15 minutes. Cool to room temperature, then chill completely in the springform pan. The edges should begin to pull away from the sides.
  • Chill completely. [Preferrably overnight before attempting to cut]
  • For the ganache: Melt the chocolate chips and heavy cream in the microwave in 20 second increments, stopping to stir each time. Spread on top of the cheesecake.
  • Chill to allow the ganache to set-up.
  • Garnish with chopped peanuts, if desired.