Ultimate Peanut Butter Cheesecake

This ultimate peanut butter cheesecake starts with a nutter butter crust, is lined with peanut butter cups, and then filled with a creamy peanut butter packed cheesecake batter. It is topped with peanut butter chip ganache + peanut butter whipped cream for the ultimate peanut butter indulgence.

Course: Cheesecake, Dessert

Cuisine: Cheesecake, Dessert

Keyword: 6 inch, cheesecake, chocolate, chocolate peanut butter, ganache, peanut butter, peanut butter cheesecake

Servings: 8

Ingredients

For the Nutter Butter Crust:

1 ¾ Cups Nutter Butter Cookies, crushed and fillings removed
2 Tablespoons Granulated Sugar
½ Cup Salted Butter, melted

For the Cheesecake Filling:

8 Ounces Cream Cheese, softened to room temperature
½ Cup All Natural Creamy Unsweetened Peanut Butter
¾ Cup Granulated Sugar
⅓ Cup Heavy Cream
½ Tablespoon Pure Vanilla Extract
1 Large Egg, room temperature

For the Peanut Butter Chip Ganache:

½ Cup Peanut Butter Chips (I used Reese’s)
¼ Cup Heavy Cream

For the Peanut Butter Whipped Cream:

½ Cup Heavy Cream
2 Tablespoons All Natural Creamy Unsweetened Peanut Butter
2 Tablespoons Powdered Sugar

Toppings:

2 Tablespoons Crushed Salted Peanuts, optional
¼ Cup Chopped Peanut Butter Cups, optional

Instructions

To make the crust:
Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
Into your bowl of cookie crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so).
Press the crust into a 6” spring foam pan. Set aside while you make the filling.
Make the cheesecake filling:
To make the filling, beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the peanut butter and mix another 30 seconds. Add the heavy cream and vanilla extract, and mix again until incorporated. Add the egg, mixing for about thirty seconds. Do not overmix this part.
Pour the cheesecake batter into the prepared crust pan. Place foil around the bottom and place the pan in a larger baking dish {I issued a 10” baking pan since I had it easily accessible}. Add about an inch of water to the pan. Bake at 350° for 70-90 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 30 minute mark.
Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the pan / water bath for 20 minute. Gently remove the cheesecake from the water bath and place it on a towel to dry the bottom. Refrigerate for 2-3 hours or overnight until chilled and fully set.
To make the ganache:
Place the Heavy cream in a small bowl and warm in the microwave on high for 30 seconds. Be cautious as the cream and the bowl could be hot. Alternatively, you can heat it on the stove top in a small pan on medium heat until it becomes hot and almost starts to bubble.
Remove the bowl of cream and place the peanut butter chips into the bowl, ensuring that they are completely covered by the cream. Allow this to sit untouched for five minutes. Whisk well until completely smooth. Pour over your chilled cheesecake and allow it to set up in the fridge for an additional 30 minutes.
To make the whipped cream:
While the ganache is setting up, you can make the whipped cream. Place all of the ingredients in a small to medium sized bowl, and with a standing one hand mixer, beat on high for 2 to 3 minutes or until stiff peaks form.
Pipe or spread the whipped cream over the ganache layer of the cheesecake, and top with peanut butter cups and chopped peanuts. Serve immediately. Store any leftovers covered in the refrigerator for up to four day.

Notes

See blog for dietary options in leu of dairy and gluten.