Ultimate Peanut Butter Cheesecake

Alright, let's talk about a cheesecake that's going to knock your socks off! Picture this: a crust made with crushed Nutter Butter cookies, mixed with butter and sugar for that perfect crunch. But wait, there's more! We're talking layers of peanut butter cups, a creamy peanut butter cheesecake filling, topped with a peanut butter chip ganache, fluffy peanut butter whipped cream, and a sprinkle of crushed peanuts and peanut butter cups. Are you drooling yet? Let's get baking!

Ingredients:

For the Nutter Butter Crust:

1 ¾ cups crushed Nutter Butter Cookies (fillings removed)

2 tablespoons granulated sugar

½ cup melted salted butter

For the Cheesecake Filling:

8 ounces cream cheese, softened

½ cup all-natural creamy unsweetened peanut butter

¾ cup granulated sugar

⅓ cup heavy cream

½ tablespoon pure vanilla extract

1 large egg

For the Peanut Butter Chip Ganache:

½ cup peanut butter chips (such as 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:

Let's start with the crust:

Melt the butter in the microwave or on the stovetop until fully melted but not bubbling.

In a bowl, combine the crushed Nutter Butter cookies, melted butter, and granulated sugar. Mix until fully combined.

Press the crust mixture into a 6-inch springform pan and set aside while we prepare the filling.

Now, onto the cheesecake filling:

Beat the cream cheese and granulated sugar until fluffy, then add the peanut butter and mix until combined.

Pour in the heavy cream and vanilla extract, mixing until fully incorporated.

Add the egg and mix briefly, being careful not to overmix.

Pour the cheesecake batter into the prepared crust and place the pan in a larger baking dish filled with water.

Bake at 350°F for 70-90 minutes, until mostly set with a slight jiggle in the middle. Let it cool before refrigerating for 2-3 hours or overnight.

Time for the ganache:

Heat the heavy cream until hot, then pour it over the peanut butter chips. Let it sit for 5 minutes, then whisk until smooth.

Pour the ganache over the chilled cheesecake and refrigerate for 30 minutes to set.

Whip up that cream:

In a bowl, beat the heavy cream, peanut butter, and powdered sugar until stiff peaks form.

Spread or pipe the whipped cream over the ganache layer and top with crushed peanuts and peanut butter cups.

Serve up this heavenly cheesecake and watch it disappear in no time! Any leftovers can be stored in the fridge for up to four days. Enjoy!

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