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Sweet & Salty Peanut Butter Cheesecake Recipe
Sweet & Salty Peanut Butter Cheesecake Recipe photo by Taste of Home
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Sweet & Salty Peanut Butter Cheesecake Recipe

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4.5 8 8
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After a co-worker shared a recipe for a great bar cookie, I made it into a cheesecake using my standard recipe and tweaking it a bit. It’s a wonderful combination of sweet and salty. —Joyce Schamberger, Amboy, Illinois
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 50 min. + chilling
MAKES: 16 servings

Ingredients

  • 32 Nutter Butter cookies (16 ounces)
  • 1/2 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 package (10 ounces) peanut butter chips, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 2 cups miniature marshmallows
  • 3/4 cup peanut butter
  • 2/3 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-1/2 cups dry roasted peanuts, coarsely chopped, divided

Nutritional Facts

1 slice: 743 calories, 49g fat (21g saturated fat), 114mg cholesterol, 547mg sodium, 62g carbohydrate (39g sugars, 3g fiber), 18g protein .

Directions

  1. Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  2. Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.
  3. In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
  5. In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.
  6. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top. Yield: 16 servings.
Originally published as Sweet & Salty Peanut Butter Cheesecake in Taste of Home April/May 2014


Reviews for Sweet & Salty Peanut Butter Cheesecake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
RachMiller 219904
Reviewed Feb. 6, 2015

"I am surprised no one commented on the cook time-I did the 55 minutes, and then the marshmallows, and when I removed the sides of my springform the cheesecake just melted all over the counter-totally undercooked. How did everyone adjust to make it the proper bake time? I find those water bath methods take forever and are not accurate in the bake time."

MY REVIEW
BEcatered 180478
Reviewed Nov. 26, 2014

"I made this for Easter and it was a big hit. Everyone loved it. I didn't have peanut butter chips so I used peanut butter and some white chocolate. Yummy"

MY REVIEW
rodsgirl 120531
Reviewed Aug. 18, 2014

"I don't care for chocolate and it's almost impossible to find a recipe for PB cheesecake that doesn't call for chocolate. Was so glad to find this one and BOY was it awesome! I also omitted the marshmallows and it was fine without them. The saltiness of the peanuts is a fabulous combo with the sweetness of the cheesecake. 5 stars all the way!!!"

MY REVIEW
CatMurphy 196451
Reviewed May. 23, 2014

"I had high hopes for this recipe, but I did not care for it that much. The cheesecake was too dense for my liking and I don't think the marshmallow topping was needed."

MY REVIEW
hchambers 196250
Reviewed May. 23, 2014

"Yum!! I love peanut butter and this cheesecake is simply divine. I left out the marshmallows because my husband does not like them but I do not think the omission detracts from the cheesecake at all. We will definitely be having this again."

MY REVIEW
judyannnick 186720
Reviewed Apr. 21, 2014

"My friend made this for Easter and it was terrific !!!"

MY REVIEW
biodrigger 120530
Reviewed Mar. 29, 2014

"This is the best thing I have put in my mouth in a LONG time."

MY REVIEW
christquest 186719
Reviewed Mar. 20, 2014

"Brought this to a church potluck and received several "That was the best dessert I've ever had!" comments. Thank you for sharing!!"

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