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Sweet & Salty Peanut Butter Cheesecake

 Sweet & Salty Peanut Butter Cheesecake
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
16 ServingsPrep: 45 min. Bake: 50 min. + chilling

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 McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • TOPPING:
  • 2 cups miniature marshmallows
  • 3/4 cup peanut butter
  • 2/3 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups dry roasted peanuts, coarsely chopped, divided

Directions

  • 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.
  • Place cookies in a food processor; pulse until finely crushed.
  • Transfer to a bowl; stir in melted butter. Press onto bottom of
  • prepared pan.

2 of 2

Sweet & Salty Peanut Butter Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Refrigerate overnight, covering when completely cooled. Remove rim
  • from pan. Sprinkle remaining peanuts over top. Yield: 16 servings.
Nutritional Facts: 1 slice equals 743 calories, 49 g fat (21 g saturated fat), 114 mg cholesterol, 547 mg sodium, 62 g carbohydrate, 3 g fiber, 18 g protein.