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Sweet & Salty Peanut Butter Cheesecake Recipe

Sweet & Salty Peanut Butter Cheesecake Recipe

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 YIELD: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 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

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.

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.