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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


  • 32 Nutter Butter cookies (16 ounces)
  • 1/2 cup butter, melted
  • 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
  • 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


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

Reviews for Sweet & Salty Peanut Butter Cheesecake

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RachMiller User ID: 3717425 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."

BEcatered User ID: 3295236 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"

rodsgirl User ID: 1398588 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!!!"

CatMurphy User ID: 7117971 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."

hchambers User ID: 7140928 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."

judyannnick User ID: 6951831 186720
Reviewed Apr. 21, 2014

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

biodrigger User ID: 7739984 120530
Reviewed Mar. 29, 2014

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

christquest User ID: 6648138 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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