Introduction
Imagine a cheesecake that combines the iconic flavors of chocolate and peanut butter with a hidden surprise in every bite. This dessert layers a rich, chocolate-laced cheesecake filling over a buttery Nutter Butter crust. It’s then finished with a decadent chocolate ganache and a peanut butter drizzle for the ultimate fan-favorite treat.
Prep & Cook Time
Prep Time: 90 minutes
Cook Time: 53 minutes
Total Time: 2 hours 23 minutes (plus chilling time)
Servings: 10
Ingredients
- 2 cups Nutter Butter cookie crumbs
- 6 oz. cream cheese (room temperature)
- 2 cups Nutter Butter cookie crumbs
- 5 T. butter (melted)
- 8 oz. semi sweet baking chocolate
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 24 oz. cream cheese (room temperature)
- 4 eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 T. creamy peanut butter (for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C).
- Make peanut butter balls: In a medium bowl, mix the 6 oz. of room temperature cream cheese with the first 2 cups of Nutter Butter cookie crumbs until fully combined. Roll the mixture into 20-24 small balls, about 1-inch in diameter. Place them on a parchment-lined plate or baking sheet and freeze for at least 30 minutes.
- Prepare crust: In another bowl, combine the remaining 2 cups of Nutter Butter cookie crumbs with the melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Begin filling: Arrange the frozen peanut butter balls in a single layer on top of the crust.
- Make cheesecake batter: In a large bowl, beat the 24 oz. of room temperature cream cheese with the granulated sugar until smooth and creamy. Beat in the eggs one at a time, then the sour cream and unsweetened cocoa powder, scraping down the bowl as needed. Gently pour this batter over the frozen peanut butter balls and crust.
- Bake: Place the springform pan on a baking sheet. Bake for 45-53 minutes, or until the edges are set and the center just slightly jiggles.
- Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, transfer it to a wire rack to cool completely to room temperature.
- Make ganache topping: Place the 8 oz. of semi-sweet baking chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 3 minutes, then whisk until smooth. Pour the ganache over the cooled cheesecake.
- Garnish & Chill: Warm the 2 tablespoons of creamy peanut butter slightly and drizzle it over the ganache. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
Variations
- Mini Cheesecakes: Use a muffin tin with liners for individual portions. Press the crust into the bottom, add a single peanut butter ball, fill with batter ¾ full, and adjust baking time to 20-25 minutes.
- Cupcake Style: For easy serving, bake as directed in the springform pan. Once chilled, use a large scoop to serve the cheesecake in bowls, avoiding the need for a perfect slice.
- Swirled Ganache: For a marbled effect, gently swirl the warm peanut butter garnish into the warm chocolate ganache instead of drizzling it on top.
- Cookie Crust Rim: Press some extra crumb mixture up the sides of the springform pan before adding the filling for a full cookie crust.
Tips for Success
- Ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are truly at room temperature to prevent a lumpy batter.
- To prevent cracks, avoid over-mixing the batter once the eggs are added and use the gradual cool-down method after baking.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
Storage & Reheating
FAQ
1. Why are there two entries for Nutter Butter crumbs?
The first 2 cups are for making the peanut butter balls that go inside the cheesecake. The second 2 cups are for the crust.
2. Why are there two entries for cream cheese?
The 6 oz. of cream cheese is used exclusively to bind the peanut butter balls. The 24 oz. is for the main cheesecake filling.
3. Can I use a different pan?
A springform pan is essential for this recipe, as it allows you to remove the cheesecake cleanly with its crumb crust intact.
4. My ganache is too thick. What happened?
You may have overheated the cream or used cold chocolate. Gently reheat the ganache in short bursts in the microwave, stirring between each, until it is pourable again.
5. Can I make this without the ganache?
Yes, you can omit it for a simpler finish, but the cheesecake will be less rich and the top may not be fully covered.
6. How do I know the cheesecake is done baking?
The edges should be puffed and set, while the center (about a 3-inch circle) should have a slight, gentle jiggle when you tap the pan. It will firm up as it chills.