Sweet & Salty Peanut Butter Cheesecake Recipe

Name: Sweet & Salty Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 325u00b0. 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.

7413

kcal

Calories

798

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sweet & Salty Peanut Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet & Salty Peanut Butter Cheesecake

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