Ingredients

Cooking spray

18 Nutter Butter cookies

2 Heath bars (2.8 oz total)

6 tbsp. melted butter

Pinch kosher salt

3 (8-oz.) blocks cream cheese, softened

3/4 cup creamy peanut butter

3/4 cup granulated sugar

3 large eggs

1/4 cup sour cream

1 tsp pure vanilla extract

1/2 tsp kosher salt

1 cup sour cream (for topping)

2 tbsp granulated sugar (for topping)

1/2 tsp pure vanilla extract (for topping)

1/4 cup creamy peanut butter (for decoration)

2 tbsp heavy cream

8 mini Nutter Butter cookies (or 4 crushed Nutter Butter cookies)

2 Heath bars (2.8 oz total), chopped into small pieces (for decoration)

Instructions

Step 1: Preheat the oven to 325ºF and spray an 8” or 9″ springform pan with cooking spray.

Step 2: Make the crust by crushing Nutter Butter cookies into fine crumbs using a resealable bag with a rolling pin or a food processor. Transfer crumbs to a bowl.

Step 3: Place Heath bars in a resealable bag and crush them until the pieces are no larger than peas. Add to the bowl with cookie crumbs, then stir in melted butter and a pinch of kosher salt until combined.

Step 4: In a large bowl, beat softened cream cheese until smooth using a hand mixer or stand mixer with paddle attachment. Add peanut butter and sugar, and beat until smooth.

Step 5: Add eggs one at a time, mixing until incorporated. Then add sour cream, vanilla extract, and salt, blending carefully without overmixing.

Step 6: Press the crust mixture firmly into the springform pan, bringing it about one-third up the sides. Pour cheesecake filling over the crust.

Step 7: Wrap the bottom of the pan in aluminum foil. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Step 8: Bake until the center of the cheesecake slightly jiggles when moved, about 1 hour and 30 minutes.

Step 9: Meanwhile, prepare the sour cream topping by combining 1 cup sour cream, 2 tbsp sugar, and 1/2 tsp vanilla extract. Spread evenly over the baked cheesecake and return to oven for 10 more minutes.

Step 10: Turn off oven heat and prop the door open. Let the cheesecake cool inside the oven for 1 hour, then transfer to the refrigerator to chill for at least 5 hours or overnight.

Step 11: For decoration, beat 1/4 cup peanut butter with 2 tbsp heavy cream until smooth and creamy. Transfer to a pastry bag, snip the tip, and pipe a diamond pattern across the cheesecake’s surface.

Step 12: Garnish with mini Nutter Butter cookies or crushed Nutter Butters and sprinkle with chopped toffee pieces before serving.

Tips & Variations

Use room temperature cream cheese to ensure a creamy, lump-free filling.

For a more intense peanut butter flavor, swap creamy peanut butter for natural peanut butter.

If you don’t have Heath bars, substitute with your favorite toffee or chocolate-covered toffee candies.

Try adding a pinch of cinnamon or a dash of espresso powder to the crust for a subtle flavor boost.

FAQs

Can I make this cheesecake gluten-free?

Since Nutter Butter cookies contain gluten, this recipe is not gluten-free as is. You can try substituting with gluten-free peanut butter cookies or another gluten-free cookie for the crust.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath and avoiding overmixing the batter helps minimize cracks. Also, letting it cool slowly inside the turned-off oven prevents sudden temperature changes that cause cracking.