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Sweet & Salty Peanut Butter Cheesecake

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
  • Makes
    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


  • 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.
  • Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.
  • 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.
  • 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.
  • 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.
  • Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.
Nutrition Facts
1 slice: 743 calories, 49g fat (21g saturated fat), 114mg cholesterol, 547mg sodium, 62g carbohydrate (39g sugars, 3g fiber), 18g protein.

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Average Rating:
  • RachMiller
    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
    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
    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
    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
    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
    Apr 21, 2014

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

  • biodrigger
    Mar 29, 2014

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

  • christquest
    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!!