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Salted Peanut Butter Cheesecake

Prep Time: 45 minutes

Cook Time: 50 minutes (plus chill time)

Servings: 16

Ingredients

Crust:

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

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 package (10 ounces) peanut butter chips, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract

Topping:

  • 2 cups miniature marshmallows
  • 1-1/2 cups dry roasted peanuts (coarsely chopped and divided)
  • 3/4 cup peanut butter
  • 2/3 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325°. Grease a 10-inch springform pan and wrap the outside of the pan in a double layer of heavy-duty foil. Wrap foil securely around the pan.
  2. Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto the bottom of the 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 the springform pan in a larger baking pan; add 1 inch of hot water to the larger pan.
  4. Bake for 45-55 minutes or until the center is just set and the top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; remove the 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 of peanuts over the cheesecake; top with peanut butter mixture.
  6. Refrigerate overnight, covering when completely cooled. Remove the rim from the pan. Sprinkle remaining peanuts over top.

**Storage**

-For maximum freshness, wrap the cheesecake in a layer of plastic wrap and then place it in an air-tight container. Store it in the fridge for up to 4 days.

-You can also freeze the cheesecake by first wrapping it in plastic wrap and then a layer of foil. Place it in an air-tight container and freeze for up to 2 months.

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