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Peanut Brittle Cheesecake

Ingredients

for 12 servings

Cheesecake

  • nonstick cooking spray, for greasing
  • 1 package chocolate sandwich cookie
  • ¾ stick unsalted butter, melted
  • nonstick cooking spray, for greasing
  • 32 oz cream cheese (675 g), softened
  • 1 cup Skippy® Creamy Peanut Butter (240 g)
  • ½ cup heavy cream (120 mL), room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (165 g)
  • ¼ teaspoon kosher salt
  • ¼ cup semisweet chocolate chips (40 g)
  • ¼ teaspoon coconut oil

Peanut Brittle

  • 2 cups granulated sugar (400 g)
  • ½ cup light corn syrup (165 g)
  • ½ cup water (120 mL)
  • ¾ stick unsalted butter, cubed
  • ½ teaspoon baking soda
  • 1 ½ cups roasted, salted peanuts (190 g)

Nutrition Info

  • Calories 597
  • Fat 42g
  • Carbs 49g
  • Fiber 2g
  • Sugar 44g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
  2. Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  3. Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
  4. Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
  5. In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
  6. Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
  7. Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
  8. In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
  9. Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
  10. Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15–20 minutes, then break into small pieces.
  11. Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
  12. Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
  13. Slice with a warm knife, wiping clean between cuts, and serve.
  14. Enjoy!

Ingredients

for 12 servings

Cheesecake

  • nonstick cooking spray, for greasing
  • 1 package chocolate sandwich cookie
  • ¾ stick unsalted butter, melted
  • nonstick cooking spray, for greasing
  • 32 oz cream cheese (675 g), softened
  • 1 cup Skippy® Creamy Peanut Butter (240 g)
  • ½ cup heavy cream (120 mL), room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar (165 g)
  • ¼ teaspoon kosher salt
  • ¼ cup semisweet chocolate chips (40 g)
  • ¼ teaspoon coconut oil

Peanut Brittle

  • 2 cups granulated sugar (400 g)
  • ½ cup light corn syrup (165 g)
  • ½ cup water (120 mL)
  • ¾ stick unsalted butter, cubed
  • ½ teaspoon baking soda
  • 1 ½ cups roasted, salted peanuts (190 g)

Nutrition Info

  • Calories 597
  • Fat 42g
  • Carbs 49g
  • Fiber 2g
  • Sugar 44g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
  2. Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  3. Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
  4. Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
  5. In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
  6. Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
  7. Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
  8. In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
  9. Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
  10. Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15–20 minutes, then break into small pieces.
  11. Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
  12. Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
  13. Slice with a warm knife, wiping clean between cuts, and serve.
  14. Enjoy!
Peanut Brittle Cheesecake

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