Fluffernutter Cheesecake

Fluffernutter Cheesecake

Cheesecake, peanut butter, marshmallow, peanut butter cups...enough said...

makes one 10-inch cheesecake


2 cups finely crushed peanut butter sandwich cookies
6 tablespoons ( 3/4 stick ) unsalted butter, melted


2 pounds (four 8- ounce packages) cream cheese, softened
1 1/4 cups sugar
5 large eggs, at room temperature
2 tablespoons heavy cream
1 tablespoon vanilla extract 

marshmallow topping:

4 cups mini marshmallows
1/3 cup heavy cream
1/3 cup sour cream (do not use reduced fat)
1 cup chopped Reese’s peanut butter cups (3 1.5-ounce packages)
1/3 cup chopped roasted, salted peanuts

Preheat the oven to 350 degrees. 

To make the crust:

In a medium size bowl, combine the cookie crumbs and the melted butter. Press into the bottom of a buttered 10-inch springform pan. Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack. Lower the oven temperature to 325 degrees.

To make the cheesecake filling:

In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the sides of the bowl with a rubber spatula. Stir in the heavy cream and vanilla. Pour the batter into the prepared pan. Set the pan on a baking sheet and bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour and 10 minutes. At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour. Remove the cake from the oven and cool at room temperature for 1 more hour.

To make the marshmallow topping:

In a medium-size saucepan over very low heat, combine the marshmallows and heavy cream, and stir until the marshmallows are melted and the sauce is smooth, about 5 minutes. Remove from the heat and transfer to a large heat proof bowl. Allow to cool to room temperature, about 45 minutes. Whisk in the sour cream until well blended.

Once the cheesecake has finished cooling, spread the marshmallow topping evenly over the top of the cake and sprinkle with the Reese’s peanut butter cups and the peanuts. Cover and refrigerate for at least 12 hours, or overnight before serving.