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Peanut Butter Toffee Crunch Cheesecake Recipe


1 hour 5 minutes
Skill Level
12 servings

Peanut butter, toffee and cheesecake? Peanut Butter Toffee Crunch Cheesecake with HERSHEY'S CHIPITS REESE'S Peanut Butter Chips & HERSHEY'S CHIPITS SKOR Toffee is a triple threat.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
50 minutes
Chill Time
6 hours


  • 1 1/2 cups
    graham cracker crumbs (375 mL)
  • 1/3 cup
    melted butter (75 mL)
  • 1 3/4 cups
  • 1/2 cup
    salted peanuts, coarsely chopped (125 mL)
  • 2 pkgs (8 oz each)
    brick-style cream cheese, plain and softened (500 g)
  • 1/2 cup
    granulated sugar (125 mL)
  • 1/2 cup
    milk (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 3


Equipment Needed 
oven and stovetop Oven & Stovetop
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
saucepan Saucepan
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
refrigerator Refrigerator

Preheat the oven to 325°F (160°C). Toss the crumbs with the butter until well coated. Firmly press the crumbs into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes; cool slightly.


Meanwhile, melt 1 1/4 cups (300 mL) peanut butter chips in a small bowl set over a saucepan of simmering water; cool slightly. Toss the remaining peanut butter chips with the toffee bits and peanuts; set aside.


Beat the cream cheese with the sugar until smooth. Beat in the melted chips, milk and vanilla until well combined. On low speed, beat in the eggs, one at a time.


Pour the batter over the prepared crust. Bake for 50 to 55 minutes or until just slightly jiggly in the centre.


Transfer to a wire rack. Immediately, run a thin knife around the edge to loosen cheesecake from side of pan and sprinkle the reserved toffee mixture evenly over the top of the hot cheesecake. Cool completely. Chill for at least 6 hours or up to 2 days.