Description
This Fluffernutter Cheesecake combines the creamy richness of classic cheesecake with swirls of peanut butter and fluffy marshmallow for a nostalgic, showstopping dessert. It’s easy to make, perfect for birthdays, and guaranteed to please both kids and adults alike.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 24 ounces cream cheese (3 blocks), softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2/3 cup creamy peanut butter
- 1 cup marshmallow creme/fluff
- Pinch of salt
- 2 tablespoons creamy peanut butter, melted (for topping)
- 2 tablespoons marshmallow creme (for topping)
- Optional: Chopped roasted peanuts or mini marshmallows for garnish
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap foil around the outside base if desired.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until it resembles damp sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat softened cream cheese and sugar until creamy and smooth (about 2 minutes). Scrape the bowl.
- Add eggs, one at a time, beating just until incorporated. Do not overmix.
- Mix in sour cream, vanilla extract, and a pinch of salt until the batter is silky and lump-free.
- Divide the batter in half. Fold peanut butter into one half and marshmallow creme into the other half.
- Dollop big scoops of each batter alternately over the crust. Use a butter knife to gently swirl for a marbled effect.
- Bake at 325°F for 45–55 minutes, until edges are set but center jiggles slightly. Tent with foil if browning too fast.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, microwave 2 tablespoons peanut butter until melted and drizzle over cheesecake. Dollop 2 tablespoons marshmallow creme on top and swirl gently. Garnish with chopped peanuts or mini marshmallows if desired.
Notes
For best results, use room temperature ingredients and avoid overmixing once eggs are added. Chill the cheesecake thoroughly before serving for the creamiest texture. To make gluten-free, use gluten-free graham crackers. For nut-free, substitute sunflower seed butter. For clean slices, dip your knife in hot water and wipe between cuts.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 430
- Sugar: 27
- Sodium: 340
- Fat: 29
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 1
- Protein: 8
Keywords: fluffernutter cheesecake, peanut butter cheesecake, marshmallow cheesecake, birthday dessert, easy cheesecake, American dessert, party dessert, kid-friendly, creamy cheesecake, no water bath cheesecake