Nutter Butter Cheesecake

My cousin showed up one Sunday with a bag of Nutter Butters and a wild idea. She wanted to turn them into cheesecake, and I thought she was joking until she started crushing cookies in my kitchen. By the time we pulled that golden beauty from the oven, the whole house smelled like a peanut butter dream. Now it's the dessert I make when I want to hear someone say wow before they even take a bite.

I brought this to a potluck once, and three people asked for the recipe before dessert was even served. One friend stood by the table guarding her slice like it might vanish. There's something about peanut butter cheesecake that turns reasonable adults into dessert hoarders, and I love watching it happen every single time.

Ingredients

• Nutter Butter cookies: These make the crust taste like the filling of the cookies themselves, so you get peanut butter flavor all the way through.
• Unsalted butter: Melted butter binds the crust together and adds richness without competing with the peanut flavor.
• Cream cheese: Softened to room temperature, it whips into the smoothest, creamiest base that holds the whole cheesecake together.
• Granulated sugar: Just enough sweetness to balance the tang of the cream cheese without making it cloying.
• Vanilla extract: A small pour deepens the flavor and makes everything taste more rounded and warm.
• Eggs: They give the cheesecake structure and that signature dense, velvety texture when baked low and slow.
• Creamy peanut butter: This is where the magic happens, swirling into the batter and making every bite unmistakably nutty.
• Heavy whipping cream: Whipped with powdered sugar, it turns into soft, billowy clouds that sit perfectly on top.
• Powdered sugar: Sweetens the whipped cream without any graininess, keeping it silky smooth.
• Chopped peanuts: A crunchy garnish that adds texture and makes the top look like it belongs in a bakery window.
• Additional Nutter Butter cookies: Because sometimes you just need one more cookie sticking out of the whipped cream for good measure.

Instructions

Prep the pan:

Preheat your oven to 325°F and grease a 9 inch springform pan, then line the bottom with parchment paper so the crust releases cleanly later. This little step saves so much frustration when it's time to serve.

Make the crust:

Crush the Nutter Butter cookies until they're fine crumbs, then stir in the melted butter until it looks like wet sand. Press it firmly into the bottom of the pan using the back of a measuring cup to get it smooth and even.

Bake the crust:

Slide the crust into the oven for 10 minutes to set it up, then let it cool while you make the filling. A pre baked crust holds its shape and adds a little extra crunch.

Beat the cream cheese:

In a large bowl, beat the softened cream cheese and sugar with an electric mixer until it's completely smooth and creamy, about 2 to 3 minutes. Scrape down the sides so nothing gets left behind.

Add peanut butter and vanilla:

Mix in the peanut butter and vanilla extract until everything is blended and you can smell that nutty sweetness filling the kitchen. Don't rush this part, it's where the flavor really comes together.

Fold in the eggs:

Add the eggs one at a time, beating on low speed just until each one disappears into the batter. Overmixing here can cause cracks, so keep it gentle and brief.

Pour and smooth:

Pour the filling over the cooled crust and use a spatula to smooth the top into an even layer. Tap the pan gently on the counter to release any air bubbles hiding in the batter.

Bake low and slow:

Bake for 50 to 60 minutes, until the edges are set but the center still has a little jiggle when you shake the pan. The residual heat will finish cooking it as it cools.

Cool in the oven:

Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gradual temperature change keeps the top from cracking like a fault line.

Chill completely:

Move the cheesecake to the fridge and let it chill for at least 4 hours, or overnight if you can wait. The flavors deepen and the texture firms up beautifully with time.

Whip the topping:

Beat the heavy cream and powdered sugar together until stiff peaks form, then spread it over the chilled cheesecake in soft, swooping waves. This is where it starts looking like something from a magazine.

Garnish and serve:

Sprinkle chopped peanuts over the whipped cream and tuck a few extra Nutter Butter cookies around the edge for drama. Slice with a warm, clean knife and serve each piece cold and perfect.

Save

Save

The first time I served this at a family dinner, my uncle went quiet for three bites, then looked up and said it tasted like the best parts of his childhood and a fancy restaurant all at once. That's when I knew this recipe was a keeper. Sometimes a dessert isn't just sweet, it's a little piece of comfort that people remember long after the plates are cleared.

Making It Ahead

This cheesecake loves being made a day early. The flavors marry overnight, the texture gets even creamier, and you get to skip the dessert stress on the day you're serving it. Just keep it covered in the fridge and add the whipped cream and garnishes right before you bring it out. I've even made it two days ahead without any loss of quality, which is a lifesaver during busy holiday weeks.

Serving Suggestions

A drizzle of warm chocolate or caramel sauce turns each slice into something truly decadent. I like to serve it with a small dish of extra chopped peanuts on the side so people can add more crunch if they want. If you're feeling fancy, a tiny scoop of vanilla ice cream on the side makes it feel like a full dessert experience. It pairs beautifully with coffee, cold milk, or even a glass of dessert wine if you're entertaining.

Storage and Leftovers

Cover the cheesecake tightly with plastic wrap or foil and keep it in the fridge for up to five days. The crust stays surprisingly crisp, and the filling holds its shape beautifully. If you want to freeze it, wrap individual slices in plastic wrap and then foil, and they'll keep for up to two months.

• Thaw frozen slices in the fridge overnight for the best texture.
• Refresh the whipped cream topping if it deflates after a day or two in the fridge.
• A warm knife wiped clean between cuts gives you the prettiest, cleanest slices every time.

Save

Save

This is the kind of dessert that makes people lean back in their chairs and sigh happily. Whether you're celebrating something big or just need a reason to bake, this Nutter Butter cheesecake delivers every single time.

Questions & Answers for Recipes

→ Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day ahead enhances the flavors. The cheesecake needs at least 4 hours to chill, but overnight refrigeration yields even better results. Store it covered in the refrigerator and add the whipped topping just before serving.

→ Why did my cheesecake crack?

Cracks typically occur from over-mixing the eggs or cooling too rapidly. Mix eggs just until combined and use the gradual cooling method specified in the instructions. For extra protection, bake in a water bath to maintain even humidity and temperature.

→ Can I use natural peanut butter instead of creamy?

Creamy peanut butter works best as it provides a smoother texture and consistent sweetness. Natural peanut butter with separated oil may affect the filling's consistency. If using natural, stir it thoroughly and consider adding slightly more sugar to balance the flavors.

→ How do I know when the cheesecake is done baking?

The edges should be set while the center remains slightly jiggly, similar to gelatin. This residual heat completes the cooking process. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

→ Can I freeze this cheesecake?

Yes! Freeze the cheesecake without the whipped topping. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before adding fresh whipped cream and garnishes.

→ What can I substitute for Nutter Butter cookies?

Peanut butter sandwich cookies, vanilla wafers, or graham crackers work well as crust alternatives. For the filling, you can use any nut butter like almond or cashew, though the flavor profile will shift slightly from the classic peanut butter taste.