Nutter Butter Cheesecake (Printable Version)

Rich and creamy peanut butter cheesecake with a crispy Nutter Butter crust, topped with sweet whipped cream and crunchy peanuts.

# What You'll Need:

→ Crust

01 - 24 Nutter Butter cookies, crushed
02 - 1/4 cup unsalted butter, melted

→ Cheesecake Filling

03 - 16 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 3 large eggs
07 - 1/2 cup creamy peanut butter

→ Whipped Topping and Garnish

08 - 1 cup heavy whipping cream
09 - 1/2 cup powdered sugar
10 - 1/4 cup chopped peanuts, optional for garnish
11 - Additional Nutter Butter cookies for garnish

# Directions:

01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - In a large bowl, combine crushed Nutter Butter cookies with melted butter, mixing until the texture resembles wet sand.
03 - Press the cookie mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 10 minutes, then remove and cool completely.
04 - In a separate large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, approximately 2 to 3 minutes.
05 - Add vanilla extract and peanut butter to the cream cheese mixture, mixing until fully incorporated.
06 - Add eggs one at a time on low speed, mixing just until combined after each addition. Avoid over-mixing to prevent incorporating excess air.
07 - Pour the cream cheese mixture over the cooled crust and smooth the top with a rubber spatula.
08 - Bake for 50 to 60 minutes until the edges are set but the center remains slightly jiggly.
09 - Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, or overnight for optimal flavor development and texture.
11 - Whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice and serve chilled.

# Expert Advice:

01 -
  • The crust tastes like childhood in cookie form, and it holds up beautifully under all that creamy filling.
  • Peanut butter swirls through every bite without ever feeling too heavy or sticky.
  • It slices clean, looks stunning on a plate, and makes people think you spent way more effort than you did.
  • Leftovers get even better after a night in the fridge when all the flavors settle in together.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese turns into lumpy batter no matter how long you beat it.
  • That jiggly center is your friend, it will set as it chills and turn into the creamiest texture you've ever tasted.
  • Cooling the cheesecake slowly in the oven prevents those heartbreaking cracks that show up when the temperature drops too fast.
  • A water bath isn't required, but if you want bakery level smoothness, wrap the pan in foil and set it in a roasting pan with an inch of hot water.
03 -
  • Run your knife under hot water and wipe it dry before each slice, it glides through the cheesecake like butter.
  • If the top cracks, don't panic, the whipped cream covers it completely and no one will ever know.
  • Taste your peanut butter before adding it, some brands are saltier than others and you might want to adjust the sugar slightly.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing, it makes serving so much easier and the flavors open up.
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