Pin It The kitchen smelled like butter and peanuts the afternoon I decided to make a cheesecake using my favorite childhood cookies. I had just bought a springform pan and was itching to break it in with something a little unexpected. Nutter Butters seemed like a wild idea at the time, but I crushed them anyway, mixed them with melted butter, and pressed the crumbs into the pan with my fingers. The result was so good I ended up making three more that month, each one better than the last. Now it's the dessert I make when I want to surprise people who think they've tasted it all.
I brought this to a potluck once and watched someone take a bite, pause, then immediately go back for seconds before the table was even set. A friend asked if I'd ordered it from a bakery, and I just smiled and said I'd crushed cookies in my kitchen that morning. The whipped cream on top was so soft it practically dissolved, and the peanuts added just enough crunch to keep things interesting. That night, three people asked for the recipe, and I knew I'd stumbled onto something special.
Ingredients
- Nutter Butter cookies: These create a sweet, peanutty crust that holds together beautifully when mixed with butter and stays crisp under the creamy filling.
- Unsalted butter: Melted butter binds the cookie crumbs and adds richness without making the crust too salty.
- Cream cheese: Softened to room temperature, it whips into a smooth, luscious base that makes the cheesecake luxurious and tangy.
- Granulated sugar: Sweetens the filling just enough to balance the cream cheese and peanut butter without overpowering.
- Vanilla extract: A teaspoon adds warmth and depth, rounding out all the flavors in the filling.
- Eggs: They give structure and help the cheesecake set into that perfect creamy texture.
- Creamy peanut butter: Swirled into the batter, it brings bold peanut flavor and a silky richness that makes every bite feel indulgent.
- Heavy whipping cream: Whipped with powdered sugar, it becomes a soft cloud of topping that contrasts beautifully with the dense cheesecake.
- Powdered sugar: Sweetens the whipped cream and helps it hold its shape without being gritty.
- Chopped peanuts: Optional but highly recommended for a salty crunch that plays off the sweet cream.
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. This little step saves so much frustration later.
- Make the crust:
- Crush the Nutter Butter cookies until they're fine crumbs, then stir in melted butter until the mixture looks like wet sand and holds together when you press it. Pack it firmly into the pan with the back of a measuring cup and bake for 10 minutes until it smells toasty, then let it cool completely.
- Beat the cream cheese base:
- Use an electric mixer to beat softened cream cheese and sugar on medium speed until it's smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl so nothing gets left behind.
- Add peanut butter and vanilla:
- Mix in the vanilla extract and creamy peanut butter until everything is fully blended and silky. The color will lighten and the aroma will make you want to eat it straight from the bowl.
- Incorporate the eggs:
- Add eggs one at a time on low speed, beating just until each one disappears into the batter. Overmixing here can cause cracks, so be gentle and patient.
- 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.
- Bake low and slow:
- Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly when you nudge the pan. It will firm up as it cools, so don't worry if it looks a little soft.
- 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 helps prevent those dreaded cracks on top.
- Chill completely:
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours, though overnight is even better. The flavors deepen and the texture becomes perfectly creamy.
- Whip the topping:
- Before serving, whip heavy cream with powdered sugar until stiff peaks form and the cream holds its shape. Spread it generously over the chilled cheesecake.
- Garnish and serve:
- Sprinkle chopped peanuts and extra Nutter Butter cookies on top for crunch and visual appeal. Slice with a warm knife for clean edges and serve chilled.
Pin It There was a summer evening when I served this cheesecake on the back porch, and the sun was setting just as we cut into it. The whipped cream caught the golden light, and everyone got quiet for a moment while they tasted the first bite. Someone said it tasted like childhood and celebration all at once, and I realized that's exactly what good dessert should do. It wasn't just sweet, it was a memory we were all making together, one creamy, peanutty slice at a time.
How to Store Leftovers
Cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to five days. The whipped cream may soften slightly over time, but the flavor stays just as rich and delicious. If you want to freeze it, wrap individual slices in plastic wrap and then foil, and freeze for up to two months. Thaw slices in the fridge overnight before serving, and add fresh whipped cream and garnishes right before you plate them.
Variations to Try
You can swirl melted chocolate into the batter before baking for a peanut butter cup vibe, or drizzle caramel sauce over the whipped cream for a salty sweet finish. I've also tried folding mini chocolate chips into the filling, and it was a hit with kids and adults alike. For a lighter version, replace half the cream cheese with Greek yogurt, though the texture will be slightly less dense. If you're feeling fancy, top each slice with a whole Nutter Butter cookie standing upright in the whipped cream.
Serving Suggestions
This cheesecake shines on its own, but it pairs beautifully with a hot cup of coffee or a cold glass of milk. I like to serve it with a small bowl of extra chopped peanuts and a dish of chocolate or caramel sauce so guests can customize their slices. It's perfect for birthdays, potlucks, or any time you want to make people feel special without spending all day in the kitchen.
- Serve with freshly brewed coffee for a rich, indulgent pairing.
- Add a drizzle of melted chocolate or salted caramel for extra decadence.
- Garnish each slice with a whole Nutter Butter cookie for a playful presentation.
Pin It Every time I pull this cheesecake from the fridge and hear the springform pan release with that satisfying click, I feel a little thrill of pride. It's become the dessert I make when I want to remind people that simple ingredients and a little patience can create something truly memorable.
Recipe Questions & Answers
- → Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day ahead. In fact, refrigerating overnight enhances the flavor and allows the filling to set perfectly. Just add the whipped cream topping before serving.
- → Why is my cheesecake cracking on top?
Cracks usually occur from rapid temperature changes or over-baking. Let the cheesecake cool gradually in the oven with the door cracked, and avoid over-mixing the batter. A water bath also helps prevent cracking.
- → Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter gives the smoothest texture, you can use crunchy for added texture. Just note that it may affect the silky consistency of the filling slightly.
- → How do I know when the cheesecake is done baking?
The edges should be set and slightly puffed, while the center remains slightly jiggly when you gently shake the pan. It will continue to set as it cools and chills.
- → What can I substitute for Nutter Butter cookies?
You can use graham crackers mixed with a few tablespoons of peanut butter, or any peanut butter sandwich cookies. Adjust the butter amount if needed to achieve a wet sand texture.
- → How should I store leftover cheesecake?
Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months.