Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake with Nutter Butter crust, whipped cream, and crunchy peanut topping.

# 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 & Garnish

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

# How To Make It:

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 until the mixture resembles wet sand.
03 - Press the cookie mixture firmly into the prepared pan, using the back of a measuring cup for an even surface. Bake for 10 minutes and allow to cool completely.
04 - In a separate large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
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 overmixing to prevent incorporating excess air.
07 - Pour the cheesecake filling over the cooled crust and smooth the top with a spatula to create an even surface.
08 - Bake for 50-60 minutes until the edges are set but the center shows a slight jiggle when the pan is gently shaken.
09 - Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent surface cracking.
10 - Remove from the oven and refrigerate for at least 4 hours, preferably overnight, for optimal flavor and texture.
11 - Whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream evenly over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice with a thin, warm knife and serve chilled.

# Expert Advice:

01 -
  • It turns a nostalgic cookie into a show stopping dessert that tastes like a fancy bakery creation.
  • The creamy peanut butter filling is rich without being heavy, and every bite melts on your tongue.
  • You can make it the day before and let it chill overnight, which means less stress and deeper flavor.
  • It impresses guests but uses simple ingredients you can find at any grocery store.
02 -
  • Let your cream cheese sit at room temperature for at least an hour before mixing, or you'll end up with lumps no amount of beating can fix.
  • Don't open the oven door while the cheesecake bakes, sudden temperature drops cause cracks every single time.
  • If you want an ultra smooth top, bake the cheesecake in a water bath by wrapping the springform pan in foil and setting it in a larger pan filled with hot water.
  • Use low speed when adding eggs to avoid incorporating too much air, which can make the texture spongy instead of creamy.
03 -
  • Run your knife under hot water and wipe it dry between slices for clean, bakery perfect edges every time.
  • If the top cracks despite your best efforts, just cover it with whipped cream and no one will ever know.
  • Make the cheesecake a day ahead so the flavors have time to meld and the texture becomes even creamier.
  • Press the crust firmly and evenly into the pan, uneven thickness can cause it to crumble when you slice.
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