Nutter Butter Peanut Butter Cheesecake

The kitchen smelled like a bakery collided with a peanut butter factory, and I wasn't mad about it. My niece had been begging for something that tasted like her favorite lunchbox cookies turned into something fancy enough for her birthday dinner. After three failed attempts at peanut butter swirl brownies, I caved and went straight to the source: actual Nutter Butters, crushed into submission and baked into the most indulgent cheesecake I'd ever pulled from my oven. The look on her face when she saw those cookies perched on top made every messy bowl worth it.

I brought this to a potluck once, and my friend who claimed she didn't like peanut butter came back for seconds with a sheepish grin. She admitted the whipped cream topping made it feel lighter than she expected, and the crunchy peanuts on top added just enough texture to keep things interesting. By the end of the night, the pan was empty except for a few smeared streaks of filling, and I had four people ask me to text them the recipe before I even got to my car. It's been my go to ever since when I need something impressive that doesn't require culinary school skills.

Ingredients

• Nutter Butter cookies: The foundation of the crust and the nostalgic soul of this dessert; crush them finely so they bind well with the butter and hold their shape during baking.
• Unsalted butter: Melted and mixed with the cookie crumbs to create a crust that's sturdy enough to slice cleanly but tender enough to crumble on your fork.
• Cream cheese: The creamy, tangy base of the filling; let it soften fully at room temperature so it blends smoothly without lumps or overworking your mixer.
• Granulated sugar: Sweetens the filling just enough to balance the cream cheese tang and the richness of the peanut butter without tipping into cloying territory.
• Vanilla extract: A warm, aromatic backdrop that deepens the flavor and makes everything taste more homemade and intentional.
• Eggs: They give the cheesecake structure and that signature dense, velvety texture; add them one at a time and mix gently to avoid incorporating too much air.
• Creamy peanut butter: The star swirl that makes this cheesecake unforgettable; use a standard jarred variety that's smooth and spreadable, not the natural kind that separates.
• Heavy whipping cream: Whipped into soft clouds with powdered sugar, it crowns each slice with a light, sweet contrast to the rich filling below.
• Powdered sugar: Sweetens and stabilizes the whipped cream without the grittiness of granulated sugar, so it stays fluffy and smooth.
• Chopped peanuts: Optional but highly recommended for a salty crunch that cuts through the creamy sweetness and adds a little visual flair.

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 easily later. This small step saves you from heartbreak when you try to serve it.

Build the Crust:

Crush the Nutter Butter cookies into fine crumbs, then stir in the melted butter until the mixture looks like damp sand and holds together when you squeeze it. Press it firmly and evenly into the bottom of the pan using the back of a measuring cup, then bake for 10 minutes and let it cool while you make the filling.

Cream the Base:

Beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until it's silky smooth and no lumps remain, about 2 to 3 minutes. Scrape down the sides of the bowl so nothing gets left behind.

Add the Peanut Butter:

Mix in the vanilla extract and peanut butter until they're fully blended into the cream cheese mixture and the color is uniform. The kitchen will start smelling incredible right about now.

Fold in the Eggs:

Add the eggs one at a time on low speed, mixing just until each one disappears into the batter. Overmixing here can add too much air and lead to cracks, so go gently.

Assemble and Bake:

Pour the filling over the cooled crust and smooth the top with a spatula, then slide it into the oven for 50 to 60 minutes. The edges should be set and the center should still have a slight jiggle when you gently shake the pan.

Cool Slowly:

Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour so it cools gradually and doesn't shock into cracking. Then transfer it to the fridge and chill for at least 4 hours, though overnight is even better.

Whip and Garnish:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form, then spread it generously over the chilled cheesecake. Scatter chopped peanuts and extra Nutter Butter cookies on top for a finish that looks as good as it tastes.

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The first time I served this, my brother in law who never compliments desserts looked up mid bite and said, This is dangerous. I had to agree, because once you start slicing into that creamy peanut butter swirl and crunchy crust, it's nearly impossible to stop at one piece. It became the dessert I make when I want people to remember the meal long after the dishes are done.

How to Store and Make Ahead

This cheesecake keeps beautifully in the fridge for up to five days if you cover it loosely with plastic wrap or store it in an airtight container. I've found that the flavors actually deepen and meld after a day or two, so making it ahead is not just convenient but genuinely improves the final result. If you want to freeze it, wrap individual slices tightly in plastic wrap and then foil, and they'll stay fresh for up to two months; just thaw them in the fridge overnight before serving. The whipped cream topping is best added fresh, so if you're planning ahead, leave that step until just before you serve.

Variations and Swaps

If you can't find Nutter Butters or want to switch things up, vanilla wafers or graham crackers mixed with a few tablespoons of peanut butter powder make a solid crust substitute. For a chocolate twist, swap half the peanut butter in the filling for melted semi sweet chocolate, or drizzle warm chocolate ganache over the whipped cream topping. I've also made this with almond butter and crushed almond cookies for friends with peanut allergies, and it was just as luscious and crowd pleasing.

Serving Suggestions

This cheesecake shines on its own, but a drizzle of salted caramel or warm chocolate sauce takes it into truly decadent territory. I like to serve it with a strong cup of coffee or a glass of cold milk to cut through the richness, and it pairs beautifully with fresh strawberries or a handful of raspberries if you want a tart contrast. For parties, slice it into thin wedges since it's so rich, and watch people come back for seconds anyway.

• Let slices sit at room temperature for 10 minutes before serving so the flavors open up and the texture softens just enough.
• Use a hot, dry knife to cut clean slices: dip it in hot water, wipe it dry, then slice and repeat.
• Leftover whipped cream can be dolloped on individual slices instead of spread over the whole cheesecake if you're serving it over several days.

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Every time I pull this cheesecake from the fridge and hear someone gasp at the first bite, I'm reminded why I keep making it. It's proof that sometimes the best desserts come from trusting your cravings and letting a childhood favorite grow up alongside you.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake actually develops deeper flavor when made a day ahead. Prepare it up to 24 hours before serving and keep it refrigerated. Add the whipped cream topping just before serving for the freshest presentation.

→ Why did my cheesecake crack?

Cracks typically occur from over-mixing the batter or cooling too quickly. Mix eggs just until combined and follow the gradual cooling method—letting it rest in the oven with the door cracked for an hour before refrigerating. A water bath can also help prevent cracking.

→ Can I use natural peanut butter?

Natural peanut butter can be used, but it may affect the texture slightly due to oil separation. For best results, use creamy commercial peanut butter like Jif or Skippy. If using natural, stir it thoroughly and consider reducing other liquids slightly.

→ How should I store leftovers?

Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep for up to 5 days. The crust may soften slightly over time but the flavor remains excellent. For longer storage, freeze individual slices wrapped in plastic and foil.

→ Can I substitute the Nutter Butter cookies?

You can use other peanut butter sandwich cookies or even vanilla wafers mixed with a tablespoon of peanut butter. For a different twist, try chocolate sandwich cookies for a chocolate-peanut butter variation. Just keep the total cookie amount the same for proper crust texture.