Nutter Butter Peanut Butter Cheesecake (Print version)

Creamy peanut butter cheesecake on a Nutter Butter crust with whipped cream 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 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

# 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, mix crushed Nutter Butter cookies with melted butter until evenly combined and the texture resembles wet sand.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust using the back of a measuring cup. Bake for 10 minutes, then allow to cool completely.
04 - In a separate large mixing bowl, beat softened cream cheese and granulated sugar together 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; mix until fully incorporated.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Do not over-mix to maintain a smooth texture.
07 - Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula to ensure even distribution.
08 - Bake for 50 to 60 minutes, until the edges are set but the center is slightly jiggly.
09 - Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, or overnight for best results.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butter cookies as desired.
13 - Slice and serve chilled.

# Expert Tips:

01 -
  • It turns childhood nostalgia into an elegant dessert that tastes like a secret handshake between your inner kid and your grown up palate.
  • The peanut butter swirl stays creamy and rich without overwhelming the tangy cheesecake, so every bite feels balanced and luxurious.
  • You can make it the day before and let it chill overnight, which means less stress and more time to clean up your inevitable cookie crumb disaster.
02 -
  • Let your cream cheese sit on the counter for at least an hour before you start mixing, because cold cream cheese will leave you with lumps no amount of beating can smooth out.
  • Don't open the oven door during baking or the sudden temperature drop can cause the top to crack; trust the jiggle test and the slow cool method instead.
  • Use a water bath if you want extra insurance against cracks: wrap the outside of the springform pan in foil and set it in a larger pan filled with an inch of hot water before baking.
03 -
  • Run a thin knife around the edge of the cheesecake before releasing the springform pan to prevent the sides from sticking and tearing.
  • If the top does crack, don't panic: the whipped cream topping covers all sins, and a few extra cookie crumbs scattered on top make it look intentional and rustic.
  • Taste your peanut butter before adding it to the filling; if it's too salty, cut back slightly on any added salt in the recipe to keep the balance right.
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