Nutter Butter Peanut Butter Cheesecake

My sister showed up one Saturday with a bag of Nutter Butters and a wild idea. She wanted a cheesecake that tasted exactly like those cookies, crust and all. I thought she was joking until she pulled out cream cheese and peanut butter from her tote. We spent the afternoon testing ratios, licking spoons, and laughing at how serious we were about dessert. That first slice, with its peanut butter swirl and cookie crunch, made us both go quiet for a full minute.

I brought this to a potluck once and watched three people go back for seconds before admitting they usually skip dessert. One friend actually asked if I'd made the cookies from scratch, which made me laugh because the whole point is using the real thing. The whipped cream on top lightens it just enough that you don't feel weighed down, even after a full meal. I've made it for birthdays, quiet Sundays, and once just because I had a craving I couldn't ignore.

Ingredients

• Nutter Butter cookies: The foundation of this entire dessert, their peanut butter flavor is irreplaceable and the crumbs bind beautifully with butter.
• Unsalted butter: Melted butter holds the crust together without making it greasy, and using unsalted lets you control the sweetness.
• Cream cheese: Must be softened to room temperature or you'll end up with lumps no amount of mixing can fix.
• Granulated sugar: Sweetens the filling and helps the cream cheese whip into that silky texture we're after.
• Vanilla extract: A small amount deepens the flavor without competing with the peanut butter.
• Large eggs: They set the cheesecake and give it structure, but add them gently to avoid incorporating too much air.
• Creamy peanut butter: Use the regular kind, not natural, because the oils in natural peanut butter can separate and make the filling grainy.
• Heavy whipping cream: Whips up into soft clouds that balance the richness of the cheesecake itself.
• Powdered sugar: Sweetens the whipped cream and helps it hold its shape longer than granulated would.
• Chopped peanuts: Optional, but they add a salty crunch that makes each bite more interesting.

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 small step saves you from heartbreak later.

Make the crust:

Crush the Nutter Butters into fine crumbs, then stir in melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan using the back of a measuring cup, then bake for 10 minutes and let it cool completely.

Beat the cream cheese:

In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes until it's smooth and fluffy. Scrape down the sides so nothing gets left behind.

Add peanut butter and vanilla:

Mix in the peanut butter and vanilla extract until fully incorporated and the filling is one uniform color. The smell at this stage is dangerously good.

Incorporate the eggs:

Add eggs one at a time on low speed, mixing just until each one disappears into the batter. Over mixing now will add air bubbles that turn into cracks later.

Pour and smooth:

Pour the cream cheese mixture 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 trapped air.

Bake low and slow:

Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle when you shake the pan. It will firm up as it cools, so don't wait for it to look completely solid.

Cool in the oven:

Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This gradual cool down is the secret to avoiding those dreaded cracks on top.

Chill completely:

Remove the cheesecake from the oven and refrigerate for at least 4 hours, though overnight is even better. Cold cheesecake slices cleanly and tastes richer.

Whip the topping:

Beat heavy cream with powdered sugar until stiff peaks form, which takes about 3 minutes. Don't over whip or it will turn grainy and butter like.

Garnish and serve:

Spread the whipped cream over the chilled cheesecake, then sprinkle with chopped peanuts and extra Nutter Butter cookies. Slice with a warm, clean knife for perfect edges.

Save to Pinterest

The first time I made this for my dad's birthday, he ate two slices and then asked if I could make another one for the weekend. He's not usually a dessert person, but something about the peanut butter and cream cheese together got him. Now it's become his unofficial birthday cake, and I don't mind one bit because it means I get to eat the leftovers.

How to Avoid Cracks

Cracks happen when the cheesecake cools too quickly or when too much air gets whipped into the batter. I learned this after my first attempt came out looking like a desert landscape. Now I always add eggs on low speed, avoid over mixing, and let the cheesecake cool slowly in the oven with the door cracked. If you want to go the extra mile, bake it in a water bath by wrapping the springform pan in foil and setting it in a larger pan filled with hot water. The steam keeps the top moist and even.

Make Ahead Tips

This cheesecake actually tastes better the next day after the flavors have had time to settle and deepen. I usually make it the night before I need it, then add the whipped cream and garnishes right before serving. You can even freeze it without the whipped topping for up to a month, just thaw it in the fridge overnight. It's one of those rare desserts that rewards a little patience.

Serving Suggestions

I like to drizzle warm chocolate or caramel sauce over each slice right before it hits the plate. The contrast between cold cheesecake and warm sauce is unbeatable. If you're feeling fancy, a few whole Nutter Butters standing upright in the whipped cream make it look bakery level. Sometimes I'll serve it with a small scoop of vanilla ice cream on the side, though honestly it's rich enough to stand on its own.

• Use a hot, dry knife to slice clean pieces, wiping it between each cut.
• Store leftovers covered in the fridge for up to five days, though it rarely lasts that long.
• Let slices sit at room temperature for 10 minutes before serving so the flavors open up.

Save to Pinterest

This cheesecake has become my answer to every celebration that needs something a little indulgent and a lot comforting. It's proof that sometimes the best desserts come from mixing nostalgia with a little creativity and a whole lot of peanut butter.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake actually improves with time. You can prepare it up to 24 hours in advance and refrigerate overnight. The flavors deepen and the texture becomes even creamier after resting.

→ What's the best way to prevent cracks?

Baking in a water bath helps prevent cracks by providing gentle, even heat. Also crucial: don't over-mix the eggs, let the cheesecake cool gradually in the oven with the door cracked, and always use room temperature ingredients.

→ Can I use natural peanut butter?

For best results, use commercial creamy peanut butter. Natural varieties can separate and affect the texture. If you prefer natural peanut butter, stir it thoroughly and consider adding an extra tablespoon of sugar.

→ How long does this cheesecake last?

Properly stored in the refrigerator, this cheesecake will keep for 5-7 days. Cover tightly with plastic wrap or transfer to an airtight container. The crust may soften slightly over time but remains delicious.

→ Can I freeze this cheesecake?

Yes, freeze before adding whipped topping. Wrap the cooled cheesecake thoroughly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.

→ What if I don't have a springform pan?

A 9-inch round cake pan can work, though removal is trickier. Line the bottom and sides with parchment paper, leaving overhang for easy lifting. Alternatively, bake in a square 9x9 pan and cut into bars.