Nutter Butter Peanut Butter Cheesecake (Printer-friendly)

Creamy peanut butter cheesecake on a crunchy Nutter Butter crust, topped with whipped cream and peanuts.

# 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 a 9-inch springform pan and line the bottom with parchment paper.
02 - In a large bowl, combine crushed Nutter Butter cookies with melted butter until the mixture resembles wet sand with even distribution.
03 - Press the cookie mixture firmly into the prepared pan to form an even, compact layer using the back of a measuring cup. Bake for 10 minutes, then remove and 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 for 2 to 3 minutes until smooth and creamy.
05 - Add vanilla extract and creamy peanut butter to the cream cheese mixture. Mix on medium speed until fully incorporated and no streaks remain.
06 - Add eggs one at a time, beating on low speed after each addition. Mix just until combined after adding each egg to avoid over-mixing.
07 - Pour the cream cheese mixture over the cooled crust. Use a spatula to smooth the top surface evenly.
08 - Bake for 50 to 60 minutes until the edges are set but the center remains slightly jiggly when gently shaken.
09 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
10 - Remove from the oven and transfer to the refrigerator. Chill for at least 4 hours, preferably overnight, for optimal texture and flavor development.
11 - In a clean mixing bowl, whip heavy cream with powdered sugar using an electric mixer until stiff peaks form.
12 - Spread or dollop whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice the cheesecake with a sharp knife, wiping clean between cuts. Serve chilled.

# Expert Tips:

01 -
  • It turns your favorite childhood cookie into a creamy, grown up dessert that still feels nostalgic.
  • The crust stays crisp even after chilling, giving every bite that satisfying crunch.
  • Peanut butter lovers get double the flavor without it being too sweet or heavy.
  • It looks impressive but comes together with ingredients you can grab at any grocery store.
02 -
  • Cold cream cheese will give you lumps that no amount of beating can smooth out, so leave it on the counter for at least an hour before you start.
  • Opening the oven door too early or cooling the cheesecake too fast will cause the top to crack, so resist the urge to peek.
  • Use regular creamy peanut butter, not natural, because the oil separation in natural brands can ruin the texture of the filling.
03 -
  • Run your springform pan under hot water for a few seconds before releasing the latch, it helps the cheesecake slide right off.
  • If the top does crack, don't panic, the whipped cream will cover it completely and no one will ever know.
  • Taste your peanut butter before adding it to make sure it's fresh, because stale peanut butter will dull the entire dessert.
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