Nutter Butter Cheesecake (Print View)

Luscious peanut butter cheesecake with Nutter Butter crust, whipped cream, and chopped 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 & 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

# Step-by-Step Directions:

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 let 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, about 2 to 3 minutes.
05 - Add vanilla extract and peanut butter to the cream cheese mixture and 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.
07 - Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
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. Let the cheesecake cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate 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 Suggestions:

01 -
  • It tastes like childhood wrapped in silk, every single bite rich and nostalgic without being cloyingly sweet.
  • The Nutter Butter crust stays crisp even after chilling, giving you that satisfying crunch under all that cream.
  • It feeds a crowd and actually gets better overnight, so you can make it ahead and look effortlessly impressive.
  • Peanut butter swirls through the filling in a way that feels indulgent but never heavy.
02 -
  • Let your cream cheese sit out for at least an hour before you start, cold cream cheese will never blend smoothly no matter how long you beat it.
  • Don't open the oven door while the cheesecake bakes, the temperature drop can cause the top to crack or sink in the middle.
  • If you see a crack forming anyway, don't panic, the whipped cream topping will cover it completely and no one will ever know.
03 -
  • Wrap your springform pan in a layer of foil before baking, even if you're not using a water bath, it catches any butter that might leak from the crust.
  • If your peanut butter is too stiff, microwave it for 10 seconds to soften it slightly before mixing it into the cream cheese, it blends in much more smoothly.
  • For an extra peanut buttery swirl, reserve a few tablespoons of the filling, mix in an extra spoonful of peanut butter, then swirl it on top before baking.
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