Nutter Butter Cheesecake

My neighbor brought over a slice wrapped in foil one Sunday afternoon, and I thought I knew what cheesecake was supposed to taste like. One bite of that peanut butter swirl changed everything. The creamy filling, the salty-sweet crust made entirely from Nutter Butter cookies, it was like someone finally understood that peanut butter belongs in every celebration. I asked for the recipe immediately, scribbled it on the back of a grocery receipt, and have been making it ever since.

I made this for my sister's birthday last spring, and she nearly cried when she saw the whole Nutter Butters pressed into the whipped cream on top. She had been talking about a peanut butter dessert she had at a restaurant months earlier, but this one, she said, was better. We sat on her porch with our slices, and the only sound was forks scraping plates. That kind of silence is the best compliment a dessert can get.

Ingredients

• Nutter Butter cookies: These form the crust and bring that unmistakable peanut butter cookie flavor, no need to bake cookies from scratch when these are perfect as they are.
• Unsalted butter: Melted butter binds the cookie crumbs together and adds richness, I always use unsalted so I can control the sweetness.
• Cream cheese: The foundation of the filling, it must be fully softened or you will end up with lumps no amount of mixing can fix.
• Granulated sugar: Sweetens the filling without overpowering the peanut butter, and helps create that smooth, creamy texture.
• Vanilla extract: A little vanilla rounds out the flavors and keeps the peanut butter from feeling too heavy.
• Eggs: These give structure to the cheesecake, add them slowly and mix gently or the texture will turn dense.
• Creamy peanut butter: The star of the filling, use a standard creamy variety and not natural peanut butter, which can separate and make the filling oily.
• Heavy whipping cream: Whipped with powdered sugar, this creates a light, billowy topping that balances the richness below.
• Powdered sugar: Sweetens and stabilizes the whipped cream without adding graininess.
• Chopped peanuts: Optional but highly recommended, they add a salty crunch that makes every 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. This step saves you from heartbreak later when the cheesecake refuses to release.

Make the Crust:

Crush the Nutter Butter cookies until they look like wet sand, then stir in the melted butter until everything is evenly coated. Press the mixture firmly into the bottom of the pan, using the back of a measuring cup to smooth it out, then bake for 10 minutes and let it cool.

Beat the Cream Cheese:

In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed for 2 to 3 minutes. The mixture should look smooth and fluffy, with no lumps hiding in the corners of the bowl.

Add Peanut Butter and Vanilla:

Mix in the vanilla extract and creamy peanut butter until fully combined. The filling will start to smell like the best peanut butter cup you have ever had.

Incorporate the Eggs:

Add the eggs one at a time, beating on low speed and mixing just until each one disappears into the batter. Overmixing at this stage will add too much air and cause cracks.

Assemble and Bake:

Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.

Cool Slowly:

Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. This gradual temperature change is the secret to preventing cracks.

Chill Thoroughly:

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if you can wait. The flavor deepens and the texture becomes perfectly creamy after a long chill.

Whip the Topping:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread it over the chilled cheesecake in soft clouds.

Garnish and Serve:

Sprinkle chopped peanuts over the whipped cream and tuck a few whole Nutter Butter cookies around the edge. Slice with a warm, clean knife and serve each piece cold.

Save

The first time I brought this to a potluck, someone asked if I had ordered it from a bakery. I laughed and said no, but secretly I was proud enough to float. That cheesecake sat on the dessert table like a centerpiece, and by the end of the night, all that was left was a smear of peanut butter on the plate. Food that makes people happy like that is worth every minute of wait time.

How to Avoid Cracks

Cracks happen when the cheesecake cools too quickly or bakes at too high a temperature, so the slow cool down in the oven is not optional. Some people swear by water baths, and they do work beautifully if you are willing to wrap your springform pan in foil and fuss with boiling water. I have found that the cracked door method works just as well with less mess. If a crack does appear, do not panic, the whipped cream topping will cover it like it was never there.

Make Ahead and Storage

This cheesecake actually tastes better the day after you make it, something about the flavors settling into each other overnight. I always bake it a day ahead if I am serving it for something special. Store it covered in the refrigerator for up to five days, though it rarely lasts that long. If you want to freeze it, wrap individual slices tightly in plastic wrap and then foil, they will keep for up to two months and thaw beautifully in the fridge.

Serving Suggestions

This cheesecake is rich enough to stand on its own, but a drizzle of warm chocolate or caramel sauce takes it somewhere even more decadent. I have also served it with a handful of fresh berries on the side to cut through the richness, and that combination is stunning. If you are feeling extra, crush a few more Nutter Butters and sprinkle them over each slice right before serving.

• Serve it cold, straight from the fridge, for the best texture and flavor.
• Use a sharp knife dipped in hot water and wiped clean between slices for perfect cuts.
• Leftover whipped cream can be dolloped on coffee the next morning, just saying.

Save

There is something about a cheesecake that feels like an occasion, and when that cheesecake tastes like your favorite childhood cookie, it becomes a story people remember. I hope this one ends up on your table, surrounded by people you love, with forks that can not move fast enough.

Recipe Questions & Answers

→ Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day ahead improves the flavor and texture. The cheesecake needs at least 4 hours to chill, but overnight refrigeration yields the creamiest, most stable slices. Keep it covered in the refrigerator.

→ Why did my cheesecake crack?

Cracks usually form from over-mixing the batter or cooling too quickly. Mix eggs just until combined, and follow the slow cooling method by leaving the door slightly ajar. Using a water bath also helps prevent cracking while ensuring a silky texture.

→ Can I substitute the Nutter Butter cookies?

You can use other peanut butter sandwich cookies or even graham crackers mixed with a bit of peanut butter powder. However, Nutter Butters provide the most authentic peanut butter flavor and the ideal crispy texture for the crust.

→ How should I store leftovers?

Store covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic and freeze for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.

→ Is a water bath necessary?

Not required, but highly recommended for the creamiest results. A water bath creates gentle, even heat that prevents cracks and produces a silky, custard-like texture. Simply wrap your springform pan in foil and place it in a roasting pan filled with hot water.