Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake with a Nutter Butter cookie crust, whipped cream topping, and crunchy peanut garnish.

# What You 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
11 - Additional Nutter Butter cookies for garnish

# 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, combine crushed Nutter Butter cookies with melted butter, mixing until the texture resembles wet sand with even distribution.
03 - Press the cookie mixture firmly into the prepared pan bottom to create an even layer. Use the back of a measuring cup to smooth the surface. Bake for 10 minutes, then remove and cool completely.
04 - In a separate large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes until smooth and creamy.
05 - Add vanilla extract and peanut butter to the cream cheese mixture, mixing until fully incorporated.
06 - Add eggs one at a time, beating on low speed after each addition and mixing just until combined. Avoid over-mixing.
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 remains slightly jiggly.
09 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, or overnight for optimal results.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice with a sharp knife and serve chilled.

# Expert Suggestions:

01 -
  • The crust tastes like childhood and the filling tastes like grown up indulgence, all in one forkful.
  • It slices beautifully without crumbling, making it perfect for dinner parties or quiet nights when you just want something impressive.
  • Peanut butter lovers will ask you to make this again, and again, and probably one more time after that.
02 -
  • Let the cream cheese sit out for at least an hour before you start, cold cream cheese will give you lumps that no amount of beating can smooth out.
  • Do not skip the slow oven cool down, rushing this step is the number one reason cheesecakes crack down the middle.
  • If you see the edges puffing up or browning too fast, your oven is too hot, lower the temperature by 10 degrees and keep baking.
03 -
  • Run your spatula under hot water before smoothing the filling, it glides over the surface without dragging or creating air pockets.
  • If your springform pan has ever leaked, wrap the outside in foil even if you are not using a water bath, it saves your oven from drips.
  • Taste your peanut butter before adding it, some brands are saltier than others and you might want to adjust the sugar slightly.
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