Nutter Butter Cheesecake (Printable Version)

Luscious creamy peanut butter cheesecake on a crisp 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

# Steps to Follow:

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 until the mixture resembles wet sand and is evenly combined.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even layer. Use the back of a measuring cup to smooth the surface. Bake for 10 minutes, then remove from oven 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 until smooth and creamy, approximately 2 to 3 minutes.
05 - Add vanilla extract and peanut butter to the cream cheese mixture. Mix on medium speed until fully incorporated throughout.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Avoid over-mixing to maintain a smooth texture.
07 - Pour the cream cheese mixture over the cooled crust. Use a spatula to smooth the top into an even layer.
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 slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent surface cracking.
10 - Remove from oven and transfer to the refrigerator. Chill for at least 4 hours, preferably overnight, to achieve optimal texture and flavor development.
11 - Before serving, whip heavy cream with powdered sugar using an electric mixer until stiff peaks form.
12 - Spread whipped cream evenly over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice with a sharp knife dipped in hot water between cuts. Serve immediately while chilled.

# Additional Tips::

01 -
  • The contrast between the silky smooth peanut butter filling and the crunchy cookie crust creates this magical moment when your fork glides through then hits that satisfying resistance.
  • Its the one dessert I bring to potlucks when I actually want an empty plate to take home because everyone always begs for seconds.
02 -
  • Never open the oven door during the first 40 minutes of baking, no matter how tempted you are, or your cheesecake will sink faster than my heart did when my dog once ate half the crust while it was cooling.
  • Letting your cream cheese come to room temperature isnt just a suggestion, its the difference between a smooth masterpiece and a lumpy disappointment that no amount of whipped topping can hide.
03 -
  • Run a thin knife around the edge of the cheesecake immediately after removing from the oven, then let it cool completely before releasing the springform ring this prevents those frustrating stuck edges and side cracks.
  • For the smoothest possible texture, pass your cream cheese-sugar mixture through a fine-mesh sieve before adding the eggs I discovered this restaurant trick from a pastry chef friend who swears it removes even the tiniest lumps.
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