Nutter Butter Cheesecake (Print Version)

Creamy peanut butter cheesecake on a crisp cookie crust with whipped topping

# 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
11 - Additional Nutter Butter cookies for garnish

# How To:

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 for smoothness. Bake for 10 minutes, then allow to cool.
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 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 Tips:

01 -
  • The Nutter Butter crust brings a nostalgic crunch that store bought graham cracker crusts just cannot match.
  • Peanut butter swirls through every creamy bite, making this a dream for anyone who keeps a jar in their pantry at all times.
  • It looks impressive enough for a dinner party but uses ingredients you probably already have on hand.
  • The whipped cream topping adds a light, airy contrast to the dense, velvety filling underneath.
02 -
  • Let your cream cheese sit at room temperature for at least an hour before you start, cold cream cheese creates lumps no amount of mixing can fix.
  • Do not open the oven door while the cheesecake bakes, sudden temperature changes are the number one cause of cracks.
  • If the center still looks too wobbly after 60 minutes, give it another 5 to 10 minutes but watch it closely.
  • Use a water bath if you want an extra insurance policy against cracks, just wrap the outside of your springform pan in foil first.
03 -
  • Run your knife under hot water and wipe it dry between each slice for clean, bakery worthy cuts.
  • Make this cheesecake a day ahead so the flavors have time to settle and deepen, it tastes even better on day two.
  • If you love peanut butter, swirl an extra tablespoon into the batter right before baking for marbled pockets of pure peanut bliss.
  • Toast the chopped peanuts in a dry skillet for a few minutes before sprinkling them on top, the nutty aroma will make your kitchen smell incredible.
Go Back