Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake with Nutter Butter crust, whipped cream, and crunchy peanuts for dessert lovers.

# Ingredient List:

→ 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, optional for garnish
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 until the mixture resembles wet sand with even distribution.
03 - Press the cookie mixture firmly into the prepared pan bottom using the back of a measuring cup to create a smooth, even crust. Bake for 10 minutes, then 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 for 2-3 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 just until combined. Do not over-mix to avoid incorporating excess air.
07 - Pour the cream cheese mixture over the cooled crust and smooth the top with a rubber spatula.
08 - Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle.
09 - Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, preferably overnight for optimal texture and flavor development.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form using an electric mixer.
12 - Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice with a sharp knife and serve chilled immediately.

# Expert Advice:

01 -
  • The crust tastes exactly like the center of a Nutter Butter, only richer and somehow more satisfying.
  • Peanut butter swirls through every creamy bite without weighing it down or turning gummy.
  • It sits in the fridge overnight and actually gets better, which means you can make it ahead and look like a dessert genius.
02 -
  • Cold cream cheese will give you lumps that no amount of mixing will smooth out, so let it sit on the counter for at least an hour before you start.
  • Over mixing the eggs pumps air into the batter, which expands in the oven and then collapses into cracks as it cools.
  • The center should still wobble like jello when you take it out, it will set up perfectly in the fridge and slicing it too early will leave you with a runny mess.
03 -
  • Use a food processor to crush the cookies into fine, even crumbs in seconds, or seal them in a bag and let out your stress with a rolling pin.
  • Let the cheesecake come to room temperature for about 15 minutes before slicing, it cuts cleaner and tastes even richer when its not ice cold.
  • If you dont have a springform pan, you can bake this in a regular pie dish, just know it wont be as tall and you might need to adjust the baking time by 5 to 10 minutes.
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