Nutter Butter Peanut Butter Cheesecake (Print Version)

Creamy peanut butter cheesecake on a crisp Nutter Butter crust, topped with whipped cream and crunchy peanuts for a rich, indulgent dessert experience.

# 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 & 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

# Step-by-Step:

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 texture.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even layer using the back of a measuring cup for smoothness. 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 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. Avoid over-mixing to prevent excess air incorporation.
07 - Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula to ensure even distribution.
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. 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 flavor development and texture.
11 - Before serving, whip heavy cream with powdered sugar using an electric mixer 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 warm, wet knife for clean portions. Serve chilled.

# Expert Tips:

01 -
  • It turns a grocery store cookie into something that tastes bakery-fancy without any pretense.
  • The peanut butter swirl gives you that salty-sweet contrast that keeps you coming back for another bite.
  • It's sturdy enough to make ahead and even better after a night in the fridge.
  • Every slice looks impressive with barely any effort on your part.
02 -
  • Let your cream cheese sit out for at least an hour before you start, or you'll fight lumps the whole way through.
  • Don't open the oven door while it's baking, the temperature drop can cause the top to crack.
  • If you see a crack forming anyway, don't panic, the whipped cream will cover it completely.
  • Use a water bath if you want extra insurance against cracks, just wrap the pan tightly in foil first.
03 -
  • Press the crust up the sides of the pan about half an inch for a more dramatic presentation and extra cookie in every bite.
  • If your peanut butter is too stiff, microwave it for 10 seconds to make it easier to blend smoothly into the filling.
  • Let the cheesecake come to room temperature for 20 minutes before slicing so the texture is perfectly creamy, not cold and firm.
  • Save a few whole cookies to crumble over the top at the last second for an extra crunch that photographs beautifully.
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