Nutter Butter Peanut Butter Cheesecake (Printable)

Creamy peanut butter cheesecake with crunchy Nutter Butter crust and 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, optional
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, 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. Bake for 10 minutes, then allow to cool.
04 - In a separate large 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; blend 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.
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. 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. Garnish with chopped peanuts and additional Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Advice:

01 -
  • The Nutter Butter crust adds an unexpected crunch that store-bought crusts can never match.
  • Peanut butter swirled into cream cheese creates a flavor so rich it feels like a hug in dessert form.
  • It looks fancy enough to impress guests but is forgiving enough for beginners.
  • Leftovers somehow taste even better the next day when the flavors have fully melded together.
02 -
  • Cold cream cheese creates lumps no amount of beating will fix, so let it sit out until it's truly soft to the touch.
  • Opening the oven door too early or cooling the cheesecake too quickly causes cracks every single time.
  • A water bath isn't required, but if you want an ultra-creamy texture and insurance against cracks, wrap the pan in foil and set it in a roasting pan with an inch of hot water.
  • The center should jiggle slightly when you take it out, it will set completely as it chills and slicing into a perfectly baked cheesecake is deeply satisfying.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to prevent the sides from tearing.
  • If you don't have a springform pan, a regular cake pan works, but line it with parchment paper so you can lift the whole cheesecake out.
  • For an extra nutty kick, toast the chopped peanuts in a dry skillet for a few minutes before sprinkling them on top.
  • Don't skip the parchment paper on the bottom of the pan, it's the difference between a clean release and a stuck, crumbly mess.
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