Nutter Butter Peanut Butter Cheesecake (Printable)

A luscious, creamy peanut butter cheesecake on a crisp Nutter Butter cookie crust, finished with whipped cream and peanuts.

# What You 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
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.
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 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 2–3 minutes.
05 - Add vanilla extract and peanut butter to the cream cheese mixture; mix until fully incorporated.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition to avoid over-mixing.
07 - Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula to ensure even distribution.
08 - Bake for 50–60 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 optimal texture and flavor development.
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 -
  • It tastes like your childhood favorite cookie transformed into an elegant, grown up dessert.
  • The crust stays crisp and flavorful even after hours in the fridge, giving you that perfect crunch with every creamy forkful.
  • You can make it a full day ahead, which means no last minute stress when hosting.
  • The swirls of peanut butter through the filling create pockets of intense flavor that keep each bite interesting.
02 -
  • Cold cream cheese will never blend smoothly no matter how long you beat it, so let it sit on the counter for at least an hour before starting.
  • Opening the oven door too early or cooling the cheesecake too quickly will cause cracks across the top, so resist the urge to peek.
  • Natural peanut butter separates and creates an oily mess in the filling, stick with the regular creamy kind for consistent results.
  • The center should still wobble like barely set Jello when you pull it out, it will firm up completely as it chills.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform, it prevents the top from tearing as the sides pull away.
  • If your filling looks grainy after adding the eggs, you overmixed, but baking will smooth it out so don't panic and start over.
  • Toast the chopped peanuts in a dry skillet for two minutes before garnishing, the nutty aroma will make the whole dessert smell incredible.
  • Save a few whole Nutter Butters to press into the whipped cream at the last second, they make a stunning and delicious decoration.
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