Nutter Butter Cheesecake

My neighbor once showed up at my door with a sleeve of Nutter Butters and a wild idea. She wanted to turn them into a cheesecake crust, and somehow I ended up elbow-deep in cookie crumbs that same afternoon. The kitchen smelled like a bakery crossed with a peanut butter jar, and by the time we pulled that first cheesecake from the oven, we both knew we'd stumbled onto something ridiculous and wonderful. Now every time I see those striped cookies at the store, I grab two boxes without thinking twice.

I made this for my brother's birthday one year because he's always been obsessed with anything peanut butter. He took one bite, closed his eyes, and told me it tasted like childhood in dessert form. My aunt asked for the recipe three times that night, and my cousin snuck back into the kitchen for a second slice when she thought no one was looking. It's become the dessert everyone expects now, and I don't mind one bit.

Ingredients

• Nutter Butter cookies: These form the base and bring that nostalgic peanut butter crunch, crush them finely so the crust holds together without crumbling.
• Unsalted butter: Melted butter binds the cookie crumbs into a firm, golden crust that won't fall apart when you slice.
• Cream cheese: Let it sit on the counter for at least an hour so it blends smooth and lump-free, cold cream cheese will ruin the texture.
• Granulated sugar: Sweetens the filling just enough to balance the tang of the cream cheese without overwhelming the peanut butter.
• Vanilla extract: A teaspoon adds warmth and rounds out all the other flavors so nothing tastes flat.
• Eggs: These give the cheesecake its structure, add them one at a time and mix gently to avoid incorporating too much air.
• Creamy peanut butter: Use the regular kind, not natural, because it blends smoother and doesn't separate or make the filling oily.
• Heavy whipping cream: Whip this cold with powdered sugar until it forms stiff, pillowy peaks that sit beautifully on top.
• Powdered sugar: Sweetens the whipped cream without adding graininess, and it dissolves instantly.
• Chopped peanuts: Optional, but they add a salty crunch that makes every bite more interesting.

Instructions

Prep the Pan:

Preheat your oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper so the crust releases cleanly. This step saves you from scraping stuck cheesecake off the pan later.

Make the Crust:

Crush the Nutter Butters until they're fine crumbs, then stir in melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan using the back of a measuring cup, then bake for 10 minutes and let it cool.

Beat the Cream Cheese:

In a large bowl, beat softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and fluffy, about 2 to 3 minutes. Scrape down the sides so nothing gets left behind.

Add Peanut Butter and Vanilla:

Mix in the vanilla extract and peanut butter until fully blended and creamy. The filling should look pale and velvety at this point.

Incorporate the Eggs:

Add eggs one at a time, beating on low speed and mixing just until combined after each one. Overmixing now will create too much air and cause cracks later.

Pour and Smooth:

Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles trapped inside.

Bake Low and Slow:

Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle. It will firm up as it cools, so don't wait for it to look fully done.

Cool in the Oven:

Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cooldown prevents the top from cracking as the temperature drops.

Chill Completely:

Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight if you can wait. The longer it chills, the creamier and more sliceable it becomes.

Whip the Topping:

Before serving, whip cold heavy cream with powdered sugar until stiff peaks form. Spread it over the chilled cheesecake in soft, swoopy waves.

Garnish and Serve:

Sprinkle chopped peanuts over the whipped cream and tuck a few extra Nutter Butter cookies around the edge. Slice with a warm, clean knife for perfect pieces.

Save to Pinterest

The first time I brought this to a potluck, someone asked if I'd ordered it from a bakery. I laughed and told them it was just cookies, cream cheese, and a little patience. By the end of the night, the pan was scraped clean and I had four people asking me to text them the recipe. It's the kind of dessert that makes you feel like a better baker than you probably are, and I love that about it.

How to Avoid Cracks

Cheesecake cracks happen when the top cools too fast or when too much air gets beaten into the batter. I used to panic every time I saw a crack forming, but then I learned a few tricks that changed everything. Now I bake low and slow, skip the overbeating, and always let the cheesecake cool gradually in the oven with the door cracked. If a crack does sneak through, the whipped cream topping hides it completely, so no one ever knows.

Make Ahead Magic

This cheesecake actually improves when you make it a day ahead because all the flavors have time to settle and deepen. I usually bake it the night before I need it, then cover it loosely with plastic wrap and let it chill overnight. The texture becomes even creamier, and the peanut butter flavor mellows into something perfectly balanced. Just wait to add the whipped cream and garnishes until right before serving so they stay fresh and fluffy.

Serving and Storing

I always run my knife under hot water and wipe it clean between slices so each piece comes out neat and professional looking. Store leftovers covered in the fridge for up to five days, though in my house it rarely lasts that long. The whipped cream might soften a bit after a day or two, but the cheesecake itself stays perfectly creamy.

• Dip your knife in hot water before each cut for clean slices.
• Cover leftovers tightly with plastic wrap or foil to keep them from drying out.
• Serve chilled straight from the fridge for the best texture and flavor.

Save to Pinterest

There's something about a cheesecake that feels like an occasion, even when it's just a regular Tuesday. This one, with its peanut butter richness and cookie crunch, has become my go-to whenever I want to make something that feels special without spending all day in the kitchen.

Common Questions

→ How long should I chill the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours, though overnight chilling yields the best texture and flavor. This allows the filling to set completely and the flavors to meld together beautifully.

→ Can I make this cheesecake in advance?

Absolutely! This cheesecake actually tastes better when made a day ahead. The flavors deepen and the texture becomes creamier after resting in the refrigerator overnight. Just add the whipped topping before serving.

→ Why did my cheesecake crack?

Cracking usually occurs from over-mixing the eggs or cooling too quickly. Mix eggs just until combined, and let the cheesecake cool gradually in the oven with the door cracked. Using a water bath also helps prevent cracks.

→ Can I use natural peanut butter instead of creamy?

Creamy peanut butter works best as it provides a smoother texture and consistent sweetness. Natural peanut butter with oil separation may affect the filling's consistency, though it can still work if stirred thoroughly.

→ How should I store leftover cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 5 days. The whipped topping may lose some volume over time, so consider adding fresh whipped cream when serving leftovers.

→ Can I freeze this cheesecake?

Yes! Freeze the cheesecake without whipped topping for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before serving, then add fresh whipped cream and garnishes.