Nutter Butter Cheesecake (Print-Friendly)

Creamy peanut butter cheesecake on a Nutter Butter cookie crust, topped with whipped cream and peanuts.

# 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
11 - Additional Nutter Butter cookies for garnish

# Cooking Steps:

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, mixing until the texture resembles wet sand.
03 - Press the cookie mixture firmly into the bottom of the prepared pan using the back of a measuring cup for an even surface. Bake for 10 minutes, then cool completely.
04 - Beat softened cream cheese and granulated sugar together with an electric mixer on medium speed for 2 to 3 minutes until smooth and creamy.
05 - Add vanilla extract and creamy 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 until just combined. 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 slightly. 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 - Whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies.
13 - Slice and serve chilled.

# Expert Tips:

01 -
  • The crust tastes exactly like the cookies you loved as a kid, but richer and more buttery.
  • Peanut butter swirls through every creamy bite without being too sweet or heavy.
  • It looks fancy enough for a dinner party but comes together with ingredients you probably already have.
  • Leftovers somehow taste even better the next day when all the flavors have melted together in the fridge.
02 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese will leave lumps no matter how long you beat it.
  • Don't open the oven door while the cheesecake bakes or the temperature will drop and cause cracks.
  • Let the cheesecake chill for the full 4 hours or it will be too soft to slice cleanly.
  • Use a springform pan, not a regular cake pan, or you'll never get it out in one piece.
03 -
  • Bake the cheesecake in a water bath by wrapping the springform pan in foil and setting it in a larger pan filled with an inch of hot water for an even creamier texture.
  • Drizzle melted chocolate or caramel sauce over each slice right before serving to make it look bakery-level fancy.
  • If you don't have a springform pan, use a regular pan but line it with parchment paper on the bottom and up the sides so you can lift the whole thing out.
  • Swap regular peanut butter for crunchy if you want extra texture in the filling, just know it won't be quite as smooth.
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