Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake on a crisp Nutter Butter crust with whipped cream topping.

# 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 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

# How-To:

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 cookie mixture firmly into the pan bottom to create an even crust using the back of a measuring cup. Bake for 10 minutes, then cool completely.
04 - 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. 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.
07 - Pour the cream cheese mixture over the cooled crust. 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 oven door. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, preferably overnight, for optimal flavor and texture.
11 - 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.
13 - Slice and serve chilled.

# Expert Advice:

01 -
  • The peanut butter swirled through the filling tastes sophisticated but feels like comfort food at the same time.
  • It looks impressive enough to impress dinner guests but doesn't require professional baking skills to pull off.
  • Unlike some cheesecakes, this one stays moist and doesn't crack if you follow the cooling trick.
02 -
  • If your cream cheese is even slightly cold when you start beating it, you'll end up with lumpy filling that no amount of mixing will fix—take the time to let it soften.
  • The slow oven cool-down isn't just a suggestion; it's what separates a smooth, creamy cheesecake from one that cracks across the top like a dried-up riverbed.
  • Don't skip the parchment paper on the bottom of the pan because even springform pans leak a little, and you don't want buttery cookie crust baked onto your pan.
03 -
  • Keep all your ingredients at room temperature before you start, especially the cream cheese and eggs, because temperature consistency makes mixing smoother and prevents lumps.
  • Use a sharp, thin-bladed knife dipped in hot water and wiped clean between each slice to get neat, clean cuts that look bakery-quality.
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