Nutter Butter Peanut Butter Cheesecake

The kitchen was quiet except for the hum of the mixer when I first folded peanut butter into cream cheese and realized I was making something that would disappear faster than I could slice it. My neighbor had brought over a sleeve of Nutter Butters she didnt need, and instead of snacking on them like usual, I crushed them into a crust and built a cheesecake on top. The smell alone, sweet and nutty and warm, made my husband wander in twice to ask when it would be ready. That cheesecake never made it past dinner the next day.

I made this for my daughters birthday once, and she requested it again the following year instead of cake. There was something about the way the whipped cream sat in soft peaks on top, dotted with chopped peanuts and cookie pieces, that felt both fancy and comforting. She told her friends it was her moms famous cheesecake, even though I had only made it twice. That kind of thing sticks with you.

Ingredients

• Nutter Butter cookies: These become the foundation of the crust and add that nostalgic peanut butter flavor that carries through the whole dessert.
• Unsalted butter: Melted and mixed with the crushed cookies, it binds the crust together and keeps it from crumbling when you slice.
• Cream cheese: The heart of any cheesecake, it needs to be fully softened so it blends smooth without lumps.
• Granulated sugar: Sweetens the filling just enough to balance the tang of the cream cheese and the richness of the peanut butter.
• Vanilla extract: A small amount goes a long way in rounding out the flavors and making everything taste more cohesive.
• Eggs: They give the cheesecake structure and that signature creamy, custard like texture when baked low and slow.
• Creamy peanut butter: This is where the magic happens, swirling into the batter and adding depth without making it too heavy.
• Heavy whipping cream: Whipped with powdered sugar, it turns into a light, sweet cloud that sits perfectly on top of each slice.
• Powdered sugar: Sweetens and stabilizes the whipped cream so it holds its shape and doesnt weep.
• Chopped peanuts: Optional but highly recommended, they add a salty crunch that contrasts beautifully with the smooth filling.

Instructions

Prepare the Pan:

Preheat your oven to 325°F and grease a 9 inch springform pan, then line the bottom with parchment paper. This step makes removing the cheesecake so much easier later.

Make the Crust:

Crush the Nutter Butter cookies until they resemble coarse sand, then stir in the melted butter until everything is evenly moistened. Press the mixture firmly into the bottom of the pan using the back of a measuring cup, then bake for 10 minutes and let it cool while you make the filling.

Beat the Cream Cheese:

In a large bowl, beat the softened cream cheese and granulated sugar together on medium speed until the mixture is completely smooth and creamy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed so nothing gets left behind.

Add Peanut Butter and Vanilla:

Mix in the vanilla extract and peanut butter until fully incorporated and the batter is uniform in color. The peanut butter should disappear into the cream cheese without any streaks.

Incorporate the Eggs:

Add the eggs one at a time, beating on low speed and mixing just until each one is blended in. Over mixing at this stage can cause cracks, so stop as soon as you dont see any raw egg.

Pour and Smooth:

Pour the filling over the cooled crust and use a spatula to smooth the top into an even layer. Tap the pan gently on the counter a few times to release any air bubbles.

Bake Low and Slow:

Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan. The residual heat will finish cooking it as it cools.

Cool in the Oven:

Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.

Chill Completely:

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if you have the time. The texture gets better and firmer the longer it sits.

Whip the Topping:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread it generously over the chilled cheesecake, then garnish with chopped peanuts and extra Nutter Butter cookies.

Pin this

The first time I brought this to a potluck, someone asked if I had 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, three people had asked for the recipe, and I realized that sometimes the simplest combinations are the ones people remember most. It felt good to share something that made people that happy.

How to Store and Serve

This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with plastic wrap or foil. I usually add the whipped cream topping right before serving so it stays fluffy and fresh. If you want to make it ahead, bake and chill the cheesecake, then whip the cream and garnish it the day youre planning to serve. It slices best when fully chilled, so give yourself time to let it set completely before cutting into it.

Variations You Might Love

If youre feeling adventurous, try drizzling warm chocolate ganache or salted caramel over each slice just before serving. I have also folded mini chocolate chips into the filling for a peanut butter cup version that disappeared even faster than the original. You can swap the Nutter Butters for graham crackers and add an extra tablespoon of peanut butter to the crust if you want a more traditional base with a peanut twist. Some people like to use crunchy peanut butter in the filling for added texture, though I prefer the smoothness of creamy.

A Few Final Thoughts

Cheesecake can feel intimidating, but this one is forgiving and rewards you with something truly special. The hardest part is waiting for it to chill, but that anticipation makes the first bite even better.

• Always check that your springform pan doesnt leak by wrapping the outside with foil if youre using a water bath.
• Room temperature ingredients blend faster and more evenly, saving you time and frustration.
• If you dont have a mixer, a wooden spoon and some patience will get you there, just make sure the cream cheese is very soft.

Pin this

This cheesecake has become one of those recipes I make without thinking, the kind that feels like a small celebration every time it comes out of the oven. I hope it brings you as much joy as it has brought my kitchen.

Recipe FAQs

→ 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 resting period allows the filling to set completely and the flavors to meld together beautifully.

→ Can I use a water bath for this cheesecake?

Absolutely. Baking in a water bath helps prevent cracks on the surface and creates an even creamier texture. Simply wrap the bottom of your springform pan in foil and place it in a roasting pan filled with hot water halfway up the sides.

→ Why did my cheesecake crack on top?

Cracking typically occurs from over-mixing the eggs or cooling too quickly. Mix eggs only until just combined, and always let the cheesecake cool gradually in the oven with the door cracked open before refrigerating.

→ Can I make this crust with different cookies?

While Nutter Butter cookies provide the classic peanut butter flavor, you could substitute with other peanut butter sandwich cookies or even vanilla wafers for a milder taste. Keep the same ratio of cookies to butter for proper crust formation.

→ How should I store leftovers?

Store any remaining cheesecake in the refrigerator, covered loosely with foil or plastic wrap. It will keep well for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months.

→ What toppings work well with this dessert?

Beyond whipped cream and peanuts, consider drizzling warm chocolate sauce, salted caramel, or even melted peanut butter over the top. Crushed additional Nutter Butter cookies add extra crunch and visual appeal.