Nutter Butter Peanut Butter Cheesecake (Printer-friendly)

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

# Ingredient List:

→ 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, optional for garnish
11 - Additional Nutter Butter cookies for garnish

# How-To 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, mix crushed Nutter Butter cookies with melted butter until evenly combined and the texture resembles wet sand.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a measuring cup for smoothness. Bake for 10 minutes, then let cool.
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 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. Do not over-mix.
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 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 best results.
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 extra Nutter Butter cookies as desired.
13 - Slice and serve chilled.

# Expert Suggestions:

01 -
  • Every bite tastes like a grown up version of the cookies you loved as a kid, but richer and more satisfying.
  • The crust stays crisp even after chilling, giving you that perfect crunch under all the creaminess.
  • It looks impressive on the table but uses ingredients you probably already have or can grab in one trip.
  • Leftovers, if there are any, taste even better the second day when the flavors have really settled in.
02 -
  • Let the cream cheese sit out for at least an hour before you start, cold cream cheese will give you lumps no matter how long you beat it.
  • Dont open the oven door while the cheesecake is baking, the sudden temperature change can cause it to sink or crack.
  • If you see a crack forming as it cools, dont panic, the whipped cream topping will cover it completely.
  • Use a hot, dry knife to slice clean pieces, wiping it between each cut so the filling doesnt drag.
03 -
  • Run your spatula under hot water before smoothing the whipped cream on top for a bakery smooth finish.
  • Bake the cheesecake the day before you need it, the flavor deepens overnight and the texture becomes perfectly creamy.
  • If the top starts to brown too quickly, tent it loosely with foil halfway through baking.
  • Let each slice sit at room temperature for about 10 minutes before serving, it brings out the flavor and makes it extra silky.
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