Save to Pinterest The whir of the mixer always reminds me why I keep making this cheesecake. It started on a rainy Sunday when I had half a package of Nutter Butters left over and no plan for dessert. I thought, why not turn them into something ridiculous and wonderful? The kitchen smelled like toasted peanut butter for hours, and by the time I pulled that first wobbly, golden cheesecake from the oven, I knew I'd stumbled onto something worth repeating.
I brought this to a potluck once, nervously wondering if it was too much. My friend Sarah took one bite, closed her eyes, and said it tasted like every good decision she'd ever made. Three people asked for the recipe before we even cleared the table. That night I realized some desserts don't need to be subtle, they just need to be honest about what they are.
Ingredients
- Nutter Butter cookies: These are the soul of the crust, bringing both structure and that unmistakable peanut butter flavor you can't fake with anything else.
- Unsalted butter: Melted and mixed with the crushed cookies, it binds everything into a crust that holds its shape and tastes like a warm hug.
- Cream cheese: Let it sit on the counter until it's truly soft, or you'll end up with lumps no amount of mixing can smooth out.
- Granulated sugar: Sweetens the filling without overpowering the peanut butter, and helps the cheesecake set with a silky texture.
- Vanilla extract: A small pour that deepens everything quietly, the way good vanilla always does.
- Eggs: They give the cheesecake its body and that perfect, barely jiggly center when you pull it from the oven.
- Creamy peanut butter: This is where the magic lives, swirled into the batter so every bite has that rich, nutty warmth.
- Heavy whipping cream: Whipped with powdered sugar, it becomes the cloud you didn't know this dessert needed.
- Powdered sugar: Sweetens the whipped cream without any graininess, and it whips up faster than you'd think.
- Chopped peanuts: Optional, but they add a little crunch and a visual reminder of what you're about to taste.
- Extra Nutter Butter cookies: For garnish, because sometimes more is exactly right.
Instructions
- Prep your pan:
- Preheat your oven to 325°F and grease a 9 inch springform pan, then line the bottom with parchment paper. This step saves you from heartbreak later when you try to release the cheesecake.
- Make the crust:
- Mix crushed Nutter Butter cookies with melted butter until it looks like wet sand, then press it firmly into the pan bottom using the back of a measuring cup. Bake for 10 minutes and let it cool while you make the filling.
- Beat the cream cheese:
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Don't rush this, lumps are stubborn.
- Add peanut butter and vanilla:
- Mix in the vanilla extract and peanut butter until fully incorporated and the batter looks like velvet. The smell alone will make you want to skip to dessert.
- Fold in the eggs:
- Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Overmixing here invites cracks, so go gentle.
- Pour and smooth:
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles hiding inside.
- 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. It will firm up as it cools, trust the process.
- Cool in the oven:
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooldown is your best defense against cracks.
- Chill completely:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if you can wait. The flavors deepen and the texture becomes impossibly creamy.
- Whip the topping:
- Before serving, whip heavy cream with powdered sugar until stiff peaks form. Spread it over the chilled cheesecake like you're frosting a cloud.
- Garnish and serve:
- Sprinkle chopped peanuts and extra Nutter Butter cookies on top, slice with a hot, clean knife, and serve chilled. Watch faces light up.
Save to Pinterest The first time I served this to my niece, she asked if we could have it for breakfast. I told her no, but I understood the impulse. There's something about the way the peanut butter swirls through the cream cheese that makes you rethink all your rules about when dessert is allowed. It became our birthday cake that year, and nobody complained.
Making It Even Better
If you want to go all in, drizzle warm chocolate or caramel sauce over each slice just before serving. I've also tucked mini peanut butter cups into the batter before baking, pressing them gently into the top so they peek through like little surprises. Some nights I'll add a pinch of sea salt to the whipped cream, and it changes everything in the best way.
Storage and Make Ahead
This cheesecake actually improves overnight, the flavors settle and the texture gets even creamier. I always make it the day before I need it, wrap it tightly in plastic wrap once it's chilled, and let it wait in the fridge. It will keep for up to five days, though it rarely lasts that long. If you're feeling ambitious, you can freeze it without the whipped topping for up to a month, just thaw it in the fridge overnight before finishing.
Serving Suggestions
I like to slice this cheesecake with a hot knife, running it under warm water and wiping it clean between each cut. It makes for clean, bakery perfect slices that don't stick or smear. Serve it on its own or with a cup of strong coffee, the bitterness plays beautifully against all that sweetness.
- A scoop of vanilla ice cream on the side turns this into an event.
- Fresh strawberries cut through the richness if you want a little balance.
- Leftover slices make an excellent midnight snack, no judgment here.
Save to Pinterest This cheesecake has earned its place in my regular rotation, not because it's complicated, but because it delivers joy every single time. Make it once, and you'll understand why peanut butter and cheesecake were always meant to be together.
Questions & Answers
- → How long should I chill the cheesecake before serving?
Refrigerate for at least 4 hours, though overnight chilling yields the best texture and flavor. This allows the filling to fully set and the peanut butter flavor to develop.
- → Can I use natural peanut butter instead of creamy?
Creamy peanut butter works best as it incorporates smoothly into the filling. Natural varieties with oil separation may affect the texture and consistency of your cheesecake.
- → Why does my cheesecake crack and how can I prevent it?
Cracking often occurs from over-mixing or rapid temperature changes. Using a water bath, cooling gradually in the oven with the door cracked, and avoiding over-beating the eggs helps prevent cracks.
- → Can I freeze this cheesecake for later?
Yes! Wrap the fully chilled cheesecake without whipped topping tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding whipped cream and serving.
- → What's the best way to get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts. For even cleaner slices, you can also run the knife under warm water and dry with a towel before each slice.
- → Can I make mini cheesecakes instead of one large?
Absolutely! Press the cookie crust into muffin tins lined with paper cups, reduce baking time to 15-20 minutes, and adjust the cooling time accordingly. You'll get about 18-24 mini servings.