Nutter Butter Cheesecake (Printable version)

Rich and creamy peanut butter cheesecake with a crunchy cookie crust, whipped topping, and peanut garnish.

# 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

# Step-by-step guide:

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 the cookie mixture firmly into the bottom of the prepared pan to form an even crust, using the back of a measuring cup for smoothness. Bake for 10 minutes, then remove and allow to cool.
04 - In a separate large mixing bowl, beat softened cream cheese and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
05 - Add vanilla extract and peanut butter to the cream cheese mixture, mixing 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 and smooth the top with a spatula.
08 - Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
09 - Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for 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 additional Nutter Butter cookies as desired.
13 - Slice and serve chilled.

# Expert tips:

01 -
  • It tastes like your childhood lunchbox grew up and got fancy, but stayed fun.
  • The crust stays crisp even after chilling, thanks to the butter and cookie ratio I finally figured out.
  • You can make it the night before and let the fridge do the work while you sleep.
  • Peanut butter lovers will look at you like you just solved all their problems.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese will give you lumps that haunt you forever.
  • That slight jiggle in the center is exactly what you want, it will set perfectly as it cools and you'll avoid overbaking.
  • Cracking the oven door and cooling slowly prevents the top from splitting, a trick I learned after my first cheesecake looked like a desert landscape.
03 -
  • Baking in a water bath creates an even creamier texture and nearly eliminates cracking, just wrap the springform pan tightly in foil first.
  • Use a food processor to crush the cookies, it takes seconds and gives you a finer, more even crust.
  • Don't skip the parchment paper at the bottom of the pan, it's the difference between a clean release and a mess.
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