Nutter Butter Peanut Butter Cheesecake (Printer-friendly)

Creamy peanut butter cheesecake on a crisp Nutter Butter crust, finished with whipped cream and peanuts.

# What You'll 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, optional for garnish
11 - Additional Nutter Butter cookies for garnish

# Directions:

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, mixing until 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 remove and allow to cool completely.
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, mixing 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 and 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 slightly. Allow the cheesecake to 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. Slice and serve chilled.

# Expert advice:

01 -
  • The Nutter Butter crust brings a salty-sweet crunch that store-bought graham cracker crusts simply cant match.
  • Peanut butter swirls through the filling in a way that feels indulgent but never too heavy.
  • It slices beautifully and holds its shape, making it a showstopper for gatherings without the stress.
  • You can make it a full day ahead, which means less scrambling and more time with your guests.
02 -
  • Let your cream cheese sit on the counter for at least an hour before mixing, or youll end up with lumps no amount of beating can fix.
  • Resist the urge to open the oven door during baking, sudden temperature changes are the number one cause of cracked cheesecakes.
  • Use a water bath if you want insurance against cracks, just wrap the springform pan tightly in foil and set it in a larger pan filled with hot water.
  • A hot knife makes slicing cleaner, dip it in hot water and wipe it dry between each cut.
03 -
  • Run your spatula under hot water before smoothing the whipped cream, it glides on like butter and looks bakery perfect.
  • If your cheesecake does crack, dont panic, the whipped cream topping hides everything and no one will ever know.
  • Use a food processor to crush the Nutter Butters quickly and evenly, it saves time and ensures a consistent crust texture.
  • Let the cheesecake come to room temperature for about 15 minutes before slicing if you want the cleanest cuts.
Go back