Nutter Butter Cheesecake

My sister showed up one Saturday with three sleeves of Nutter Butters and announced we were making cheesecake. I thought she was joking until she started crushing cookies in a ziplock bag with a rolling pin, grinning like shed discovered something brilliant. That afternoon, we turned those nostalgic sandwich cookies into the creamiest, peanut buttery cheesecake Id ever tasted. Now its the dessert I make when I want to impress without pretending to be fancy.

I brought this to a potluck once, and three people asked if I ordered it from a bakery. One friend scraped her plate clean and texted me the next day asking for the recipe. There is something about the combination of salty peanut butter, sweet cream cheese, and that cookie crust that makes people lean in for seconds before theyve finished their first slice. It became my signature dessert without me even trying.

Ingredients

• Nutter Butter cookies: These are the soul of the crust, bringing both structure and that unmistakable peanut butter flavor you cant fake with anything else.
• Unsalted butter: Melted and mixed into the crushed cookies, it binds everything into a crust that holds its shape and tastes like a buttery peanut dream.
• Cream cheese: Softened to room temperature, it whips into the silkiest filling and refuses to be grainy if you treat it gently.
• Granulated sugar: Sweetens the filling just enough to balance the tang of the cream cheese and the salt from the peanut butter.
• Vanilla extract: A teaspoon adds warmth and rounds out all the other flavors so nothing tastes flat.
• Eggs: They give the cheesecake structure and that classic dense, creamy texture, but only if you mix them in slowly and dont overbeat.
• Creamy peanut butter: Swirled into the batter, it creates pockets of nutty richness that make every bite feel like a little surprise.
• Heavy whipping cream: Whipped with powdered sugar, it becomes the cloud-like topping that makes this dessert feel complete.
• Powdered sugar: Sweetens the whipped cream without any grittiness, keeping it smooth and light.
• Chopped peanuts: Optional, but they add a salty crunch on top that I never skip.

Instructions

Prep the pan:

Preheat your oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper so the cheesecake releases easily later. This small step saves you from heartbreak when its time to serve.

Make the crust:

Crush the Nutter Butter cookies until theyre fine crumbs, then mix them with melted butter until the texture looks like wet sand. 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.

Beat the cream cheese:

In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Dont rush this, lumps are harder to fix later.

Add peanut butter and vanilla:

Mix in the vanilla extract and peanut butter until everything is fully incorporated and the batter looks unified. The peanut butter should swirl in beautifully without streaks.

Incorporate the eggs:

Add the eggs one at a time, beating on low speed and mixing just until combined after each addition. Overmixing here will add too much air and cause cracks.

Pour and smooth:

Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. The batter should spread evenly and look glossy.

Bake low and slow:

Bake for 50 to 60 minutes, until the edges are set but the center is slightly jiggly when you gently shake the pan. It will firm up as it cools, so dont overbake.

Cool in the oven:

Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. This gradual temperature change prevents the top from cracking.

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 perfectly sliceable.

Whip the topping:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread it over the chilled cheesecake in soft swirls.

Garnish and serve:

Sprinkle chopped peanuts on top and tuck a few whole Nutter Butter cookies around the edge for garnish. Slice with a warm, clean knife and serve chilled.

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The first time I served this, my nephew asked if he could have cheesecake for breakfast the next morning. I said no, but I understood the impulse. This dessert has a way of making people feel like theyve been let in on a secret, something that tastes bakery-level but came together in your own kitchen. Its the kind of recipe that makes you feel proud when you set it on the table.

How to Avoid Cracks

Cheesecake cracks happen when the top cools too fast or the batter has too much air beaten into it. I learned to mix the eggs on low speed and let the cheesecake cool inside the oven with the door cracked for an hour. If you want to be extra careful, bake it in a water bath by wrapping the outside of the springform pan in foil and setting it in a larger pan filled with hot water. The steam keeps everything moist and even.

Make Ahead Tips

This cheesecake actually tastes better the next day after the flavors have had time to settle and meld together. I usually make it the night before I need it, cover it tightly with plastic wrap, and let it chill overnight. You can add the whipped cream topping up to an hour before serving so it stays fluffy and fresh. If you need to store it longer, it keeps well in the fridge for up to four days.

Serving Suggestions

I love serving this cheesecake with a drizzle of warm chocolate ganache or salted caramel sauce, which cuts through the richness and adds another layer of flavor. Some people like to crumble extra Nutter Butters on top right before serving for more crunch. A small scoop of vanilla ice cream on the side turns it into an over the top dessert plate that feels like a celebration.

• Drizzle with melted chocolate or caramel for extra decadence.
• Serve with a handful of fresh berries to balance the sweetness.
• Pair with strong coffee or cold milk for the ultimate contrast.

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This cheesecake has become the dessert I make when I want to remind people that homemade doesnt have to mean complicated. Every time I pull it from the fridge and see that perfect, creamy top, I remember why I keep coming back to it.

Recipe FAQs

→ Can I use natural peanut butter instead of creamy?

Natural peanut butter can be used, though the texture may be slightly grainier. Creamy commercial peanut butter provides the smoothest consistency for the filling.

→ Why did my cheesecake crack?

Cracking occurs from over-mixing the eggs or cooling too quickly. Use low speed when incorporating eggs and let the cheesecake cool gradually in the oven with the door cracked open.

→ How long should I refrigerate before serving?

Refrigerate for at least 4 hours, though overnight chilling produces the best texture and flavor development. The cheesecake becomes firmer and easier to slice.

→ Can I make this in advance?

Absolutely. The cheesecake actually improves after resting overnight in the refrigerator. Add the whipped topping and garnish shortly before serving for freshness.

→ What if I don't have a springform pan?

A standard 9-inch round cake pan works, though removing slices becomes trickier. Line the pan with parchment paper overhanging the edges to help lift the cheesecake out.

→ Is a water bath necessary?

Not required, but a water bath creates a creamier texture and minimizes cracking. Simply wrap your pan in foil and place it in a roasting pan filled with hot water halfway up the sides.