Nutter Butter Cheesecake (Printable version)

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

# Ingredients 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 & Garnish

08 - 1 cup heavy whipping cream
09 - 1/2 cup powdered sugar
10 - 1/4 cup chopped peanuts
11 - Additional Nutter Butter cookies, for garnish

# 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, combine crushed Nutter Butter cookies with melted butter, mixing until the texture resembles wet sand.
03 - Press the cookie mixture firmly into the prepared pan using the back of a measuring cup to create an even layer. Bake for 10 minutes, then allow to cool completely.
04 - In a separate 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 after each addition just until combined. Avoid over-mixing.
07 - Pour the cream cheese filling 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 remains slightly jiggly.
09 - Turn off the oven and crack the 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 optimal results.
11 - Whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake and garnish with chopped peanuts and additional Nutter Butter cookies.
13 - Slice with a clean knife and serve chilled.

# Expert Tips:

01 -
  • It tastes like childhood and elegance had a delicious collision on a dessert plate.
  • The crust stays crisp and sandy even after chilling, giving every bite a perfect crunch.
  • You can make it the day before and let it sit in the fridge, which actually makes it taste better.
  • Peanut butter swirls through the filling in a way that feels indulgent but not heavy.
02 -
  • Let the cream cheese sit out for at least an hour before mixing, or youll end up with lumps no amount of beating can fix.
  • Dont open the oven door during baking, the sudden temperature drop can cause the top to crack right down the middle.
  • If the center still looks too wobbly after an hour, it will firm up in the fridge, so trust the process and dont keep baking.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between each cut for perfect, clean edges.
  • If you dont have a springform pan, you can use a regular cake pan lined with parchment, but youll need to lift it out carefully.
  • Toast the chopped peanuts in a dry skillet for a few minutes before garnishing, it brings out their flavor and makes them taste richer.
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