Nutter Butter Peanut Butter Cheesecake

My neighbor showed up at my door one Saturday with a crumpled grocery bag full of Nutter Butters she'd bought by accident, thinking they were something else entirely. We stood in my kitchen laughing about it, and I promised I'd figure out what to do with them. That's how this cheesecake was born, not from careful planning but from a happy mistake and a springform pan I'd been itching to use. The first slice we shared that evening, still barely chilled, tasted like childhood and adulthood shook hands.

I made this for my brother's birthday last year because he's always been the peanut butter fanatic in the family. He walked into the kitchen, saw the whole cheesecake on the counter, and actually gasped. We ended up eating it straight from the pan with forks while standing around the island, talking and laughing until way too late. That's the thing about desserts like this: they don't just taste good, they create a moment worth remembering.

Ingredients

• Nutter Butter cookies: These become the soul of the crust, bringing that unmistakable peanut butter flavor and a slight crunch that holds up under all that creamy filling.
• Unsalted butter: Melted butter binds the crushed cookies together and adds richness without making the crust greasy or too soft.
• Cream cheese: The foundation of any great cheesecake, it must be fully softened so it whips up silky smooth without lumps.
• Granulated sugar: Sweetens the filling just enough to balance the tang of the cream cheese and the saltiness of the peanut butter.
• Vanilla extract: A small splash deepens the flavor and rounds out the sweetness in a way you'd miss if it weren't there.
• Eggs: They give the cheesecake structure and that signature dense yet creamy texture we all crave.
• Creamy peanut butter: This is where the magic happens, swirling through the batter and adding that nostalgic, comforting peanut flavor.
• Heavy whipping cream: Whipped fresh, it becomes the lightest, most luxurious topping that melts on your tongue.
• Powdered sugar: Sweetens and stabilizes the whipped cream without making it gritty or heavy.
• Chopped peanuts: Optional but highly recommended for that final crunch and a little visual flair on top.
• Additional Nutter Butter cookies: A few whole or halved cookies on top tell everyone exactly what they're about to enjoy.

Instructions

Prep the Pan:

Preheat your oven to 325°F and grease a 9 inch springform pan, lining the bottom with parchment paper so the crust releases cleanly later. This small step saves so much frustration when it's time to serve.

Make the Crust:

Crush the Nutter Butters until they're fine crumbs, then stir in the melted butter until everything looks like wet sand. Press this mixture firmly into the bottom of your pan using the back of a measuring cup to get it smooth and even, then bake for 10 minutes and let it cool completely.

Beat the Cream Cheese:

In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until it's completely smooth and fluffy, about 2 to 3 minutes. Scrape down the sides so nothing gets left behind.

Add Peanut Butter and Vanilla:

Mix in the peanut butter and vanilla extract until they're fully blended into the cream cheese base. The mixture should look uniform and smell incredible.

Incorporate the Eggs:

Add the eggs one at a time, beating on low speed and mixing just until each one disappears into the batter. Overmixing here can cause cracks later, so go gently.

Fill and Smooth:

Pour the cream cheese mixture over your cooled crust and use a spatula to smooth the top into an even layer. Tap the pan lightly on the counter to release any air bubbles.

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, so don't worry if it looks a little soft.

Cool in the Oven:

Turn off the oven, crack the door open, and let the cheesecake cool inside for a full hour. This gradual temperature change helps prevent those dreaded cracks on the surface.

Chill Completely:

Remove the cheesecake from the oven and refrigerate it for at least 4 hours, though overnight is even better for flavor and texture. Patience here is everything.

Whip the Topping:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread this cloud of cream over the chilled cheesecake.

Garnish and Serve:

Sprinkle chopped peanuts over the whipped cream and tuck a few Nutter Butter cookies around the edge or on top. Slice with a warm, clean knife and serve each piece cold.

Save

Save

The first time I brought this to a potluck, I watched person after person go back for seconds, and one friend actually asked if I'd consider making it for her wedding dessert table. I didn't, but I did make her one for her bridal shower, and it disappeared faster than anything else on the table. There's something about peanut butter in cheesecake form that just makes people happy, and that's a feeling I never get tired of creating.

How to Avoid Cracks

Cheesecake cracks usually come from sudden temperature changes or overmixing the batter, both of which create too much air or stress on the surface. I learned the hard way that letting it cool gradually in the oven with the door cracked is the single best trick, and using room temperature ingredients helps everything blend without overworking the mixer. A water bath also works wonders if you want to go the extra mile, just wrap your springform pan tightly in foil and set it in a roasting pan with an inch of hot water before baking.

Make Ahead Magic

This cheesecake actually tastes better the next day after all the flavors have had time to settle and meld together in the fridge. I like to make it two days before I need it, wrap it tightly in plastic wrap once it's fully chilled, and just add the whipped cream and garnishes right before serving. It takes all the stress out of hosting and lets you focus on everything else, knowing dessert is already handled and waiting.

Serving and Storage

Always slice cheesecake with a thin, sharp knife that you've run under hot water and wiped dry between each cut. This gives you clean, bakery perfect slices that don't drag or smudge. Leftovers keep beautifully in the fridge for up to five days if covered, though in my house they rarely make it past day three.

• For the cleanest slices, dip your knife in hot water and wipe it clean after every single cut.
• Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container to keep it from absorbing fridge odors.
• You can freeze individual slices wrapped well in plastic and foil for up to two months, then thaw them in the fridge overnight when a craving hits.

Save

Save

This cheesecake has become my go to whenever I want to make someone feel special without spending all day in the kitchen. It's proof that sometimes the best recipes come from happy accidents and a willingness to just try something new.

Recipe FAQs

→ How long should I chill the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours, but overnight is even better. This allows the flavors to meld and the texture to set properly, making slicing easier and each bite more satisfying.

→ Can I use natural peanut butter instead of creamy?

Creamy peanut butter works best as it provides a smoother consistency. Natural peanut butter with oil separation can affect the texture, though it will still taste delicious if stirred thoroughly before use.

→ Why did my cheesecake crack on top?

Cracking usually occurs from over-mixing the eggs or cooling too quickly. Using a water bath, turning off the oven and cracking the door for gradual cooling, and avoiding over-beating the filling helps prevent cracks.

→ Can I make this ahead of time?

Absolutely! In fact, making it a day ahead improves the flavor. Prepare the cheesecake, chill it overnight, and add the whipped cream and garnishes just before serving for the freshest presentation.

→ What can I use instead of Nutter Butter cookies for the crust?

Any peanut butter sandwich cookie, vanilla wafers, or graham crackers work well. For a stronger peanut flavor, crush peanut butter cookies and mix with a touch of melted butter for the crust.

→ How should I store leftovers?

Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator before enjoying.