Nutter Butter Peanut Butter Cheesecake (Printable Version)

Creamy peanut butter cheesecake on a crispy Nutter Butter cookie crust, topped with whipped cream and crunchy 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 & 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

# Method:

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 to form an even crust using the back of a measuring cup. Bake for 10 minutes, then allow to cool completely.
04 - 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. Avoid over-mixing.
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 optimal results.
11 - 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 Suggestions:

01 -
  • It transforms a simple sandwich cookie into a dessert that feels bakery special without any fussy techniques.
  • The peanut butter swirl gives you that salty sweet balance that keeps you coming back for just one more bite.
  • It holds up beautifully in the fridge for days, so you can make it ahead and actually enjoy your gathering.
  • Every layer, crust to cream, delivers on texture: crunchy, creamy, cloudlike all at once.
02 -
  • Let your cream cheese sit out for at least an hour before you start, or you'll end up with lumps no amount of mixing can fix.
  • Don't open the oven door while the cheesecake bakes, sudden temperature drops can cause the top to crack or sink in the center.
  • If you see a crack forming anyway, don't panic, the whipped cream topping hides almost everything and nobody will ever know.
03 -
  • Use a food processor to crush the Nutter Butters into fine, even crumbs in seconds instead of fighting with a rolling pin and a bag.
  • Wrap the outside of your springform pan with foil even if you're not using a water bath, it catches any butter drips and keeps your oven clean.
  • Let the cheesecake come to room temperature for about 15 minutes before slicing, it makes cutting smoother and the texture more luxurious.
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