Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake on a crispy cookie crust, finished with whipped cream and peanuts.

# Ingredient 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 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

# How to Prepare:

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, mix crushed Nutter Butter cookies with melted butter until evenly combined and the texture resembles wet sand.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust using the back of a measuring cup for smoothness. Bake for 10 minutes, then remove from oven and allow to cool.
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 and mix until fully incorporated.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Do not over-mix.
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. 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 and garnish with chopped peanuts and extra Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Suggestions:

01 -
  • The crust stays crisp even after days in the fridge, giving you that satisfying crunch with every creamy bite.
  • It tastes like the grown up version of every peanut butter cookie you loved as a kid, but richer and impossibly smooth.
  • You can make it the night before and let it chill while you sleep, so there's zero stress on the day you serve it.
02 -
  • Let your cream cheese sit out until it's truly soft, cold cream cheese will give you lumps that ruin the texture no matter how long you beat it.
  • Don't open the oven door while it bakes, the temperature drop can cause cracks and an uneven set.
  • If you see a crack forming, don't panic, the whipped cream topping hides everything beautifully.
03 -
  • Run your knife under hot water and wipe it clean between each slice for bakery perfect edges every single time.
  • Use a water bath if you want an ultra creamy texture and virtually no cracks, just wrap the pan tightly in foil first.
  • Let the cheesecake come to room temperature for about 15 minutes before serving, the flavors open up and it slices like butter.
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