Nutter Butter Peanut Butter Cheesecake (Printable)

Creamy peanut butter cheesecake with crunchy Nutter Butter cookie crust, topped with sweet whipped cream and 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

# How-To:

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 until the mixture resembles wet sand.
03 - Press the cookie mixture firmly into the prepared pan to form an even layer. Use the back of a measuring cup to smooth. Bake for 10 minutes, then remove and cool.
04 - In a separate large mixing bowl, beat softened cream cheese and granulated sugar on medium speed with an electric mixer until smooth and creamy, approximately 2 to 3 minutes.
05 - Add vanilla extract and peanut butter to the cream cheese mixture. Mix on medium speed until fully incorporated.
06 - Add eggs one at a time on low speed, mixing gently until just combined after each addition. Do not overmix.
07 - Pour the cream cheese filling over the cooled crust. Smooth the top with a spatula to create an even surface.
08 - Bake for 50 to 60 minutes until the edges are set but the center shows a slight jiggle when gently shaken.
09 - Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, preferably overnight for optimal flavor and texture development.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Hints:

01 -
  • The Nutter Butter crust tastes like nostalgia pressed into a pan, no graham crackers needed.
  • Peanut butter swirls through the filling without turning gritty or heavy, just smooth and rich.
  • It feeds a crowd and actually tastes better the next day after the flavors settle.
  • Whipped cream on top makes every slice feel like a celebration even on a Tuesday.
02 -
  • Cold cream cheese will not blend smoothly no matter how long you beat it, leave it out for at least an hour before starting.
  • Cracking happens when the cheesecake cools too fast, so resist the urge to pull it out of the oven early.
  • Overbeating the eggs adds too much air and causes the top to puff then collapse, mix just until combined.
  • A water bath prevents cracks if you want to be extra cautious, just wrap the pan in foil and set it in a roasting pan with an inch of hot water.
03 -
  • Use a food processor to crush the cookies into uniform crumbs in seconds instead of fighting with a rolling pin and a bag.
  • Run your spatula under hot water before smoothing the batter, it glides over the surface without dragging or sticking.
  • If the top cracks anyway, the whipped cream hides everything so don't stress about perfection.
  • Taste the peanut butter before adding it, some brands are saltier than others and you might want to adjust the sugar slightly.
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