Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake on crispy cookie crust topped with whipped cream.

# What You 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 and Garnish

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

# How-To 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, mix crushed Nutter Butter cookies with melted butter until evenly combined and 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. Bake for 10 minutes, then cool completely.
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. Let the cheesecake cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate 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. Garnish with chopped peanuts and extra Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Advice:

01 -
  • It turns childhood nostalgia into an elegant dessert that tastes like a peanut butter dream wrapped in velvet.
  • The crust stays crisp even after chilling, giving you that perfect cookie crunch in every forkful.
  • You can make it the night before and let the fridge do all the heavy lifting while you sleep.
  • Every bite balances salty, sweet, and creamy without ever feeling too heavy or one-note.
02 -
  • If your cream cheese is cold, the batter will be lumpy no matter how long you beat it, so let it sit on the counter for at least an hour before you start.
  • Over-mixing after you add the eggs pumps air into the batter, which expands in the oven and then collapses into cracks as it cools.
  • That jiggly center might look underdone, but it is exactly right and will set perfectly as it chills in the fridge overnight.
03 -
  • Crush the cookies in a food processor for the finest, most even crumbs, or seal them in a zip-top bag and smash them with a rolling pin if you need to work out some feelings.
  • Run your offset spatula under hot water before smoothing the whipped cream on top, it glides like butter and gives you that professional swirl.
  • If your springform pan has ever leaked, wrap the outside in two layers of heavy-duty foil before baking to save yourself from a puddle in the oven.
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