Nutter Butter Cheesecake (Print version)

Creamy peanut butter cheesecake on a Nutter Butter crust with whipped topping.

# Required ingredients:

→ 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 make it:

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 base using the back of a measuring cup to ensure an even surface. Bake for 10 minutes, then allow to cool completely.
04 - In a separate large mixing bowl, beat softened cream cheese and granulated sugar 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, 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 rubber spatula.
08 - Bake for 50 to 60 minutes until the edges are set but the center retains a slight jiggle.
09 - Turn off the oven and crack the door open slightly. 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 texture and flavor development.
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 additional Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Advice:

01 -
  • It turns a childhood cookie into an elegant dessert that somehow still tastes like recess.
  • The crust stays crisp and buttery even after days in the fridge, which never happens with graham crackers.
  • Every bite delivers that salty sweet peanut butter punch without being too heavy or cloying.
  • It looks impressive enough for company but forgiving enough for a first time cheesecake baker.
02 -
  • Cold cream cheese will never blend smooth no matter how long you beat it, so patience at the start saves you from lumpy filling.
  • That jiggly center is not underbaked, it is perfect, because cheesecake keeps cooking as it cools and sets as it chills.
  • Opening the oven door too early invites cracks, so resist the urge to peek until the timer goes off.
03 -
  • Use a food processor to crush the cookies if you have one, it takes ten seconds and the texture is perfectly even.
  • Let the cheesecake come to room temperature for ten minutes before slicing, it makes cutting through the crust so much easier.
  • If the top does crack, do not panic, just cover it with extra whipped cream and call it rustic, no one will ever know.
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