Nutter Butter Peanut Cheesecake (Printable Version)

Creamy peanut butter cheesecake with Nutter Butter cookie crust, whipped cream, and crunchy peanut topping.

# 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 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 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 the texture resembles wet sand.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a measuring cup for smoothness. 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. 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. Smooth the top with a rubber 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 additional Nutter Butter cookies as desired. Slice and serve chilled.

# Tips for Success:

01 -
  • The Nutter Butter crust brings a nostalgic crunch that store bought crusts just cant match.
  • Peanut butter swirls through every bite without being too heavy or overwhelming.
  • It looks impressive but the steps are forgiving enough for a relaxed weekend project.
  • Leftovers get even better after a night in the fridge as the flavors deepen and settle.
02 -
  • Softening cream cheese completely at room temperature is non negotiable, cold cream cheese turns into lumpy frustration no matter how long you beat it.
  • Cracking the oven door during the cool down prevents the cheesecake from shrinking too fast and splitting down the middle.
  • Using a water bath adds extra insurance against cracks, just wrap the springform pan in foil and set it in a larger pan with an inch of hot water.
  • Letting the cheesecake chill overnight deepens the peanut butter flavor and makes slicing cleaner and easier.
03 -
  • Run your knife under hot water and wipe it clean between each slice for bakery perfect edges.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing so the texture is at its creamiest.
  • Press the crust up the sides of the pan slightly for extra cookie flavor in every bite.
  • Use natural peanut butter only if you don't mind a slightly grainier texture, processed creamy peanut butter works best here.
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