Nutter Butter Peanut Cheesecake (Print Version)

Creamy peanut butter cheesecake with Nutter Butter crust, whipped cream, and crunchy peanut topping for ultimate indulgence.

# 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

# Cooking 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 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; 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 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 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.
13 - Slice and serve chilled.

# Expert Advice:

01 -
  • It turns childhood nostalgia into something elegant enough for dinner parties without losing any of the fun.
  • The crust stays crisp even after a night in the fridge, which is rarer than you'd think with cookie crusts.
  • Peanut butter gets folded right into the filling so every bite has that creamy, salty-sweet balance.
  • It looks impressive but uses ingredients you can grab on a regular grocery run.
02 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese will leave you with lumps no matter how long you beat it.
  • Don't open the oven door during baking or the sudden temperature drop can cause the top to crack.
  • If you see a crack forming anyway, the whipped cream topping will cover it completely so don't panic.
  • Use a water bath if you want an even creamier texture, just wrap the pan in foil first to keep water out.
03 -
  • Run your spatula under hot water before smoothing the filling, it glides like butter and leaves a glossy finish.
  • If the crust starts to brown too quickly, tent the pan loosely with foil halfway through baking.
  • Make the cheesecake a day ahead so it has time to set fully and the flavors can marry, it's always better the next day.
  • For an extra peanut butter punch, swirl a few spoonfuls of melted peanut butter on top before baking and drag a knife through it.
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