Nutter Butter Cheesecake

My sister showed up one Saturday with three sleeves of Nutter Butters and a wild idea. She'd been scrolling through dessert photos all week and convinced herself we could turn those sandy little cookies into something spectacular. I was skeptical until the first bite proved her right. The salty-sweet peanut butter against cool, tangy cream cheese was so good I made it again the following weekend for a potluck, and it disappeared before the main course even hit the table.

I brought this to my coworker's birthday lunch, and three people asked for the recipe before I'd even finished my own slice. One of them admitted she didn't usually like cheesecake but couldn't stop coming back for more of the peanut butter swirl. It became my unofficial signature dessert after that, the one people hoped I'd bring to every gathering. There's something about the combination of nostalgic cookie and grown-up creaminess that makes it impossible to resist.

Ingredients

• Nutter Butter cookies: The backbone of this dessert, their peanut-shaped charm and built-in sweetness mean you don't need extra sugar in the crust.
• Unsalted butter: Melted and mixed with the crushed cookies, it binds everything into a firm, golden base that won't crumble when you slice.
• Cream cheese: Let it sit on the counter for at least an hour so it beats smooth without lumps, the secret to that velvety filling.
• Granulated sugar: Just enough to sweeten the tang of cream cheese without overpowering the peanut butter.
• Vanilla extract: A teaspoon adds warmth and rounds out all the other flavors in a way you'd miss if it weren't there.
• Large eggs: They give the filling structure, but add them gently and don't overmix or you'll bake in air bubbles that turn into cracks.
• Creamy peanut butter: Go for the standard jarred kind, it blends smoothly and swirls beautifully without any grainy bits.
• Heavy whipping cream: Whipped with powdered sugar, it crowns the cheesecake in soft, sweet clouds that balance the richness underneath.
• Powdered sugar: Sweetens the whipped cream and dissolves instantly, no gritty texture.
• Chopped peanuts: A handful scattered on top adds crunch and a hint of salt that makes every bite more interesting.

Instructions

Prep the Pan:

Preheat your oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper so the crust releases cleanly. This little step saves you from heartbreak later when you try to unmold it.

Build the Crust:

Crush the Nutter Butters until they look like coarse sand, then stir in melted butter until every crumb is coated. Press the mixture firmly into the bottom of the pan using the back of a measuring cup to get it smooth and even, then bake for 10 minutes and let it cool completely.

Whip the Base:

Beat softened cream cheese and granulated sugar with an electric mixer on medium speed until the mixture is completely smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl so nothing gets left behind.

Add the Peanut Butter:

Mix in vanilla extract and creamy peanut butter until they disappear into the cream cheese. The filling will smell like your favorite childhood sandwich, but a hundred times better.

Fold in the Eggs:

Add eggs one at a time on low speed, mixing just until each one is blended before adding the next. Overmixing here pumps in air that can cause cracks, so keep it gentle.

Pour and Smooth:

Scrape the filling over the cooled crust and use a spatula to spread it into an even layer. Tap the pan lightly on the counter to release any trapped bubbles.

Bake Low and Slow:

Slide the pan into the oven and bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when you nudge the pan. It will firm up as it cools, so don't wait for it to look completely solid.

Cool in the Oven:

Turn off the heat and crack the oven door open, letting the cheesecake rest inside for a full hour. This gradual cooldown keeps the top from splitting as the temperature drops.

Chill Completely:

Transfer the pan to the fridge and let it chill for at least 4 hours, though overnight is even better. The filling needs time to set into that classic dense, creamy texture.

Whip the Topping:

Beat heavy cream and powdered sugar together until stiff peaks form and the cream holds its shape on the whisk. Spread it over the chilled cheesecake in soft swirls or smooth it flat, whatever feels right to you.

Garnish and Serve:

Scatter chopped peanuts over the whipped cream and tuck a few whole Nutter Butters around the edge for a playful finishing touch. Slice with a warm, clean knife for the neatest pieces.

Save

The best part about this cheesecake is watching people take that first bite and pause mid-conversation. Their eyes go a little wide, and someone always says they didn't expect it to be this good. It's become the dessert I make when I want to feel like I really know what I'm doing in the kitchen, even on days when nothing else goes right.

Storing and Make-Ahead Tips

This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with plastic wrap so the whipped cream doesn't get squished. If you're making it ahead for a party, bake and chill it the day before, then add the whipped topping and garnishes an hour before serving so everything looks fresh. You can even freeze the whole thing without the whipped cream for up to two months, just thaw it overnight in the fridge and top it right before you serve.

Troubleshooting Common Issues

If your cheesecake cracks, don't panic, the whipped cream will cover it completely and no one will ever know. A sunken center usually means it was overbaked or cooled too quickly, so next time pull it out when it still jiggles just a little and let it rest in the oven longer. If the crust crumbles when you slice, it probably needed more butter or a firmer press, but a sharp knife dipped in hot water between cuts helps keep everything tidy.

Serving Suggestions and Variations

I love serving this with a drizzle of warm chocolate ganache or salted caramel sauce, it turns it into something that feels restaurant-fancy. You can also swap the Nutter Butters for chocolate sandwich cookies and use chocolate chips instead of peanuts if you want to take it in a different direction. For an extra indulgent touch, fold mini peanut butter cups into the filling before baking, they'll sink and create pockets of melty surprise in every slice.

• Serve slices with a small scoop of vanilla ice cream for contrast.
• Dust the top with cocoa powder instead of peanuts for a mocha vibe.
• Add a pinch of sea salt to the whipped cream to bring out the peanut butter even more.

Save

This cheesecake has a way of making any occasion feel a little more special, whether it's a holiday table or just a quiet Tuesday night when you want something sweet. Once you've made it, you'll understand why people keep asking you to bring it back.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to develop more deeply. The cheesecake can be refrigerated for up to 3 days before serving. Add the whipped cream topping just before serving for the freshest presentation.

→ Why did my cheesecake crack?

Cracks typically occur from over-mixing the batter, over-baking, or cooling too quickly. To prevent this, mix eggs just until combined, avoid opening the oven door frequently, and follow the cooling method of leaving the cheesecake in the cracked oven for an hour. A water bath can also help prevent cracking.

→ Can I use natural peanut butter instead of creamy?

Creamy peanut butter works best as it provides consistent texture. Natural peanut butter with oil separation may cause the cheesecake to become grainy or affect the setting. If using natural peanut butter, stir thoroughly and consider reducing other fats slightly in the recipe.

→ Do I need a springform pan?

A springform pan is highly recommended as it allows you to release the cheesecake without damaging the sides. If you don't have one, you can use a regular cake pan lined with parchment paper that overhangs the sides to help lift the cheesecake out, though presentation may vary.

→ Can I freeze this cheesecake?

Yes! Freeze the cheesecake without the whipped topping. Wrap the fully cooled cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.

→ What can I substitute for Nutter Butter cookies?

You can use other peanut butter sandwich cookies, vanilla wafers mixed with 2 tablespoons of peanut butter, or graham crackers with added peanut butter powder. Keep in mind the flavor profile will change slightly based on your substitution choice.