Nutter Butter Cheesecake (Printable)

Luscious creamy cheesecake with peanut butter swirl atop crisp Nutter Butter crust, finished with whipped cream and crunchy peanuts.

# 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
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 using the back of a measuring cup. Bake for 10 minutes, then allow to 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 to avoid incorporating excess air.
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 remains slightly jiggly.
09 - Turn off the oven and crack the oven door. Allow the cheesecake to cool inside for 1 hour to prevent surface cracking.
10 - Remove from oven and refrigerate for at least 4 hours, or overnight for optimal flavor development and texture.
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.
13 - Slice and serve chilled.

# Expert Advice:

01 -
  • The crust stays perfectly crisp even after hours in the fridge, giving you that satisfying crunch with every forkful.
  • Peanut butter weaves through the filling in a way that tastes indulgent but never cloyingly sweet.
  • It slices clean and looks bakery-perfect without any fancy tricks or equipment.
  • Leftovers somehow taste even better the next day when all the flavors have had time to settle in together.
02 -
  • If your cream cheese is even a little bit cold, you'll end up with lumps no amount of mixing can fix, so give it a full hour on the counter before you start.
  • Opening the oven door too early or cooling the cheesecake too fast is the number one cause of cracks, patience here pays off in a flawless top.
  • A water bath isn't required, but if you want insurance against cracks and an even creamier texture, wrap the pan in foil and set it in a roasting pan with an inch of hot water.
03 -
  • Run your knife under hot water and wipe it clean between each slice for bakery-perfect edges that don't smear.
  • If you're nervous about the springform leaking, wrap the outside in two layers of foil before baking, it doubles as insurance and makes cleanup easier.
  • Let the cheesecake sit at room temperature for 15 minutes before serving so the filling softens just enough to be creamy on your fork.
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