Nutter Butter Cheesecake

My sister brought a box of Nutter Butters to my apartment one rainy Saturday, insisting we needed to make something indulgent. We stood in my narrow kitchen, debating what to do with them, and somehow landed on cheesecake. The idea felt a little wild, but the moment we pressed those buttery crumbs into the pan, we knew we were onto something special. That first slice, cool and creamy with peanut butter swirled through every bite, turned into our new tradition whenever one of us needed comfort or celebration.

I made this for my book clubs annual potluck, and it disappeared faster than anything else on the table. One friend, who usually avoids dessert, came back for seconds and asked if I could teach her how to make it. We spent the following weekend in her kitchen, laughing as she nervously checked the oven every five minutes, convinced it would crack. When it came out perfect, her face lit up, and I realized this recipe had become more than just a dessert for me.

Ingredients

• Nutter Butter cookies: These form the base and bring that nostalgic peanut butter flavor; crush them finely so the crust holds together without crumbling when you slice.
• Unsalted butter: Melted butter binds the cookie crumbs into a firm, golden crust that bakes up crisp and sturdy.
• Cream cheese: Softening it fully at room temperature is key to a smooth, lump-free filling that blends effortlessly.
• Granulated sugar: Sweetens the filling just enough without overpowering the peanut butter or making it cloying.
• Vanilla extract: A small splash rounds out the flavors and adds warmth to the creamy base.
• Eggs: They give structure and richness; add them one at a time and mix gently to avoid incorporating too much air.
• Creamy peanut butter: Use a standard brand, not natural, so it blends smoothly without separating or leaving an oily layer.
• Heavy whipping cream: Whipped with powdered sugar, it creates a cloud-like topping that balances the dense cheesecake beneath.
• Powdered sugar: Sweetens the whipped cream without graininess, and it whips up faster than granulated.
• Chopped peanuts: Optional, but they add a satisfying crunch and a little saltiness that contrasts beautifully with the sweet cream.

Instructions

Prep Your Pan:

Preheat your oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper. This extra step makes releasing the cheesecake so much easier later.

Build the Crust:

Crush the Nutter Butter cookies until they resemble coarse sand, then stir in melted butter until everything is evenly moistened. Press the mixture firmly into the bottom of the pan using the back of a measuring cup, then bake for 10 minutes and let it cool completely.

Whip the Filling:

Beat softened cream cheese and sugar together on medium speed until the mixture is smooth and fluffy, about 2 to 3 minutes. Add the vanilla and peanut butter, mixing until fully blended and no streaks remain.

Fold in the Eggs:

Add eggs one at a time, beating on low speed just until each one disappears into the batter. Overmixing here can create too much air, which leads to cracks as the cheesecake bakes.

Assemble and Bake:

Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.

Cool Slowly:

Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour. This gradual temperature change helps prevent cracks and keeps the texture silky.

Chill Thoroughly:

Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight if you have the patience. The filling firms up beautifully as it chills, making it easy to slice cleanly.

Top and Garnish:

Before serving, whip heavy cream with powdered sugar until stiff peaks form, then spread it over the chilled cheesecake. Sprinkle with chopped peanuts and tuck a few extra Nutter Butter cookies around the edge for a playful finish.

Save

The first time I served this at a family dinner, my nephew asked if he could have cheesecake for breakfast the next morning. My brother rolled his eyes, but I snuck him a small slice with his orange juice, and we shared a quiet smile across the table. That little moment reminded me why I love baking, not for perfection, but for the way a simple dessert can turn into a memory someone holds onto.

Storing and Make-Ahead Tips

This cheesecake actually improves after a night in the fridge, as the flavors meld and the texture becomes even creamier. Cover it loosely with plastic wrap or foil, making sure it doesnt touch the surface, and it will keep for up to five days. If you want to make it ahead for a party, bake and chill it the day before, then add the whipped cream and garnishes just before serving so they stay fresh and fluffy. I once made two and froze one without the topping, and it thawed beautifully in the fridge overnight, tasting just as good as the first.

Troubleshooting Common Issues

If your cheesecake cracks, dont panic, the whipped cream topping will cover it completely, and no one will ever know. Cracks usually happen from overbaking or cooling too quickly, so keep an eye on that jiggle and let it cool gradually in the oven. If the crust seems too crumbly, you may not have added enough melted butter, so press it down firmly and give it that initial bake to help it set. A water bath can also help if youre worried about cracks, though Ive had great success without one as long as I follow the slow-cool method.

Serving Suggestions and Variations

This cheesecake is rich enough to stand on its own, but a drizzle of warm chocolate or caramel sauce takes it to another level. I like to serve it with a strong cup of coffee or a glass of cold milk, especially after a heavy meal when you want something sweet but not too fussy. You can also swirl in some chocolate chips or mini peanut butter cups before baking for extra texture and flavor.

• Try using crunchy peanut butter in the filling for added texture and a more pronounced peanut flavor.
• Swap the Nutter Butters for chocolate sandwich cookies if you want a chocolate-peanut butter twist.
• Top with a layer of ganache instead of whipped cream for a more decadent, truffle-like finish.

Save

Every time I pull this cheesecake out of the fridge, I think about that rainy afternoon with my sister and how a simple craving turned into something we both treasure. I hope it brings you the same kind of joy, whether youre sharing it with people you love or sneaking a slice for yourself late at night.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day ahead improves the flavor and texture. The cheesecake needs at least 4 hours to chill, but overnight refrigeration yields the best results for slicing and serving.

→ What's the purpose of cooling the cheesecake in the oven with the door cracked?

This gradual cooling method helps prevent cracks from forming on the surface. By letting the cheesecake cool slowly inside the warm oven, it reduces temperature shock that typically causes cracking.

→ Can I use a water bath for this cheesecake?

Yes! A water bath creates a more humid baking environment, resulting in an even creamier texture and further reducing the risk of cracks. Simply wrap the springform pan in foil and place it in a roasting pan filled with hot water.

→ How should I store leftover cheesecake?

Store covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

→ Can I substitute the Nutter Butter cookies?

You can use other peanut butter sandwich cookies or even graham crackers with added peanut butter. However, Nutter Butters provide the most authentic flavor profile that pairs perfectly with the peanut butter filling.

→ Why shouldn't I over-mix the eggs?

Over-mixing incorporates too much air into the batter, which can cause the cheesecake to puff up during baking and then collapse, potentially leading to cracks. Mix just until combined for the smoothest texture.