Nutter Butter Cheesecake (Printable version)

A rich, creamy cheesecake with peanut butter swirl on a crunchy Nutter Butter crust, topped with whipped cream and 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 & 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. Use the back of a measuring cup for smoothness. Bake for 10 minutes, then let 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 2-3 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 spatula.
08 - Bake for 50-60 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 extra Nutter Butter cookies as desired.
13 - Slice and serve chilled.

# Expert Hints:

01 -
  • The Nutter Butter crust adds a salty-sweet crunch that store-bought crusts just cant match.
  • Peanut butter swirls through the filling without weighing it down, keeping everything light and creamy.
  • It slices beautifully after chilling, and the whipped cream topping makes every serving feel like a special occasion.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • Let your cream cheese sit out for at least an hour before mixing, or youll end up with lumps no amount of beating can fix.
  • Dont open the oven door while the cheesecake bakes; the sudden temperature drop can cause the top to crack.
  • If the center still looks too wobbly after an hour, give it another 10 minutes, but trust the jiggle, it will set as it cools.
  • Run a thin knife around the edge of the pan before releasing the springform, so the cheesecake doesnt stick and tear.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between each cut for perfect, smooth edges.
  • If you dont have a springform pan, line a regular cake pan with parchment paper and lift the whole cheesecake out once its chilled.
  • Taste your peanut butter before adding it; if its too sweet or salty, adjust the sugar in the filling slightly to balance it out.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing so it cuts cleanly and the flavors open up.
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