Nutter Butter Peanut Butter Cheesecake (Printable format)

Creamy peanut butter cheesecake on a crispy Nutter Butter crust with whipped cream topping.

# What You 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
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, combine crushed Nutter Butter cookies with melted butter, mixing until the texture resembles wet sand and is evenly combined.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even layer. Use the back of a measuring cup to achieve a smooth surface. 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 for 2 to 3 minutes until smooth and creamy.
05 - Add vanilla extract and peanut butter to the cream cheese mixture, mixing until fully incorporated.
06 - Add eggs one at a time, beating on low speed after each addition and mixing just until combined. Avoid over-mixing.
07 - Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula to create an even surface.
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 door open. Allow the cheesecake to cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, or overnight for optimal results.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired.
13 - Slice with a sharp knife and serve chilled.

# Expert Hints:

01 -
  • It turns childhood nostalgia into a grown-up dessert that still feels playful and indulgent.
  • The peanut butter swirl gives every bite a creamy, nutty richness that balances the tang of cream cheese perfectly.
  • You can make it the day before and let it sit in the fridge, which means less stress and better flavor when company arrives.
02 -
  • Softening the cream cheese completely is non-negotiable; cold cream cheese will give you lumps no mixer can smooth out.
  • Don't skip the oven cooldown step, because pulling a hot cheesecake into cold air is what causes those dramatic cracks.
  • If you see cracks forming anyway, don't panic, the whipped cream topping covers everything like edible forgiveness.
03 -
  • Room temperature ingredients blend faster and more smoothly, so pull your cream cheese and eggs out of the fridge an hour before you start.
  • If you don't have a springform pan, you can use a regular cake pan lined with parchment and lift the whole thing out once it's chilled.
  • Taste your peanut butter before adding it; some brands are saltier than others, and you might want to adjust the sugar slightly.
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