Nutter Butter Peanut Cheesecake (Printable)

Luscious peanut butter cheesecake with Nutter Butter crust, whipped cream, and crunchy peanuts for dessert perfection.

# 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, optional
11 - Additional Nutter Butter cookies for garnish

# How to make it:

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 with a texture resembling 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 for smoothness. Bake for 10 minutes, then 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, mixing 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 prevent 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 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 for at least 4 hours or overnight for optimal flavor development and texture.
11 - Before serving, whip heavy cream with powdered sugar using an electric mixer until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and additional Nutter Butter cookies as desired. Slice with a warm knife and serve chilled.

# Expert suggestions:

01 -
  • It tastes like your favorite childhood cookie transformed into something luxurious and grown up.
  • The crust stays crisp even after chilling, giving every bite a satisfying crunch.
  • You can make it a full day ahead and let it sit in the fridge, which actually makes it better.
  • It's impressive enough for special occasions but easy enough that you won't stress over it.
02 -
  • Let your cream cheese sit out until it's truly soft, because cold cream cheese will leave you with lumps that ruin the smooth texture.
  • Don't open the oven door while the cheesecake is baking, because sudden temperature changes cause cracks every single time.
  • Use a water bath if you want extra insurance against cracks, just wrap the outside of the springform pan tightly in foil and set it in a larger pan with an inch of hot water.
  • Run your knife under hot water and wipe it clean between each slice for perfect, clean cuts.
03 -
  • Wrap the outside of your springform pan in foil even if you're not using a water bath, because it catches any butter that might leak during baking.
  • Let the cheesecake come to room temperature for 20 minutes before slicing so it cuts more cleanly and tastes even creamier.
  • Toast the chopped peanuts lightly in a dry skillet before sprinkling them on top for deeper, richer flavor.
  • If you don't have a springform pan, you can bake this in a regular pie dish and serve it straight from the pan, it will still taste incredible.
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