Nutter Butter Peanut Butter Cheesecake (Print Version)

A decadent peanut butter and cream cheese creation on a crisp cookie base, finished with sweetened whipped cream and crunchy peanut garnish.

# 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 & 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

# Directions:

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 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 for smoothness. Bake for 10 minutes, then let 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.
07 - Pour the cream cheese mixture over the cooled crust and smooth the top with a 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 at least 4 hours, or overnight for optimal results.
11 - Whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and additional Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Tips:

01 -
  • Every bite tastes like childhood and indulgence had a baby in your kitchen.
  • The crust stays crunchy even after a night in the fridge, which feels like winning the lottery.
  • Its fancy enough to impress dinner guests but uses cookies from a grocery store shelf.
  • Peanut butter swirls through the filling like edible marble, and it never gets old.
02 -
  • Letting the cream cheese soften at room temperature is non negotiable, cold cream cheese means lumpy filling and regret.
  • Cooling the cheesecake inside the oven with the door cracked prevents the dreaded crack down the middle.
  • A water bath isnt required, but if youre feeling fancy it makes the texture even creamier and more foolproof.
03 -
  • Use full fat cream cheese, the low fat stuff will ruin the texture and make you sad.
  • Dont skip the parchment paper in the bottom of the pan, it makes removing the cheesecake so much easier.
  • If the center still looks too wobbly after an hour, give it another 10 minutes in the oven, but watch it closely.
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