Nutter Butter Peanut Butter Cheesecake (Printable Format)

Creamy peanut butter cheesecake with Nutter Butter crust, whipped cream, and chopped peanuts for ultimate indulgence.

# What's Needed:

→ 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, 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 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.
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 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 Advice:

01 -
  • The crust alone tastes like the best part of a peanut butter cookie jar
  • Silky filling with just enough peanut butter to feel decadent without being heavy
  • Whipped cream topping adds a cloud-like contrast to the dense richness below
  • It slices beautifully and holds up well in the fridge for days
02 -
  • Room temperature cream cheese is everything, cold cream cheese creates lumps no amount of mixing can fix
  • Dont open the oven door while baking or the cheesecake can sink in the middle from the temperature drop
  • If cracks still happen, the whipped cream topping hides them completely so dont stress
03 -
  • Run your knife under hot water and wipe it clean between each slice for perfect, photo-worthy cuts
  • Let the cheesecake sit at room temperature for 10 minutes before slicing so the filling softens just enough to glide through
  • If you dont have a springform pan, a regular cake pan works but line it with parchment extending up the sides for easy lifting
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