Nutter Butter Peanut Cheesecake (Print View)

Luscious cheesecake with Nutter Butter crust, peanut butter swirl, and whipped cream topping for dessert lovers.

# 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, optional for garnish
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 the mixture 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. Bake for 10 minutes, then allow to 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 blend until fully incorporated.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Avoid over-mixing.
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 door open. 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 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 additional Nutter Butter cookies as desired. Slice and serve chilled.

# Expert Advice:

01 -
  • Every bite tastes like your favorite childhood cookie transformed into something luxurious and grown up.
  • The crust stays crisp even after chilling, giving you that satisfying crunch against all the creaminess.
  • It feeds a crowd and actually gets better overnight, so you can bake it ahead without any stress.
  • Peanut butter lovers will lose their minds over the swirl running through every slice.
02 -
  • Softening cream cheese at room temperature is not optional, cold cream cheese will never beat smooth no matter how long you mix.
  • That jiggly center is supposed to be there, if you bake until its firm all the way through, youll end up with a dry, cracked cheesecake.
  • Letting it cool in the oven with the door cracked prevents sudden temperature changes that cause the top to split.
03 -
  • If you have time, bake the cheesecake in a water bath by wrapping the springform pan in foil and setting it in a larger pan with an inch of hot water, it prevents cracks and makes the texture even silkier.
  • Always bring your cream cheese and eggs to room temperature before you start, cold ingredients dont blend smoothly and can lead to a grainy filling.
  • Dont skip the parchment paper in the bottom of the pan, it makes removing the cheesecake so much easier and saves you from a mess.
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