Save My daughter brought home a sleeve of Nutter Butters one afternoon and left them on the counter. I ate three, then stared at the rest and thought about cheesecake. By evening, I had crushed the entire package into crumbs and was melting butter with zero regrets. That first bake filled the kitchen with the kind of warm, nutty sweetness that makes you forget you were supposed to be making dinner.
I made this for a summer potluck once, and by the time I arrived half the whipped cream had slid to one side in the car. I fixed it with a spatula in the hosts driveway, laughing the whole time. No one noticed, and the pan came back empty with peanut crumbs stuck to the edges.
Ingredients
- Nutter Butter cookies: The base of the crust and the soul of this dessert, their peanut butter filling adds flavor you cant replicate with plain graham crackers.
- Unsalted butter: Melted and mixed with the cookie crumbs, it binds everything into a crust that holds its shape and bakes up golden.
- Cream cheese: Softened to room temperature so it whips smooth without lumps, this is what makes the filling luxurious and tangy.
- Granulated sugar: Just enough sweetness to balance the richness of the cream cheese and peanut butter without tipping into candy territory.
- Vanilla extract: A teaspoon brings warmth and rounds out all the other flavors quietly in the background.
- Eggs: Added one at a time and mixed gently, they give the cheesecake structure and that signature creamy texture.
- Creamy peanut butter: Swirled into the batter, it adds deep nutty flavor and a slight saltiness that makes every bite interesting.
- Heavy whipping cream: Whipped with powdered sugar until it forms stiff peaks, this topping is like a cloud you can eat.
- Powdered sugar: Sweetens the whipped cream without any graininess, and it whips up faster than granulated ever could.
- Chopped peanuts: Optional but worth it for the crunch and visual contrast against all that creamy smoothness.
- Extra Nutter Butter cookies: Because garnishing with the star ingredient just makes sense, and it tells people exactly what theyre about to taste.
Instructions
- Prep the pan:
- Preheat your oven to 325°F and grease a 9 inch springform pan, then line the bottom with parchment paper. This step saves you from heartbreak later when you try to remove the cheesecake.
- Make the crust:
- Mix crushed Nutter Butter cookies with melted butter until it looks like wet sand and clumps when you press it. Press it firmly into the bottom of the pan using the back of a measuring cup for an even layer.
- Bake the crust:
- Slide it into the oven for 10 minutes until it smells toasty and looks set. Let it cool while you make the filling so the hot crust doesnt scramble your eggs later.
- Beat the cream cheese:
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes. You want it smooth and fluffy with no lumps hiding in the corners.
- Add peanut butter and vanilla:
- Mix in the vanilla extract and creamy peanut butter until everything is fully blended and the color is uniform. Scrape down the sides of the bowl so nothing gets left behind.
- Incorporate the eggs:
- Add eggs one at a time, beating on low speed after each addition just until combined. Overmixing here adds too much air and can cause cracks, so stay gentle.
- Pour and smooth:
- Pour the cream cheese mixture over the cooled crust and use a spatula to smooth the top into an even layer. Tap the pan lightly on the counter to release any air bubbles.
- Bake the cheesecake:
- Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle when you shake the pan. It will firm up as it cools, so dont wait for it to look completely solid.
- Cool in the oven:
- Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. This gradual temperature change helps prevent cracks from forming on the surface.
- Chill completely:
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours, though overnight is even better. The flavor deepens and the texture becomes perfectly creamy after a long rest.
- Whip the topping:
- Before serving, whip heavy cream with powdered sugar until stiff peaks form and it holds its shape on the whisk. Spread it over the chilled cheesecake in soft swoops or smooth swirls.
- Garnish and serve:
- Sprinkle chopped peanuts over the top and tuck extra Nutter Butter cookies around the edge or press them into the cream. Slice with a warm, clean knife for neat cuts and serve chilled.
Save There was a birthday once where someone requested this instead of cake, and I realized cheesecake has a way of making people quiet and happy at the same time. Everyone took small bites and closed their eyes. That felt better than any compliment.
How to Store Leftovers
Cover the cheesecake tightly with plastic wrap or store it in an airtight container in the fridge for up to five days. The whipped cream might soften a little after the first day, but the cheesecake itself only gets better as it sits. You can also freeze individual slices wrapped in foil and tucked into a freezer bag for up to two months, just thaw them in the fridge overnight before serving.
Flavor Variations to Try
Swap the peanut butter for almond or cashew butter if you want a different nutty angle, or stir in a handful of mini chocolate chips to the batter before baking. Drizzle melted chocolate or caramel sauce over each slice right before serving for something that feels even more indulgent. You can also crush pretzels into the crust along with the cookies for a salty sweet contrast that surprises people in the best way.
Serving Suggestions
This cheesecake shines on its own, but it loves company from a hot cup of coffee or a glass of cold milk. If youre serving it for a party, set out small bowls of chocolate sauce, caramel, and extra chopped peanuts so people can customize their slices. It also pairs beautifully with fresh strawberries or a handful of raspberries if you want something bright to cut through all that richness.
- Let the cheesecake sit at room temperature for 10 minutes before slicing so it cuts cleaner and tastes creamier.
- Wipe your knife with a hot, damp towel between each slice for bakery perfect edges.
- Save one Nutter Butter cookie to crumble over the top of each slice right before it hits the plate.
Save This cheesecake has become the thing I make when I want to feel like I accomplished something sweet and a little impressive without spending all day in the kitchen. It never lets me down, and it always disappears faster than I expect.
Recipe FAQs
- → How long should I chill the cheesecake before serving?
Refrigerate for at least 4 hours, though overnight chilling produces the best texture and flavor development. The filling needs this time to fully set and achieve that luxurious creaminess.
- → Can I use a water bath for better results?
Absolutely. Wrapping your springform pan in foil and baking in a water bath helps prevent cracks while creating an incredibly smooth, custard-like texture throughout the filling.
- → Why did my cheesecake crack on top?
Over-mixing the eggs, over-baking, or cooling too quickly can cause cracks. Using the oven-cracking method—leaving the door slightly ajar while cooling—helps prevent this common issue.
- → Can I make this in advance?
This dessert actually improves with time. You can prepare it up to 24 hours ahead, storing it uncovered in the refrigerator. Add the whipped cream and garnishes just before serving for the freshest presentation.
- → What's the best way to get clean slices?
Run your knife under hot water and wipe it clean between each slice. For even cleaner cuts, dip the knife in warm water and gently wipe with a paper towel after every slice.
- → Can I substitute the Nutter Butter cookies?
While Nutter Butters provide the signature peanut butter flavor, you could use other peanut butter sandwich cookies or even graham crackers mixed with a tablespoon of peanut butter for a similar crust.