Nutter Butter Cheesecake (Printable)

Creamy peanut butter cheesecake with cookie crust and whipped cream topping.

# 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 and 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

# 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. Use 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; 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. 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. Slice and serve chilled.

# Expert Advice:

01 -
  • The crust tastes like childhood in cookie form, only better because its holding up something creamy and divine.
  • Peanut butter swirls through every bite without being too heavy or cloying.
  • It looks fancy enough for company but uses ingredients you can grab at any grocery store.
  • Leftovers get even better after a night in the fridge when all the flavors settle in together.
02 -
  • Let your cream cheese sit on the counter for at least an hour before you start, cold cream cheese will never beat smooth no matter how long you mix it.
  • Dont open the oven door during baking or the cheesecake might sink in the middle from the sudden temperature drop.
  • If you see a crack forming, it still tastes perfect and the whipped cream will cover it completely.
  • Use a water bath if you want extra insurance against cracks, just wrap the springform pan in foil and set it in a larger pan with an inch of hot water.
03 -
  • Run your spatula under hot water before smoothing the whipped cream, it glides like magic and leaves a glossy finish.
  • If your crust feels too crumbly, add another tablespoon of melted butter until it holds together when you press it.
  • Bake the cheesecake the day before you need it, the flavor is always better after it has spent a night in the fridge getting cozy with itself.
  • Dont skip the parchment paper on the bottom of the pan, it makes releasing the cheesecake so much easier and saves you from a mess.
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