Nutter Butter Peanut Butter Cheesecake

My sister showed up one Saturday with a bag of Nutter Butters and a wild idea. She wanted a cheesecake that tasted like those cookies, crust and all. I thought she was joking until she started crushing them in a ziplock bag with a rolling pin. That afternoon, we made something so ridiculously good that it became the only dessert she requests for her birthday now.

I brought this to a potluck once and watched three people go back for seconds before anyone touched the other desserts. One friend stood by the table with her fork, unwilling to leave until she figured out what made the crust so good. When I told her it was just Nutter Butters and butter, she looked betrayed, like I had been hiding some culinary secret for years.

Ingredients

• Nutter Butter cookies: The foundation of everything here, they bring that unmistakable peanut butter cookie flavor without any extra work.
• Unsalted butter: Binds the crust together and adds richness without making it greasy.
• Cream cheese: Must be softened to room temperature or you will end up with lumps no amount of mixing can fix.
• Granulated sugar: Sweetens the filling just enough to let the peanut butter shine through.
• Vanilla extract: A little goes a long way in rounding out the flavors and making everything taste homemade.
• Eggs: They give the cheesecake structure, so add them gently and do not overbeat or it will puff up and crack.
• Creamy peanut butter: Use the regular kind, not natural, because it blends smoother and does not separate.
• Heavy whipping cream: Whips up into soft clouds that make each slice feel like a celebration.
• Powdered sugar: Sweetens the whipped cream without any graininess.
• Chopped peanuts: Optional, but they add a satisfying crunch that contrasts beautifully with the creamy filling.

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:

Crush the Nutter Butters until they are fine crumbs, then stir in melted butter until everything clumps together like wet sand. Press it firmly into the pan bottom and bake for 10 minutes to set it.

Beat the base:

In a large bowl, beat the softened cream cheese and sugar together until completely smooth and fluffy. Scrape down the sides so nothing gets left behind.

Add the peanut butter:

Mix in the vanilla and peanut butter until the filling turns a gorgeous tan color and smells like a dream. Do not rush this, let it blend completely.

Fold in the eggs:

Add the eggs one at a time on low speed, mixing just until each one disappears into the batter. Overmixing here invites cracks, so go easy.

Bake low and slow:

Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle.

Cool it down:

Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Then refrigerate it for at least 4 hours, though overnight is even better.

Whip the topping:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread it over the chilled cheesecake and sprinkle with chopped peanuts and extra cookies.

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The first time I made this, my nephew ate two slices and then asked if he could take the rest home. I said no, but I made him another one the next week. Now he thinks I run a bakery just for him, and honestly, I do not mind.

How to Know When It Is Done

The edges should be firm and slightly puffed, but the center should still wobble a little when you gently shake the pan. It will continue to set as it cools, so do not wait for it to look completely solid or you will end up with a dry cheesecake. Trust the jiggle.

Storage and Make Ahead Tips

This cheesecake actually tastes better the next day after the flavors have had time to settle and deepen. Store it covered in the fridge for up to five days, though it rarely lasts that long. You can also freeze it without the whipped topping for up to a month, just thaw it in the fridge overnight before serving.

Serving Suggestions

This dessert is rich, so a little goes a long way. I like to serve it with a cup of strong coffee or a glass of cold milk to balance the sweetness. You can also drizzle chocolate or caramel sauce over each slice if you are feeling extra, and trust me, it is worth it.

• Serve it cold straight from the fridge for the best texture.
• Use a hot knife to get clean slices, just run it under warm water and wipe it between cuts.
• Garnish each plate with a whole Nutter Butter for a playful touch.

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Every time I make this, someone asks for the recipe, and I love that it sounds fancy but comes together with simple ingredients and a little patience. It is the kind of dessert that makes people feel special, and that is exactly what good food should do.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely. In fact, making it a day ahead enhances the flavors as they meld together. The cheesecake can be refrigerated for up to 3 days before serving. Add the whipped topping just before serving for the freshest presentation.

→ Why did my cheesecake crack on top?

Cracking typically occurs from over-mixing the batter or cooling too quickly. Using a water bath helps prevent cracks by providing gentle, even heat. Always let the cheesecake cool gradually in the oven with the door cracked before refrigerating.

→ Can I substitute the Nutter Butter cookies?

While Nutter Butters provide the signature peanut butter flavor, you can use other peanut butter sandwich cookies or even graham crackers mixed with a tablespoon of peanut butter to maintain that nutty profile in the crust.

→ Do I need a springform pan?

A springform pan is highly recommended as it allows you to remove the sides without damaging the delicate structure. If you don't have one, a regular cake pan with parchment paper lining can work, though removing slices will be trickier.

→ How should I store leftovers?

Keep any leftover cheesecake covered in the refrigerator, where it will stay fresh for 3-4 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.