Nutter Butter Cheesecake (Printer version)

Creamy peanut butter filling on a crisp cookie crust, topped with sweet whipped cream and peanuts.

# 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
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 and is evenly combined.
03 - Press the cookie mixture firmly into the prepared pan to form an even crust using the back of a measuring cup. Bake for 10 minutes, then allow to cool completely.
04 - In a separate large bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
05 - Add vanilla extract and peanut butter to the cream cheese mixture, mixing on medium speed 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 to prevent excess air incorporation.
07 - Pour the cream cheese mixture over the cooled crust and smooth the top with a rubber spatula.
08 - Bake for 50-60 minutes until the edges are set but the center has a slight jiggle when gently shaken.
09 - Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent surface cracking.
10 - Remove from oven and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Top with chopped peanuts and additional Nutter Butter cookies as desired. Slice and serve immediately while chilled.

# Expert Advice:

01 -
  • The peanut butter swirl gives you that nostalgic cookie flavor in every creamy bite.
  • It looks bakery-fancy but uses ingredients you probably already have on hand.
  • The crust stays crisp even after chilling, which is rare and wonderful.
  • Leftovers get even better after a day in the fridge as the flavors deepen.
02 -
  • Room temperature cream cheese is non-negotiable; cold cream cheese will never blend smoothly no matter how long you beat it.
  • Do not open the oven door during baking or the cheesecake will sink in the middle from the sudden temperature drop.
  • If you see cracks forming, it usually means the oven was too hot or the cheesecake cooled too quickly.
03 -
  • Run your knife under hot water and wipe it clean between each slice for bakery-perfect edges.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing so the filling is creamy, not cold and firm.
  • Press the crust up the sides of the pan about half an inch for a sturdier base that holds the filling better.
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