Save to Pinterest The smell of crushed Nutter Butter cookies mixing with melted butter takes me straight back to my first apartment kitchen, where I discovered that childhood cookies could become something downright sophisticated. I remember pressing that sandy crust into my springform pan, wondering if I was brilliant or just hungry. Turns out, it was both. That first cheesecake emerged with the most incredible crackled top, and though it wasn't perfect, my roommates devoured every crumb. Now I make it every time I need a dessert that feels like a hug.
Last summer I brought this to a friends birthday BBQ and watched grown men practically fight over the last piece. My friend Sarah, who claims she does not even like sweets that much, ate three slices. That is when I knew this was not just another recipe. It has become my go-to for celebrations, heartbreak Tuesdays, and random Tuesdays that just need something sweet.
Ingredients
- Nutter Butter cookies: These peanut shaped cookies create a crust that is nostalgic and perfectly sweet, plus they already have that peanut butter flavor we want to amplify
- Unsalted butter: Melted butter binds the cookie crumbs together and adds richness without competing with the peanut butter
- Cream cheese: Use full fat and let it soften completely at room temperature to avoid any lumps in your silky smooth filling
- Granulated sugar: This sweetens the cheesecake while still letting that salty peanut flavor shine through
- Vanilla extract: Pure vanilla extract rounds out all the flavors and adds that bakery quality depth
- Eggs: Room temperature eggs incorporate better and help give the cheesecake its structure
- Creamy peanut butter: The star of the show, use regular creamy peanut butter not natural style for the smoothest texture
- Heavy whipping cream: Cold cream whips up into those billowy clouds that make this cheesecake feel extra special
- Powdered sugar: Sweetens the whipped cream without making it grainy
- Chopped peanuts: These add a salty crunch on top that makes every bite interesting and reminds everyone what they are eating
Instructions
- Get your oven and pan ready:
- Preheat your oven to 325°F and grease a 9-inch springform pan, then line the bottom with parchment paper so you can easily remove the cheesecake later
- Make the cookie crust:
- Crush those 24 Nutter Butter cookies until you have fine crumbs, then stir in melted butter until it looks like wet sand and press it firmly into your pan using the back of a measuring cup
- Bake the crust:
- Slide the crust into the oven for 10 minutes to set it, then let it cool while you make the filling
- Beat the cream cheese mixture:
- In a large bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until completely smooth and creamy, about 2 to 3 minutes
- Add peanut butter and vanilla:
- Pour in the vanilla extract and peanut butter, then mix until everything is fully incorporated and you cannot see any white streaks
- Gently add the eggs:
- Add eggs one at a time, beating on low speed just until each one disappears into the batter, being careful not to overmix which can cause cracks
- Assemble and bake:
- Pour the cream cheese mixture over your cooled crust, smooth the top with a spatula, and bake for 50 to 60 minutes until edges are set but the center still jiggles slightly
- Cool gradually:
- Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent those dreaded cracks from forming
- Chill thoroughly:
- Remove from the oven and refrigerate for at least 4 hours or overnight for the best texture and easiest slicing
- Make the whipped topping:
- Whip cold heavy cream with powdered sugar until stiff peaks form, then spread it generously over your completely chilled cheesecake
- Garnish and serve:
- Sprinkle chopped peanuts over the top and add extra Nutter Butter cookies however you like, then slice and serve this beauty cold
Save to Pinterest My mom called me mid-bake once, and I got so distracted chatting that I nearly forgot to add the peanut butter. Caught it just in time, but now I double-check that step every single time. That near disaster taught me that even though the steps are straightforward, this recipe rewards your full attention. The results are worth every minute of focus.
Making It Ahead
This cheesecake actually gets better after a day in the fridge. The flavors meld together and the texture becomes even more luxurious. I often make it the night before a party, which saves me so much stress the day of.
Water Bath Magic
Wrapping your springform pan in foil and setting it in a roasting pan with hot water creates a steamy environment that prevents cracking. The gentle heat cooks the cheesecake more evenly, giving you that restaurant quality smooth top every time.
Serving Ideas
A drizzle of warm chocolate sauce over each plate transforms this from amazing to unforgettable. Sometimes I serve it with salted caramel instead for a salty sweet situation that people cannot stop talking about.
- Run your knife under hot water between slices for the cleanest cuts
- Let the cheesecake sit at room temperature for 15 minutes before serving for the best texture
- Store any leftovers covered in the fridge for up to 5 days, though it rarely lasts that long
Save to Pinterest There is something so satisfying about serving a dessert that makes people close their eyes and moan a little. This Nutter Butter cheesecake does exactly that, every single time.
Recipe Questions & Answers
- → Why is chilling so important for cheesecake?
Chilling allows the cheesecake to firm up completely, preventing it from cracking and ensuring a smooth, dense, and sliceable texture. It also deepens the flavors, making the dessert even more delicious.
- → Can I use a different type of cookie for the crust?
Absolutely! While Nutter Butter cookies provide a specific peanut butter flavor, you could experiment with graham crackers, shortbread, or even chocolate cookies for a different twist. Adjust sugar content if the new cookie is less sweet.
- → How do I know when the cheesecake is perfectly baked?
The edges of the cheesecake should appear set, but the center should still have a slight jiggle when gently shaken. It will continue to cook and set as it cools, so avoid overbaking to prevent a dry or cracked texture.
- → What if my cheesecake cracks?
Cracks often occur due to sudden temperature changes. To minimize this, cool the cheesecake slowly in the oven with the door ajar after baking. Even if it cracks, the flavor is unaffected, and whipped cream or other garnishes can easily hide imperfections.
- → Can this cheesecake be made ahead of time?
Yes, it's highly recommended! Making the cheesecake a day in advance allows the flavors to meld and deepen, and ensures it's thoroughly chilled for the best texture. Store it covered in the refrigerator.
- → Can I substitute creamy peanut butter for crunchy in the filling?
Creamy peanut butter is generally preferred for the filling as it creates a smoother, more uniform texture. If you use crunchy, the texture of the filling will be different. Crunchy can be reserved for garnish.