Nutter Butter Cheesecake

A luscious, creamy cheesecake swirled with peanut butter and set atop a crisp Nutter Butter cookie crust. Each slice is finished with clouds of sweet whipped cream and a sprinkle of crunchy peanuts for the ultimate peanut butter lovers dessert. This recipe brings the nostalgic flavor of Nutter Butter cookies into a sophisticated, decadent format perfect for any occasion.

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This American-style dessert offers a Medium difficulty level, making it approachable for home bakers while delivering a bakery-quality result. With a rest time of 5 hours, the flavors have plenty of time to meld into a rich, cohesive treat.

Ingredients

• Crust: 24 Nutter Butter cookies (crushed), 1/4 cup (60 g) unsalted butter (melted).
• Cheesecake Filling: 16 oz (450 g) cream cheese (softened), 1 cup (200 g) granulated sugar, 1 teaspoon vanilla extract, 3 large eggs, 1/2 cup (120 g) creamy peanut butter.
• Whipped Topping & Garnish: 1 cup (240 ml) heavy whipping cream, 1/2 cup (60 g) powdered sugar, 1/4 cup (30 g) chopped peanuts (optional), Additional Nutter Butter cookies.

Instructions

Step 1

Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.

Step 2

In a large bowl, mix crushed Nutter Butter cookies with melted butter until evenly combined and the texture resembles wet sand.

Step 3

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.

Step 4

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 (about 2–3 minutes).

Step 5

Add vanilla extract and peanut butter; mix until fully incorporated.

Step 6

Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Do not over-mix.

Step 7

Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula.

Step 8

Bake for 50–60 minutes, until the edges are set but the center is slightly jiggly.

Step 9

Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour to prevent cracking.

Step 10

Remove from oven and refrigerate at least 4 hours, or overnight for best results.

Step 11

Before serving, whip heavy cream with powdered sugar until stiff peaks form.

Step 12

Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butter cookies as desired.

Step 13

Slice and serve chilled.

Zusatztipps für die Zubereitung

For an even creamier texture and to significantly reduce the risk of surface cracks, consider baking the cheesecake in a water bath. Ensure the springform pan is wrapped securely in foil to prevent leaks.

Varianten und Anpassungen

This cheesecake pairs beautifully with extra toppings. You can drizzle chocolate or caramel sauce over individual slices just before serving to add another layer of decadence.

Serviervorschläge

Always serve this cheesecake chilled for the best consistency. For clean slices, dip your knife in hot water and wipe it dry between each cut.

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With its rich peanut butter filling and signature cookie crust, this Nutter Butter Cheesecake is sure to be a hit. Enjoy a slice of this vegetarian-friendly dessert that perfectly captures the essence of a classic snack cookie in a gourmet form.

Questions & Answers

→ How long should I refrigerate the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours, but overnight is recommended for the best texture and flavor. This allows the filling to set completely and the flavors to meld together beautifully.

→ Can I make this cheesecake in advance?

Yes, making it a day ahead actually improves the flavor. The cheesecake can be prepared and stored in the refrigerator for up to 3 days before serving. Add the whipped topping and garnishes shortly before serving for the freshest presentation.

→ What causes cracks in cheesecake and how can I prevent them?

Cracks typically occur from over-baking or rapid temperature changes. To prevent them, avoid over-mixing the eggs, use a water bath, and let the cheesecake cool gradually in the oven with the door cracked open before refrigerating.

→ Can I substitute the Nutter Butter cookies with another type of cookie?

While Nutter Butters provide the authentic peanut butter flavor, you could use other peanut butter sandwich cookies or even vanilla wafers mixed with a bit of peanut butter. However, the taste and texture will differ from the original version.

→ How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and slightly puffy, but the center still has a gentle jiggle when you gently shake the pan. It will continue to firm up as it cools, so avoid over-baking which can lead to cracks and a dry texture.

→ Can I freeze this cheesecake?

Yes, you can freeze the cheesecake without the whipped topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.