Pin My roommate Sarah brought home a package of Nutter Butters one random Tuesday, and by Friday I'd eaten three of them straight from the package while standing at the counter. That's when it hit me: those peanut butter sandwich cookies deserved to be something more than a midnight snack. A cheesecake crust seemed obvious, but swirling actual peanut butter into the filling? That was the moment this dessert went from good to absolutely dangerous.
I made this for my dad's birthday last year, and he's still talking about it. The man who usually skips dessert had seconds, then asked if there were leftovers to take home. Watching him scrape whipped cream from his plate like a kid made every minute of the five hour chill time completely worth it.
Ingredients
- 24 Nutter Butter cookies, crushed: These create the most perfect peanut buttery crust foundation, and crushing them is oddly therapeutic
- 1/4 cup (60 g) unsalted butter, melted: Binds the cookies together into that pressable crust that bakes up beautifully firm
- 16 oz (450 g) cream cheese, softened: Room temperature is nonnegotiable here or you'll end up with lumpy filling that nobody wants
- 1 cup (200 g) granulated sugar: Sweetens without overpowering that peanut butter flavor we're all here for
- 1 teaspoon vanilla extract: Just enough to round out all those rich flavors and add warmth
- 3 large eggs: Room temperature eggs incorporate better and help prevent those dreaded cracks
- 1/2 cup (120 g) creamy peanut butter: The star of the show, swirled right into the cheesecake for maximum impact
- 1 cup (240 ml) heavy whipping cream: Whips up into that cloud like topping that makes each slice feel like a special occasion
- 1/2 cup (60 g) powdered sugar: Sweetens the whipped cream just enough without making it cloying
- 1/4 cup (30 g) chopped peanuts: Optional but highly recommended for that salty crunch contrast on top
Instructions
- Get your oven ready:
- Preheat to 325°F (160°C) and grease your 9 inch springform pan, lining the bottom with parchment paper so nothing sticks
- Build that crust:
- Mix crushed cookies with melted butter until it looks like wet sand, then press firmly into your pan using the back of a measuring cup for even thickness, baking 10 minutes
- Start the filling:
- Beat softened cream cheese and sugar on medium speed for 2 to 3 minutes until completely smooth, scraping down the bowl so nothing gets left behind
- Add the peanut butter magic:
- Mix in vanilla and peanut butter until fully incorporated, taking a moment to appreciate how good this already smells
- Gently incorporate eggs:
- Add eggs one at a time on low speed, mixing just until combined because overmixing introduces air bubbles that cause cracks
- Assemble and bake:
- Pour filling over your cooled crust, smooth the top, and bake 50 to 60 minutes until edges are set but center still jiggles slightly when you give it a gentle shake
- The slow cooling method:
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour, then refrigerate at least 4 hours or overnight
- Finish with flair:
- Whip cream with powdered sugar until stiff peaks form, spread over chilled cheesecake, and garnish with chopped peanuts and extra cookies
Pin This has become my go to for potlucks because it travels well and serves a crowd. There's something about walking in with that springform pan that makes people's eyes light up before they even know what's inside.
Mastering the Water Bath
I'll be honest: I skipped the water bath for years because it seemed complicated. The first time I finally tried it, wrapping my springform pan in three layers of heavy foil and setting it in a roasting pan of hot water, I understood the hype. The texture difference is remarkable: silkier, creamier, and practically crack free every single time. If you're serving this for someone special, take that extra step.
Make Ahead Magic
The best thing about this cheesecake might be how well it ages. I've made it three days ahead of time, and it actually gets better. The flavors deepen, the texture sets perfectly, and you eliminate that day of stress when you're trying to prep everything else for a gathering. Just add the whipped topping the same day you serve it so it stays fluffy.
Serving Suggestions
A warm slice is incredible, but straight from the fridge is how peanut butter shines brightest. That contrast between chilly filling and room temperature crust creates something special.
- Drizzle with chocolate sauce for that peanut butter cup vibe nobody can resist
- Caramel adds a salty sweetness that plays beautifully with the whipped cream
- A pinch of flaky sea salt on top makes the peanut butter flavor sing
Pin This is the dessert that turns regular dinners into memories people talk about months later.
Recipe Q&A
- → How can I prevent my cheesecake from cracking?
To minimize cracks, ensure the cream cheese is softened to room temperature before mixing. Avoid over-mixing the batter once eggs are added. Crucially, let the cheesecake cool slowly in the turned-off oven with the door ajar for an hour before refrigerating.
- → Can I prepare this dessert in advance?
Absolutely! This cheesecake benefits greatly from being made a day ahead. This allows the flavors to meld and the texture to set perfectly, resulting in a deeper, richer taste experience.
- → What kind of peanut butter works best for the filling?
Creamy peanut butter is recommended for a smooth filling. Avoid natural peanut butter that separates, as it can affect the texture. A classic, commercial creamy peanut butter will give the best results.
- → Can I freeze Nutter Butter cheesecake?
Yes, you can freeze individual slices or the whole cheesecake (without the whipped topping). Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before adding fresh whipped cream and garnishes.
- → What are some good garnishes besides peanuts and cookies?
For extra indulgence, consider a drizzle of chocolate ganache or caramel sauce. A sprinkle of sea salt flakes can also enhance the peanut butter flavor beautifully.
- → Do I need a water bath for baking this cheesecake?
While not strictly required, baking this cheesecake in a water bath can result in a more evenly cooked, creamier texture and significantly reduces the chance of cracks. If using one, ensure your springform pan is well-sealed to prevent water from seeping in.