Nutter Butter Cheesecake (Printable)

A decadent cheesecake with a Nutter Butter crust, creamy peanut butter filling, and a fluffy whipped topping. Perfect for any dessert lover.

# 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
11 - Additional Nutter Butter cookies for garnish

# How to Make It:

01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Mix crushed Nutter Butter cookies with melted butter until evenly combined and texture resembles wet sand.
03 - Press cookie mixture firmly into pan bottom using measuring cup for smoothness. Bake for 10 minutes, then let cool.
04 - Beat softened cream cheese and granulated sugar with electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
05 - Add vanilla extract and peanut butter, mixing 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.
07 - Pour mixture over cooled crust, smooth top with spatula. Bake for 50-60 minutes until edges are set but center is slightly jiggly.
08 - Turn off oven and crack door open. Let cheesecake cool inside for 1 hour to prevent cracking.
09 - Remove from oven and refrigerate at least 4 hours, or overnight for best results.
10 - Whip heavy cream with powdered sugar until stiff peaks form.
11 - Spread whipped cream over chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butter cookies. Slice and serve chilled.

# Expert Tips:

01 -
  • The crust-to-filling ratio is absolute perfection with that familiar peanut butter cookie crunch
  • Room temperature ingredients make this cheesecake surprisingly foolproof
  • The whipped cream topping turns an already rich dessert into something positively decadent
02 -
  • Never skip the room temperature step or you'll spend twenty minutes picking cream cheese lumps out of your batter
  • The center should still wobble slightly when you take it out—it firms up considerably while cooling
  • Cracking the oven door is the secret weapon I learned after my first three cheesecakes all cracked down the middle
03 -
  • Process your Nutter Butter cookies in a food processor for the most uniform crust texture
  • A drizzle of chocolate sauce over each slice makes this even more indulgent, if that's even possible
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