Nutter Butter Cheesecake

The mixer was humming at midnight when I realized I'd forgotten to take the cream cheese out of the fridge. My sister was coming home from college the next day, and all she'd asked for was something with peanut butter. I pressed my palm against the cold block and decided to wait, sitting on the counter eating Nutter Butters straight from the package. By the time the cream cheese softened, I'd worked out the whole recipe in my head, and that first cheesecake, pulled from the oven at 2 a.m., became the thing she requested every visit after.

I brought this to a potluck once, the kind where everyone shows up with store bought cookies and vegetable trays. When I set it down, still cold from the car ride, someone asked if I'd ordered it from a bakery. The whole thing disappeared in under twenty minutes, and I spent the rest of the evening texting the recipe to four different people who swore they never baked.

Ingredients

• Nutter Butter cookies: The backbone of the crust, they bring that signature peanut butter flavor without any extra work, and crushing them is oddly therapeutic after a long day.
• Unsalted butter: Melted and mixed with the cookie crumbs, it holds the crust together and adds richness without making it greasy.
• Cream cheese: Softened to room temperature, it whips into a cloud that sets firm but never chalky, so don't skip the waiting step.
• Granulated sugar: Just enough to sweeten the filling without competing with the peanut butter, and it helps the texture stay silky.
• Vanilla extract: A quiet background note that makes everything taste more like itself.
• Eggs: They give structure and that classic cheesecake bounce, but add them gently or you'll bake in too much air.
• Creamy peanut butter: The star ingredient, swirled through the filling so every forkful has that unmistakable nutty richness.
• Heavy whipping cream: Whipped with powdered sugar into soft peaks, it turns the top into something that looks bakery perfect.
• Powdered sugar: Sweetens the whipped cream without any graininess.
• Chopped peanuts: Optional, but they add a salty crunch that makes people go back for a second slice.

Instructions

Prep the Pan:

Preheat your oven to 325°F and grease a 9 inch springform pan, then line the bottom with parchment paper so the cheesecake releases cleanly later. This small step saves you from heartbreak when it's time to serve.

Build the Crust:

Crush the Nutter Butters until they're fine crumbs, mix them with melted butter until everything looks like wet sand, then press the mixture into the bottom of the pan with the back of a measuring cup. Bake for 10 minutes and let it cool while you make the filling.

Cream the Base:

Beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until the mixture is smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl so nothing gets left behind.

Add the Peanut Butter:

Mix in the vanilla extract and creamy peanut butter until fully incorporated and the color is even throughout. The smell at this stage is almost too good to resist.

Fold in the Eggs:

Add the eggs one at a time, beating on low speed and stopping as soon as each one disappears into the batter. Overmixing here invites cracks, so keep it gentle.

Assemble and Bake:

Pour the filling over the cooled crust and smooth the top with a spatula, then bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent the top from splitting.

Chill Completely:

Remove the pan from the oven and refrigerate the cheesecake for at least 4 hours, though overnight is even better. Patience here is what transforms it from good to unforgettable.

Whip the Topping:

Before serving, whip the heavy cream with powdered sugar until stiff peaks form, then spread it over the chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butters if you want it to look as impressive as it tastes.

Pin it

One summer evening, I served this at a backyard dinner where half the guests claimed they didn't like cheesecake. By the time the fireflies came out, every single slice was gone, and someone had scraped the serving plate clean with their finger when they thought no one was looking.

Getting the Crust Right

The crust should hold together when you press it but not feel like cement. If it's too dry, add another tablespoon of melted butter. If it's too wet, toss in a few more crushed cookies. I learned this after my first attempt crumbled apart the moment I tried to slice it, and now I always do the press test before it goes in the oven.

Why Room Temperature Matters

Room temperature ingredients blend without lumps, and that means a filling so smooth it looks like silk when you pour it. Cold cream cheese will leave you with chunks no amount of mixing can fix. I once tried to shortcut this by microwaving the cream cheese, and it melted in spots, turning the batter into a curdled mess I had to throw out.

Serving and Storing

Run a thin knife under hot water before each slice, wiping it clean between cuts, and you'll get edges sharp enough to photograph. Leftovers keep in the fridge for up to five days, covered loosely with plastic wrap, though in my house they've never lasted more than two.

• Serve it cold straight from the fridge for the firmest texture.
• Let it sit at room temperature for 10 minutes if you prefer a creamier, softer bite.
• Drizzle melted chocolate or caramel over individual slices right before serving for an extra touch.

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This cheesecake has become the thing I make when I want to show someone I care without saying it out loud. It's rich, a little indulgent, and worth every minute of waiting.

Recipe FAQs

→ How long should I refrigerate the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours, though overnight chilling produces the best texture and flavor. This allows the filling to set completely and makes slicing easier.

→ Can I use a water bath for this cheesecake?

Yes, baking in a water bath helps create a creamier texture and reduces the risk of cracks on the surface. Wrap the springform pan tightly in foil to prevent water from seeping in.

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

The cheesecake is ready 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 as it cools.

→ Can I make this dessert ahead of time?

Absolutely. The cheesecake actually improves in flavor when made a day ahead. Prepare it up to 24 hours in advance, refrigerate without the whipped topping, then add the whipped cream just before serving.

→ What can I use instead of Nutter Butter cookies for the crust?

Any peanut butter sandwich cookies work well, or try vanilla wafers mixed with 2 tablespoons of peanut butter. Grahm crackers with added peanut butter also create a delicious alternative crust.

→ How should I store leftover cheesecake?

Store in an airtight container in the refrigerator for up to 5 days. The whipped cream topping may soften slightly over time, but the flavor remains excellent. For longer storage, freeze slices without the topping for up to 3 months.