Save The first time I brought this cheesecake to a dinner party, my friend Sarah literally stopped mid conversation after one bite, eyes closed, and whispered "this is dangerous." That is the moment I knew this recipe was something special. There is something about the combination of that buttery Nutter Butter crust and the silky peanut butter filling that just works on a level you cannot explain until you taste it.
I made this for my dads birthday last year and he is still talking about it. The man has never been big on desserts but he called me two days later asking if there was any left. Watching him scrape the plate clean was honestly one of my favorite kitchen moments ever.
Ingredients
- 24 Nutter Butter cookies: Crush these into fine crumbs for that signature peanut butter cookie crust that sets everything up perfectly
- 1/4 cup unsalted butter, melted: Binds the cookie crumbs together into that pressable crust that holds its shape beautifully
- 16 oz cream cheese, softened: Room temperature is non negotiable here or you will end up with lumpy filling every single time
- 1 cup granulated sugar: Sweetens without overpowering that gorgeous peanut butter flavor we are all here for
- 1 teaspoon vanilla extract: Rounds out all the flavors and adds that little something special
- 3 large eggs: Also needs to be room temperature to incorporate smoothly without overmixing
- 1/2 cup creamy peanut butter: The star of the show so do not even think about using the crunchy stuff here
- 1 cup heavy whipping cream: Whipped up into clouds that make each slice feel like a special occasion
- 1/2 cup powdered sugar: Sweetens the cream without making it grainy like regular sugar would
- 1/4 cup chopped peanuts: That little crunch on top takes this from amazing to absolutely unforgettable
Instructions
- Get your oven ready:
- Preheat to 325°F and grease a 9 inch springform pan then line the bottom with parchment paper for easy removal later
- Build that incredible crust:
- Mix those crushed Nutter Butter cookies with melted butter until it looks like wet sand then press it firmly into the pan using the back of a measuring cup
- Bake the crust:
- Slide it into the oven for 10 minutes to set it up then let it cool while you make the filling
- Make the filling base:
- Beat that softened cream cheese and sugar together for about 2 to 3 minutes until it is seriously smooth and creamy
- Add the peanut butter magic:
- Pour in the vanilla and peanut butter then mix until everything is fully incorporated and smelling amazing
- Gently add the eggs:
- Drop in those eggs one at a time beating on low speed just until combined because overmixing is the enemy here
- Assemble and bake:
- Pour that gorgeous filling over your cooled crust smooth the top and bake for 50 to 60 minutes until edges are set but the center still jiggles slightly
- The slow cool down:
- Turn off the oven crack the door and let the cheesecake hang out inside for an hour then refrigerate for at least 4 hours or overnight
- Finish with flair:
- Whip that heavy cream with powdered sugar until stiff peaks form then spread it all over the chilled cheesecake and top with chopped peanuts
Save My sister in law asked for the recipe before she even finished her first slice at Thanksgiving. Now she makes it for every family gathering and honestly I cannot blame her one bit.
Making It Your Own
I have found that a water bath makes this even creamier though it does add an extra step. The texture difference is pretty incredible if you want to put in the effort.
Perfect Make Ahead Dessert
This actually tastes better the next day after all the flavors have had time to get to know each other. I always make it the night before serving and let it chill overnight.
Serving Ideas
A drizzle of chocolate or caramel sauce over the top takes this to restaurant quality territory.
- Keep slices chilled until serving time because the whipped cream softens quickly
- Use a hot knife wiped clean between slices for those picture perfect wedges
- Extra Nutter Butter cookies on the side never hurt anybody
Save Every time I serve this cheesecake I am reminded that the best desserts are the ones that make people stop talking and just enjoy. That first bite of creamy peanut butter heaven says everything.
Recipe FAQ
- → How can I prevent my cheesecake from cracking during baking?
To minimize cracking, ensure your cream cheese is softened to room temperature before mixing. Avoid over-mixing the batter once eggs are added. For best results, allow the cheesecake to cool slowly in the oven with the door cracked open for an hour after baking, then transfer to the refrigerator for at least 4 hours, or preferably overnight.
- → Can I prepare this dessert ahead of time?
Yes, this cheesecake is ideal for making in advance! It can be prepared a day ahead of serving, which actually allows the flavors to meld and deepen. Just ensure it's properly chilled in the refrigerator.
- → Is it necessary to use a water bath when baking this cheesecake?
While not strictly required for this specific preparation, baking the cheesecake in a water bath is highly recommended for an even creamier texture and to further help prevent cracks. If you opt for a water bath, wrap the springform pan tightly with foil to prevent water from seeping in.
- → What are some good garnishing options besides whipped cream and peanuts?
Beyond the classic whipped cream and chopped peanuts, consider drizzling with chocolate sauce, caramel sauce, or a melted peanut butter sauce. Crushed candy bars, mini chocolate chips, or even a sprinkle of sea salt can also elevate the presentation and flavor profile.
- → Can I substitute the Nutter Butter cookies for the crust?
Yes, you can certainly experiment with other cookie types for the crust, though the Nutter Butter provides a unique peanut butter flavor. Graham crackers or other vanilla-based cookies would also work well, simply adjust the amount of melted butter needed to achieve a wet sand consistency.