Save to Pinterest This Nutter Butter Cheesecake is a luscious, creamy masterpiece that brings together the classic flavor of peanut butter cookies with a rich, velvety cheesecake filling. Every slice offers a delightful contrast between the crunchy Nutter Butter crust and the smooth, peanut-swirled center, making it an irresistible dessert for any occasion.
Save to Pinterest Finished with clouds of sweet homemade whipped cream and topped with chopped peanuts, this cheesecake is the ultimate treat for peanut butter lovers. Whether you're making it for a special holiday or a simple weekend indulgence, its deep flavor and creamy texture are sure to impress.
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, for garnish), additional Nutter Butter cookies (for garnish).
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
To ensure a perfectly smooth filling, allow your cream cheese to fully soften at room temperature before mixing. For an even more professional result and to minimize any chance of cracking, you can bake the cheesecake using a water bath.
Varianten und Anpassungen
This recipe can be made a day in advance to allow the peanut butter flavors to deepen. If you want an extra layer of decadence, try drizzling the finished cheesecake with warm chocolate or caramel sauce before serving.
Serviervorschläge
Serve each slice chilled with a cold glass of milk or a strong cup of coffee. To make the presentation pop, add a few extra halved Nutter Butter cookies and a generous sprinkle of crunchy chopped peanuts just before bringing it to the table.
Save to Pinterest Indulge in this ultimate peanut butter lovers' dessert and enjoy the rich, creamy textures that make this Nutter Butter Cheesecake a truly unforgettable treat.
Common Recipe Questions
- → Can I make this cheesecake ahead of time?
Yes, this cheesecake actually tastes better when made a day ahead. The flavors deepen and the texture becomes even creamier after overnight refrigeration. Store covered in the refrigerator for up to 3 days.
- → How do I prevent cracks in my cheesecake?
To minimize cracking, avoid over-mixing the batter after adding eggs, bake in a water bath for even heat distribution, and allow the cheesecake to cool gradually in the oven with the door cracked open for one hour before refrigerating.
- → Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter creates the smoothest texture, you can use crunchy for added texture. Keep in mind it may slightly affect the silky consistency of the filling, but it will still taste delicious.
- → What can I substitute for Nutter Butter cookies?
You can use graham crackers mixed with a few tablespoons of peanut butter, or vanilla wafers combined with crushed peanuts. The Nutter Butter cookies provide the signature peanut butter flavor, but these alternatives work well.
- → How should I store leftover cheesecake?
Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- → Why is my cheesecake still jiggly in the center?
A slight jiggle in the center is normal and desired when the cheesecake comes out of the oven. It will firm up completely during the cooling and refrigeration process. The edges should be set while the center remains slightly wobbly.