Nutter Butter Cheesecake

This Nutter Butter Cheesecake is a luscious, creamy dessert swirled with rich peanut butter and set atop a crisp Nutter Butter cookie crust. It is the ultimate indulgence for peanut butter lovers, offering a perfect balance of smooth filling and crunchy texture.

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Each slice is finished with clouds of sweet whipped cream and a sprinkle of crunchy peanuts. This dessert is as visually stunning as it is delicious, making it the perfect centerpiece for any special occasion.

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

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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

For a creamier texture and fewer cracks, bake the cheesecake in a water bath. Always allow the cream cheese to soften at room temperature before mixing to ensure a smooth batter without lumps.

Varianten und Anpassungen

The cheesecake can be made a day ahead for deeper flavor. You can also customize the garnish by adding a drizzle of chocolate or caramel sauce for an even more decadent finish.

Serviervorschläge

Serve this cheesecake chilled with an extra sprinkle of chopped peanuts. It pairs beautifully with a hot cup of coffee or a glass of cold milk to complement the rich peanut butter flavors.

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With its perfectly crunchy crust and velvety peanut butter filling, this Nutter Butter cheesecake is a guaranteed crowd-pleaser that will satisfy any sweet tooth.

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Common Questions

→ Why use a water bath for this dessert?

A water bath helps the cheesecake bake more evenly, preventing cracks on the surface and ensuring a creamier, silkier texture throughout. It creates a humid environment, reducing the temperature fluctuations that can cause the cheesecake to dry out and split.

→ Can I prepare this peanut butter delight in advance?

Absolutely! This cheesecake benefits from being made a day ahead. Allowing it to chill overnight in the refrigerator not only deepens its flavor but also ensures it sets perfectly, making it easier to slice and serve. Store it covered.

→ How do I prevent cracks in the cheesecake surface?

To minimize cracks, avoid over-mixing the batter, especially after adding eggs. Let the cheesecake cool gradually in the turned-off oven with the door slightly ajar for an hour before refrigerating. A water bath also significantly helps in achieving a smooth top.

→ What if I don't have a springform pan?

While a springform pan is ideal for easy removal, you could use a regular 9-inch round cake pan lined completely with parchment paper, leaving an overhang on two sides to lift the cheesecake out once chilled. However, care must be taken to ensure the crust is well-pressed.

→ Are there alternative garnishes for this dessert?

Certainly! Beyond chopped peanuts and extra Nutter Butter cookies, you could drizzle melted chocolate or caramel sauce over the whipped cream. Mini chocolate chips, a sprinkle of sea salt, or even a dollop of peanut butter ganache would also be delicious additions.

→ How should this cheesecake be stored after serving?

Store any leftover cheesecake tightly covered in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, slices can be frozen individually and thawed in the refrigerator before enjoying.