Nutter Butter Peanut Cheesecake

My daughter walked into the kitchen one Saturday morning and asked if we could make something that tasted like her favorite cookie but bigger. I laughed, pulled out a springform pan I hadn't used in months, and we started experimenting. What came out of the oven that afternoon was this ridiculously creamy, peanut buttery masterpiece that's been requested at every birthday since. It's become our little tradition now, and I can't imagine celebrating without it.

I brought this to a potluck once, nervous because cheesecake can be finicky. A friend who claimed she didn't even like peanut butter came back for seconds. She said it reminded her of sneaking cookies from her grandmother's pantry, and I realized then that some desserts just have a way of taking people back. It's been my go to ever since when I want to make something that feels both fancy and comforting.

Ingredients

• Nutter Butter cookies: These form the base and bring that nostalgic peanut butter crunch; crush them fine but leave a few bigger pieces for texture.
• Unsalted butter: Melted butter binds the crust together and adds richness without making it greasy.
• Cream cheese: The star of any cheesecake, it must be fully softened or you'll end up with lumps no amount of mixing can fix.
• Granulated sugar: Sweetens the filling just enough to balance the tangy cream cheese and nutty peanut butter.
• Vanilla extract: A small splash deepens the flavor and makes everything taste more rounded.
• Eggs: They give structure and that signature creamy set, but add them gently to avoid incorporating too much air.
• Creamy peanut butter: Use a standard brand, not natural, because the oils in natural peanut butter can make the filling separate.
• Heavy whipping cream: Whipped fresh, it creates a cloud like topping that's miles better than anything from a tub.
• Powdered sugar: Sweetens and stabilizes the whipped cream without any grittiness.
• Chopped peanuts: Optional but highly recommended for a salty crunch that cuts through the richness.

Instructions

Prep the pan:

Preheat your oven to 325°F and grease a 9 inch springform pan, then line the bottom with parchment paper. This step saves you from heartbreak later when you try to release the cheesecake.

Make the crust:

Crush the Nutter Butters until they're fine crumbs, mix with melted butter until it looks like wet sand, then press firmly into the pan. Bake for 10 minutes and let it cool completely.

Beat the base:

In a large bowl, beat softened cream cheese and sugar on medium speed until it's completely smooth and no lumps remain, about 2 to 3 minutes. Scrape the bowl down halfway through.

Add peanut butter:

Mix in the vanilla and peanut butter until it's fully blended and the color is even throughout. Don't rush this or you'll see streaks later.

Fold in eggs:

Add eggs one at a time on low speed, mixing just until each one disappears into the batter. Overmixing here creates too much air and leads to cracks.

Assemble and bake:

Pour the filling over the cooled crust, smooth the top, and bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle. It will firm up as it cools.

Cool slowly:

Turn off the oven, crack the door, and let the cheesecake sit inside for an hour. This gradual temperature change prevents the top from splitting.

Chill thoroughly:

Refrigerate for at least 4 hours or overnight. The flavor deepens and the texture becomes perfectly sliceable after a long rest.

Whip and garnish:

Beat heavy cream with powdered sugar until stiff peaks form, spread it over the chilled cheesecake, then top with chopped peanuts and extra cookies. Slice with a hot, clean knife for neat edges.

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The first time I made this, I forgot to let it chill overnight and served it after only two hours. It was still delicious, but the slices were soft and a little messy. Now I always make it the day before, and that patience is rewarded with clean cuts and a flavor that's had time to settle into itself. It's one of those recipes that teaches you that waiting is part of the process.

Serving Suggestions

This cheesecake is rich enough to stand alone, but a drizzle of warm chocolate or salted caramel sauce takes it over the top. I've also served it with a handful of fresh berries on the side to cut through the sweetness, and it's always a hit. If you're feeling extra, crush a few more Nutter Butters and sprinkle them around the edge of each slice for a little drama.

Storage and Make Ahead Tips

Cover the cheesecake tightly with plastic wrap and store it in the fridge for up to five days. The flavors actually improve after a day or two, so don't hesitate to make it ahead for a party. You can freeze individual slices wrapped in foil and thawed in the fridge overnight, though the whipped cream topping is best added fresh.

Common Mistakes to Avoid

The biggest mistake is not softening your cream cheese fully, it leads to lumps that ruin the smooth texture. Another pitfall is overbaking, if the center looks completely firm in the oven, it will be dry once chilled. Trust the jiggle, it's your friend here.

• Always use a springform pan, regular cake pans make it nearly impossible to remove cleanly.
• Don't skip the parchment paper on the bottom, it's the easiest way to lift out a perfect slice.
• Let the cheesecake come to room temperature for 20 minutes before slicing for the creamiest texture.

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This cheesecake has a way of making ordinary evenings feel a little more special. I hope it becomes one of those recipes you pull out when you want to spoil the people you love.

Recipe FAQs

→ How long should I refrigerate the cheesecake before serving?

Refrigerate the cheesecake for at least 4 hours, though overnight chilling yields the best results. This allows the filling to set completely and the flavors to develop fully.

→ Can I use natural peanut butter instead of creamy peanut butter?

Creamy peanut butter works best as it provides the smooth consistency needed for the filling. Natural peanut butter with oil separation may affect the texture, though it can still be used if thoroughly mixed before adding.

→ What prevents cracks from forming on the cheesecake surface?

Cooling the cheesecake gradually in the oven with the door cracked open helps prevent cracks. Using a water bath during baking and avoiding over-mixing the eggs also contributes to a smooth surface.

→ Can I make this dessert ahead of time?

Absolutely. In fact, making this cheesecake a day ahead improves the flavor and texture. Store it covered in the refrigerator, then add the whipped cream and garnishes just before serving.

→ What other toppings work well with this cheesecake?

Beyond whipped cream and peanuts, consider drizzling with warm chocolate or caramel sauce. Crushed extra Nutter Butter cookies, peanut butter drizzle, or chopped Reese's cups also make excellent additions.

→ 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 up as it cools.