Ingredients

24 Nutter Butter cookies, crushed

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup creamy peanut butter

1 cup heavy whipping cream

1/2 cup powdered sugar

1/4 cup chopped peanuts (optional, for garnish)

Additional Nutter Butter cookies for garnish

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

Step 2: In a large bowl, combine the crushed Nutter Butter cookies and melted butter. Mix until the crumbs are well coated with butter and resemble wet sand.

Step 3: Press the cookie mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a measuring cup to flatten it down. Bake for 10 minutes, then allow it to cool.

Step 4: In another large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 5: Add the vanilla extract and peanut butter to the cream cheese mixture, mixing until fully blended.

Step 6: Add the eggs one at a time, mixing on low speed until just combined after each addition. Avoid over-mixing to prevent cracking.

Step 7: Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 8: Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly and the edges are firm.

Step 9: Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking from sudden temperature changes.

Step 10: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.

Step 11: Before serving, whip the heavy cream with the powdered sugar until stiff peaks form.

Step 12: Spread the whipped cream on top of the chilled cheesecake. Garnish with chopped peanuts and additional Nutter Butter cookies as desired.

Step 13: Slice and serve chilled.

Tips & Variations

For a crunchier crust, toast the crushed cookies lightly before mixing with butter.

Swap creamy peanut butter for a natural or crunchy variety to vary texture and flavor.

Use a water bath while baking to help prevent cracking on the cheesecake surface.

Add a pinch of salt to the filling to enhance the peanut butter flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out or picking up odors. When ready to serve, allow it to sit at room temperature for 10-15 minutes for the best texture. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight as it allows the flavors to develop and the texture to set perfectly. Just top with whipped cream and garnish just before serving.