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Nutter Butter Cheesecake Recipe

★★★★★

4.5 from 83 reviews
  • Author: Naomi
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x

Description

This creamy and indulgent Nutter Butter Cheesecake features a rich peanut butter and cream cheese filling on a buttery Nutter Butter cookie crust. Topped with whipped cream, chopped peanuts, and extra Nutter Butter cookies, it’s the perfect dessert for peanut butter lovers craving a decadent treat.

Ingredients

Scale

Crust

  • 24 Nutter Butter cookies, crushed
  • 1/4 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup creamy peanut butter

Topping

  • 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

  1. Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
  2. Make crust: In a large bowl, combine the crushed Nutter Butter cookies and melted butter. Mix until the crumbs are well coated and resemble wet sand.
  3. Press crust and bake: Press the cookie mixture firmly into the bottom of the prepared springform pan forming an even crust. Use the back of a measuring cup to flatten it down. Bake for 10 minutes, then allow it to cool completely.
  4. Mix cream cheese and sugar: In another large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  5. Add flavorings: Mix in the vanilla extract and peanut butter until fully combined and smooth.
  6. Incorporate eggs: Add eggs one at a time, mixing on low speed and just until combined after each addition to avoid over-mixing and cracking.
  7. Fill pan and smooth: Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the surface with a spatula for an even top.
  8. Bake cheesecake: Bake for 50-60 minutes, or until the center is set but slightly jiggly and the edges are firm.
  9. Cool gradually: Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour to prevent cracks from a sudden temperature change.
  10. Refrigerate: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for the best texture and flavor.
  11. Prepare topping: Before serving, whip the heavy cream with powdered sugar until stiff peaks form for a light and sweet topping.
  12. Assemble and garnish: Spread the whipped cream evenly over the chilled cheesecake. Garnish with chopped peanuts and additional Nutter Butter cookies as desired.
  13. Serve: Slice the cheesecake and serve chilled to enjoy its rich and creamy texture.

Notes

  • Ensure cream cheese is fully softened for a smooth filling without lumps.
  • Do not over-mix eggs to prevent cracks in the cheesecake.
  • Letting the cheesecake cool gradually in the oven helps avoid cracking.
  • Refrigerating overnight enhances flavor and texture.
  • Optional chopped peanuts add a nice crunch and extra peanut flavor.
  • Use a springform pan for easy removal of the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Nutter Butter cheesecake, peanut butter cheesecake, no bake crust, creamy cheesecake, peanut butter dessert, easy cheesecake recipe

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Find it online: https://naomifletcher.com/nutter-butter-cheesecake-recipe/