Introduction

This Nutter Butter Cheesecake is a decadent dessert that combines the rich creaminess of cheesecake with the irresistible flavor of Nutter Butter cookies. Perfect for peanut butter lovers, it’s simple to make and sure to impress at any gathering.

Nutter Butter Cheesecake Recipe - Recipe Image

Ingredients

24 Nutter Butter cookies
16 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (163°C). Crush the Nutter Butter cookies into fine crumbs and press them firmly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and continue to mix until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Pour the cream cheese filling over the cookie crust and smooth the top with a spatula. Bake the cheesecake for about 50-60 minutes, or until the center is mostly set but still slightly jiggly.
Step 4: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, before slicing and serving.

Tips & Variations

For an extra peanut butter punch, swirl some creamy peanut butter into the filling before baking.
Use a water bath when baking to prevent cracks in the cheesecake.
Top with chopped peanuts or a drizzle of chocolate sauce for added texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best results, remove from fridge about 15 minutes before serving to soften slightly. You can also freeze it for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cookies instead of Nutter Butter?

Yes, regular peanut butter cookies can be used, but Nutter Butter cookies have a cream filling that adds extra richness to the crust.

Do I need a springform pan for this cheesecake?

A springform pan is recommended as it makes removing the cheesecake easier without damaging the crust or sides.

Nutter Butter Cheesecake Recipe

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★★★★★

4.8 from 65 reviews

A rich and creamy Nutter Butter Cheesecake featuring a crunchy Nutter Butter cookie crust and a smooth vanilla-infused cream cheese filling. Perfect for peanut butter lovers looking for a delightful twist on classic cheesecake.

Author: Dana
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 5 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

24 Nutter Butter cookies, crushed
3 tablespoons unsalted butter, melted

Filling

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Crush the Nutter Butter cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crushed cookies with melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until well incorporated. Add eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract for flavor.
Bake the cheesecake: Pour the cream cheese filling over the prepared crust. Smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until the center is almost set but still slightly jiggly. Avoid over-baking to prevent cracking.
Chill and serve: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and develop flavors. Before serving, run a knife around the edges to loosen it from the pan, then remove the springform rim and slice.

Notes

Make sure all cream cheese is softened to room temperature for a smooth filling.
Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
Use a water bath during baking to help prevent cheesecake cracks, if desired.
Leftover cheesecake can be stored covered in the refrigerator for up to 5 days.
For added texture, sprinkle chopped Nutter Butter cookies on top before chilling.

Keywords: Nutter Butter Cheesecake, peanut butter dessert, creamy cheesecake, Nutter Butter cookie crust, vanilla cheesecake