Introduction

Nutter Butter Cheesecake combines the rich, creamy texture of classic cheesecake with the irresistible peanut butter flavor of Nutter Butter cookies. This easy dessert is perfect for peanut butter lovers looking for a simple yet indulgent treat.

Nutter Butter Cheesecake Recipe - Recipe Image

Ingredients

24 Nutter Butter cookies
16 oz (450g) cream cheese, softened
3/4 cup (150g) sugar
3 large eggs
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 325°F (160°C). Crush the Nutter Butter cookies into fine crumbs and press them evenly into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Pour the cream cheese mixture over the cookie crust in the pan. Smooth the top with a spatula.
Step 4: Bake in the preheated oven for 50-60 minutes, or until the center is just set and slightly jiggly.
Step 5: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.

Tips & Variations

For extra peanut butter flavor, fold 1/2 cup of creamy peanut butter into the cream cheese mixture before baking.
To avoid cracks, bake the cheesecake in a water bath or place a pan of water on the oven rack below.
Top with chopped peanuts or a drizzle of melted chocolate for garnish and added texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Nutter Butter cookies with other peanut butter cookies or even graham crackers, but the peanut flavor is key to the dish’s signature taste.

Do I need to let the cheesecake chill before serving?

Absolutely. Chilling allows the cheesecake to fully set and develop its creamy texture and richer flavor.

Nutter Butter Cheesecake Recipe

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★★★★★

4.4 from 143 reviews

This Nutter Butter Cheesecake is a rich and creamy dessert featuring a deliciously crunchy Nutter Butter cookie crust and a smooth cream cheese filling, enhanced with vanilla and baked to perfection then chilled for the ideal texture.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

30 Nutter Butter cookies (about 1 1/2 cups crushed)

Filling

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

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Crush the Nutter Butter cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Press the crushed cookies evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy. Gradually add the sugar and continue to beat until fully combined. Add the eggs one at a time, mixing well after each addition, and finally stir in the vanilla extract until the mixture is uniform.
Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. Then cover it loosely with plastic wrap and refrigerate for at least 4 hours or overnight to fully set before slicing and serving.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
Do not overbake the cheesecake; the center should be slightly jiggly when done to ensure a creamy texture.
Use a water bath or place a pan of water on the bottom rack during baking to prevent cracks (optional).
Store leftovers covered in the refrigerator for up to 5 days.
Allow cheesecake to come to room temperature for about 15 minutes before serving for best flavor and texture.

Keywords: Nutter Butter Cheesecake, peanut butter cookie crust, cream cheese dessert, baked cheesecake, easy cheesecake recipe