Introduction

Nutter Butter Cheesecake is a delightful twist on the classic cheesecake, featuring the rich and nutty flavor of Nutter Butter cookies. This creamy dessert is perfect for peanut butter lovers looking for an easy yet impressive treat.

Nutter Butter Cheesecake Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 325°F (160°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 beating until combined.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just incorporated.
Step 4: Pour the cream cheese filling over the cookie crust, smoothing the top with a spatula.
Step 5: Bake in the preheated oven for about 45-50 minutes, or until the center is set but still slightly jiggly.
Step 6: Remove from the oven and let cool completely at room temperature. Then chill in the refrigerator for at least 4 hours or overnight before serving.

Tips & Variations

For an extra peanut butter punch, swirl in ¼ cup of smooth peanut butter into the filling before baking.
Use Nutter Butter Minis for a thicker crust or crush them coarsely for added texture.
Add a pinch of salt to the filling to balance the sweetness and enhance the peanut flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, bring slices to room temperature for about 15 minutes; reheating in heat is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight as the flavors develop and it firms up nicely.

Can I freeze Nutter Butter Cheesecake?

Yes, wrap the cheesecake tightly in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutter Butter Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

This Nutter Butter Cheesecake combines the rich creaminess of classic cheesecake with the irresistible flavor of Nutter Butter cookies. Featuring a crunchy cookie crust and a smooth, vanilla-infused filling, this dessert is perfect for peanut butter lovers looking for an easy, delicious treat.

Author: Marco
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 1/2 cups crushed Nutter Butter cookies (about 20 cookies)
2 tablespoons unsalted butter, melted

Filling

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

Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). Crush the Nutter Butter cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar while continuing to beat. Add eggs one at a time, blending well after each addition. Finally, mix in vanilla extract until thoroughly combined, resulting in a smooth batter.
Bake the cheesecake: Pour the cream cheese filling over the prepared cookie crust in the springform pan. Smooth the surface with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to firm up and flavors to meld perfectly before serving.

Notes

Use room temperature cream cheese for smoother filling and to avoid lumps.
Allow the cheesecake to chill thoroughly for best texture and flavor.
For easier crust pressing, use the bottom of a glass or measuring cup.
To prevent cracking, avoid overbaking by checking the center jiggle near end of baking time.
Optional: Garnish with chopped Nutter Butter cookies or a drizzle of peanut butter before serving.

Keywords: Nutter Butter cheesecake, peanut butter cheesecake, cookie crust cheesecake, creamy cheesecake dessert, easy cheesecake recipe