If you adore the perfect union of creamy, dreamy cheesecake and the unmistakable peanut butter punch of a classic cookie, then this Nutter Butter Cheesecake Recipe is about to become your new obsession. It’s a luscious, rich dessert that balances sweet and salty flavors with a surprisingly simple preparation that delivers maximum delight. Whether you’re hosting a get-together or craving a special treat to savor, this cheesecake wraps indulgence and nostalgia into every bite.
Ingredients You’ll Need
Each ingredient in this Nutter Butter Cheesecake Recipe is straightforward but plays a vital role in building the rich flavor and smooth texture that makes this dessert shine. From the buttery crust to the creamy filling, these essentials come together beautifully with minimal fuss.
- Cream Cheese (16 oz, room temperature): The base of your cheesecake, ensuring that silky and smooth texture you crave.
- Creamy Peanut Butter (1 cup): Adds that classic peanut butter richness that pairs perfectly with the cookie crust.
- Sugar (1 cup): Sweetens the filling just right without overpowering the peanut butter flavor.
- Eggs (2): Help bind the filling to create a luscious, firm cheesecake.
- Sour Cream (1 cup): Brings a subtle tang and contributes to the creamy texture.
- Flour (¼ cup): Provides just enough structure to keep the cheesecake stable.
- Butter (4 tbsp, melted): Mixed with cookie crumbs to form a perfectly buttery crust.
- Nutter Butters (16 cookies for crust): Crushed finely to form a peanut-buttery, crunchy base.
- Extra Nutter Butters: For garnishing and adding that final touch of charm.
- Peanut Butter Chips (¾ cup): Melted for a luscious drizzle topping that amps up the peanut flavor.
- Heavy Cream (½ cup): Used to melt and smooth the peanut butter chips drizzle for an irresistible finish.
How to Make Nutter Butter Cheesecake Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 300°F if using a dark pan or 325°F for a light pan—this ensures even baking without cracking. Preheating is key since a steady temperature helps the cheesecake set perfectly without drying out or becoming too dense.
Step 2: Crush the Cookies
Place your Nutter Butter cookies into a sturdy Ziploc bag and grab a rolling pin for some fun. Crush those cookies until you have fine crumbs—this is going to be the glorious base that holds your cheesecake together and offers that signature peanut butter crunch.
Step 3: Make the Crust
Combine the crushed Nutter Butter cookies with melted butter in a mixing bowl. The butter acts as a binder and adds richness while keeping the crust moist and flavorful. Press this mixture evenly into the bottom of your springform pan. Don’t forget to pack it down firmly—the crust is what will support your decadent filling.
Step 4: Blend the Filling
In a large bowl, beat together the cream cheese, creamy peanut butter, and sour cream until silky smooth with no lumps. Then add sugar and flour, blending well. Finally, incorporate the eggs one at a time, mixing just until combined. Remember, overmixing can cause cracks, so be gentle but thorough.
Step 5: Bake and Cool
Pour your luscious peanut butter filling over the prepared crust, smoothing the top. Slide the pan into your preheated oven and bake for approximately 50 minutes. The edges should be set, but the center will jiggle slightly. Once baked, cool the cheesecake on a wire rack for two hours to bring it closer to room temperature before refrigerating it for several hours or ideally overnight. This step develops the flavors and perfect texture.
Step 6: Add the Finishing Touches
Melt the peanut butter chips together with heavy cream until smooth and glossy. Drizzle this luscious topping over your chilled cheesecake. Garnish with extra Nutter Butters to amp up the peanut butter vibe and add a charming visual touch. Now it’s ready to wow anyone lucky enough to get a slice!
How to Serve Nutter Butter Cheesecake Recipe
Garnishes
Aside from the classic Nutter Butter cookies on top, consider sprinkling chopped roasted peanuts or a light dusting of cocoa powder to deepen the flavor and add texture variance. Fresh whipped cream with a hint of vanilla can elevate the richness and provide a refreshing element.
Side Dishes
This cheesecake pairs wonderfully with fresh seasonal berries, balancing its creamy richness with a pop of tartness. A dollop of vanilla ice cream or a drizzle of caramel sauce also complements its peanut butter profile beautifully for an indulgent dessert experience.
Creative Ways to Present
For a crowd-pleasing presentation, slice the cheesecake into individual mini jars or clear cups, layering with chopped Nutter Butters and peanut butter drizzle in between. Or serve it with skewered Nutter Butters dipped in chocolate on the side for a playful, interactive dessert spread.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly in plastic wrap or cover your springform pan with a lid, then store it in the refrigerator. It will stay fresh and creamy for up to 4-5 days, giving you multiple opportunities to enjoy this delightful treat without losing any flavor or texture.
Freezing
If you want to save it for longer, this Nutter Butter Cheesecake Recipe freezes beautifully. Wrap individual slices or the whole cheesecake securely in plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving to preserve that creamy consistency.
Reheating
Cheesecake is best served chilled, but if you prefer a slightly warmer version, let slices sit at room temperature for 15-20 minutes. Avoid microwaving, as it can affect the texture and cause the filling to become runny or grainy.
FAQs
Can I substitute crunchy peanut butter for creamy?
Yes, you can! Using crunchy peanut butter will add a nutty texture to your cheesecake filling, which some people love. Just be aware it might slightly change the smoothness of the filling.
Do I have to use a springform pan?
While a springform pan is ideal for easy release and presentation, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to avoid cracks or breaking the crust.
Can I make this recipe vegan or dairy-free?
Although this recipe relies on cream cheese and sour cream for its creamy texture, you can experiment with vegan cream cheese and plant-based sour cream alternatives. Keep in mind that baking times and texture might vary slightly.
Why did my cheesecake crack?
Cheesecakes can crack due to overbaking, rapid temperature changes, or overmixing the batter. Baking at the right temperature and cooling slowly as instructed helps prevent cracks and ensures a smooth finish.
Is it necessary to chill the cheesecake overnight?
Chilling overnight is highly recommended because it allows the cheesecake to fully set and the flavors to deepen. While you can eat it sooner, the texture will be much better after a good chill.
Final Thoughts
This Nutter Butter Cheesecake Recipe is a superstar in the realm of peanut butter desserts—rich but not overwhelming, creamy with a satisfying crunch, and surprisingly simple to make. Once you try it, you’ll understand why it quickly becomes a go-to recipe for celebrations, cozy nights, or anytime you crave something indulgently comforting. So gather your ingredients, get baking, and get ready to fall in love with the peanut buttery magic of this cheesecake!
Print
Nutter Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 10 minutes (including cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich and creamy Nutter Butter Cheesecake, a delightful dessert featuring a buttery Nutter Butter cookie crust and a smooth peanut butter and cream cheese filling. Topped with melted peanut butter chips and extra cookies, this cheesecake is perfect for peanut butter lovers.
Ingredients
Crust
- 16 Nutter Butters (crushed into fine crumbs)
- 4 tbsp Butter (melted)
Filling
- 16 oz Cream Cheese (room temperature)
- 1 cup Creamy Peanut Butter
- 1 cup Sugar
- 2 Eggs
- 1 cup Sour Cream
- ¼ cup Flour
Topping
- ¾ cup Peanut Butter Chips
- ½ cup Heavy Cream
- Extra Nutter Butters (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 300°F if using a dark pan or 325°F if using a light pan to ensure even baking without over-browning.
- Prepare Crust: Place the Nutter Butter cookies into a Ziploc bag and crush them finely using a rolling pin until you have fine crumbs suitable for the crust.
- Form Crust: In a mixing bowl, combine the crushed Nutter Butter crumbs with the melted butter and press the mixture firmly into the bottom of a springform pan to form an even crust layer.
- Make Filling: In a large bowl, beat together the cream cheese, peanut butter, and sour cream until smooth. Add the sugar and flour, mixing well, then incorporate the eggs, mixing until just combined to form the cheesecake batter.
- Bake Cheesecake: Pour the prepared filling over the crust in the springform pan and bake in the preheated oven for approximately 50 minutes until the edges are set but the center slightly jiggles.
- Cool and Chill: Remove the cheesecake from the oven and let it cool on a wire rack for about two hours to come to room temperature. Then refrigerate for several hours or overnight to fully set and enhance flavors.
- Prepare Topping and Serve: Melt the peanut butter chips with the heavy cream to create a drizzle. Once the cheesecake is chilled, drizzle this topping over it and garnish with extra Nutter Butter cookies before serving.
Notes
- Use room temperature cream cheese and eggs to achieve a smooth filling and avoid lumps.
- Ensure the crust is firmly pressed for a sturdy base that holds the filling well.
- Baking times may vary slightly based on your oven and pan type; check for a slight jiggle in the center as an indicator.
- Chilling overnight enhances the texture and flavor, so plan ahead for best results.
- For a rich topping, melt peanut butter chips with heavy cream to drizzle over the cheesecake.
