Save My roommate Sarah burst through the door holding two grocery bags and announced she had volunteered me to make dessert for her office potluck the next day. I stared at the Nutter Butter cookies she had bought on impulse and somehow, this over-the-top cheesecake concept was born. We stayed up until midnight crushing cookies and taste-testing the filling with spoons, convinced we were culinary geniuses. The next morning her coworkers sent frantic texts demanding the recipe, and I have honestly never felt prouder of a kitchen experiment.
I brought this to a Thanksgiving gathering years ago when I was still nervous about cooking for other peoples families. My uncle took one bite and literally closed his eyes, declaring it the best thing he had eaten all year. Now it is requested at every single holiday and I have learned to always make two because people fight over the last slice.
Ingredients
- 24 Nutter Butter cookies, crushed: These create the most incredible peanut-buttery crust that is worth the extra crushing effort
- 1/4 cup (60 g) unsalted butter, melted: Binds the crust together and adds that rich buttery finish we all want
- 16 oz (450 g) cream cheese, softened: Room temperature is non-negotiable here or you will end up with lumps
- 1 cup (200 g) granulated sugar: Sweetens without overpowering the peanut butter flavor
- 1 teaspoon vanilla extract: Rounds out all the flavors beautifully
- 3 large eggs: Room temperature eggs incorporate better and prevent curdling
- 1/2 cup (120 g) creamy peanut butter: The soul of this entire dessert
- 1 cup (240 ml) heavy whipping cream: Creates that cloud-like topping
- 1/2 cup (60 g) powdered sugar: Sweetens the cream without making it gritty
- 1/4 cup (30 g) chopped peanuts: That essential crunch on top
- Additional Nutter Butter cookies: Because more is always more
Instructions
- Prepare your oven and pan:
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easy removal later.
- Build the crust:
- Mix crushed Nutter Butter cookies with melted butter until the texture resembles wet sand, then press firmly into the pan bottom using a measuring cup to smooth it evenly.
- Pre-bake the crust:
- Bake for 10 minutes until set, then let cool while you make the filling.
- Start the filling:
- Beat softened cream cheese and sugar on medium speed for 2 to 3 minutes until completely smooth and creamy.
- Add the flavor:
- Mix in vanilla extract and peanut butter until fully incorporated.
- Introduce the eggs gently:
- Add eggs one at a time on low speed, mixing just until combined after each addition.
- Assemble and bake:
- Pour filling over cooled crust, smooth the top, and bake for 50 to 60 minutes until edges are set but center still jiggles slightly.
- The cooling trick:
- Turn off oven and crack the door, letting cheesecake cool inside for 1 hour to prevent cracks.
- Chill thoroughly:
- Refrigerate at least 4 hours or overnight for the best texture and flavor development.
- Make the topping:
- Whip heavy cream with powdered sugar until stiff peaks form.
- Finish it off:
- Spread whipped cream over chilled cheesecake and garnish with chopped peanuts and extra cookies.
Save This cheesecake has become my go-to for celebrations because it feels so special but comes from such humble ingredients. Every time I serve it, I think back to that impulsive night with Sarah and how the best kitchen adventures often start with a little bit of chaos.
Making It Ahead
The flavors actually develop beautifully overnight, making this the perfect make-ahead dessert for parties. I have made it up to two days in advance and it tasted even better on day two.
Water Bath Magic
Wrapping your springform pan in foil and baking in a water bath creates the silkiest texture imaginable. It takes an extra step but the difference in creaminess is absolutely worth the effort.
Serving Suggestions
A warm knife dipped in hot water slices cleanly through this rich cheesecake for picture-perfect portions. Sometimes I drizzle chocolate sauce over individual slices for an extra layer of indulgence.
- Let it sit at room temperature for 15 minutes before serving
- Store leftovers covered in the refrigerator for up to 5 days
- This dessert freezes surprisingly well if you ever have leftovers
Save There is something so satisfying about turning a childhood cookie into such an elegant showstopper of a dessert. Enjoy every single bite of this peanut butter dream.
Recipe Questions
- → Can I make the cookie crust ahead of time?
Yes, you can prepare the Nutter Butter cookie crust a day in advance. After baking and cooling, cover it tightly and store it at room temperature or refrigerate until ready to add the filling.
- → How do I prevent my cheesecake from cracking?
To prevent cracks, bake in a water bath, avoid overbaking, and allow the cheesecake to cool slowly in the oven with the door ajar for at least an hour before refrigerating. Ensure cream cheese is softened before mixing.
- → How long does this cheesecake last in the refrigerator?
When stored properly in an airtight container, this cheesecake will keep fresh in the refrigerator for up to 4-5 days. For best flavor and texture, consume within 2-3 days.
- → Can I use a different type of cookie for the crust?
Absolutely! While Nutter Butter cookies create a signature flavor, you could easily substitute them with graham crackers, vanilla wafers, or even chocolate sandwich cookies for a different twist. Adjust butter as needed.
- → Can I freeze slices of the cheesecake?
Yes, you can freeze individual slices! Place them on a baking sheet to freeze solid, then wrap tightly in plastic wrap and foil. They will last for up to 1 month. Thaw in the refrigerator before serving.
- → Is this dessert gluten-free?
No, Nutter Butter cookies contain wheat, making this cheesecake not gluten-free. If you need a gluten-free option, you would need to substitute the cookies for a certified gluten-free cookie or crust alternative.