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Nutter Butter Cheesecake

By: Author Jenna Margot

Posted on

Nutter Butter Cheesecake

Hey y'all! Craving something decadent, creamy, and totally unique for your next gathering? This Nutter Butter Cheesecake is a dreamy fusion of rich cream cheese filling, a buttery, crunchy peanut butter cookie crust, and chunks of real Nutter Butter cookies throughout. Every slice is bursting with sweet, salty goodness—just perfect for birthdays, potlucks, or whenever you need a show-stopping dessert. Let’s get cooking!

Why You'll Love This Nutter Butter Cheesecake

  • Ultra-creamy texture with delightful Nutter Butter crunch in every bite.
  • Easy to make with simple, store-bought ingredients.
  • Perfect for both peanut butter fans and cheesecake lovers.
  • Always a crowd-pleaser at parties and celebrations.
  • Customizable with fun variations and toppings.

Ingredients for Nutter Butter Cheesecake

  • 24 Nutter Butter cookies (approx. 13.2 oz package)
  • ¼ cup (55g) unsalted butter, melted
  • 3 (8 oz) packages cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • ¾ cup (180g) creamy peanut butter
  • 3 large eggs, room temperature
  • ½ cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 Nutter Butter cookies, roughly chopped (for filling)
  • Whipped cream and extra Nutter Butter cookies, for garnish

How to Make Nutter Butter Cheesecake

Step 1: Prepare the Nutter Butter Crust

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Finely crush 24 Nutter Butter cookies in a food processor or by placing them in a zip-top bag and using a rolling pin.
  3. Mix cookie crumbs with the melted butter until combined. Press mixture firmly into the bottom and slightly up the sides of the pan.
  4. Bake crust for 10 minutes, then let cool on a wire rack.

Step 2: Make the Peanut Butter Cheesecake Filling

  1. In a large bowl, beat cream cheese on medium speed until smooth and creamy (about 2 minutes).
  2. Add sugar and peanut butter; beat until well combined and fluffy.
  3. Add eggs, one at a time, beating on low speed after each addition just until combined.
  4. Stir in sour cream, vanilla, and salt. Do not overmix.
  5. Fold in the chopped Nutter Butter cookies.
  6. Pour filling over the cooled crust and smooth the top.

Step 3: Bake the Nutter Butter Cheesecake

  1. Place the springform pan on a large baking sheet. Bake at 325°F (163°C) for 55-65 minutes, or until edges are set and center is slightly jiggly.
  2. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
  3. Remove from oven and cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Step 4: Serve and Garnish

  1. Unmold cheesecake and garnish with whipped cream and Nutter Butter halves as desired.
  2. Slice and serve chilled for the dreamiest texture!

Notes & Tips for Nutter Butter Cheesecake

  • For the smoothest filling, make sure all ingredients are at room temperature before starting.
  • Crushing cookies finely ensures the crust holds together well; check out these food processor tips for best results.
  • Don’t skip the slow cool-down in the oven—it helps prevent cracks in your cheesecake.
Nutter Butter Cheesecake

Nutter Butter Cheesecake Variations

  • Chocolate Swirl: Drizzle melted semi-sweet chocolate over the filling before baking and swirl with a toothpick.
  • Gluten-Free: Use gluten-free peanut butter cookies for the crust and filling mix-ins.
  • Mini Cheesecakes: Make the recipe in a lined muffin tin for adorable single-serving cheesecakes.

Required Equipment for Nutter Butter Cheesecake

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Food processor or rolling pin (for crushing cookies)
  • Rubber spatula
  • Wire rack

Storing Nutter Butter Cheesecake

Store leftover cheesecake, covered, in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months—thaw overnight in the fridge before serving.

Serving Recommendations for Nutter Butter Cheesecake

  • Top each slice with a dollop of whipped cream and a mini Nutter Butter for extra flair.
  • Pair with a glass of cold milk or hot coffee for the ultimate treat.
  • Serve alongside fresh strawberries or drizzle with warm chocolate or caramel sauce.

Pro Tips for the Best Nutter Butter Cheesecake

  • Run a thin knife around the edge before releasing the springform pan to prevent sticking.
  • For clean slices, dip your knife in hot water and wipe between cuts, as described in this cheesecake slicing guide.
  • Allow the cheesecake to chill overnight for best flavor and texture—patience really pays off!

Nutter Butter Cheesecake FAQ

  • Can I use crunchy peanut butter? Absolutely! Crunchy peanut butter adds extra texture, but creamy makes for a silkier filling.
  • Do I need a water bath? Not for this recipe, but a water bath can add extra insurance against cracks if you like.
  • Can I substitute with another cookie? Yes—try Oreos, graham crackers, or any peanut butter cookie if you like. Here’s more about cheesecake crust alternatives.

Prep time: 30 minutes
Cook time: 1 hour 5 minutes
Total time: 6 hours (includes chilling)

★★★★★ 4.80 from 120 ratings

Nutter Butter Cheesecake

yield: 12 servings
prep: 25 mins
cook: 55 mins
total: 50 mins
A rich, creamy cheesecake featuring a Nutter Butter cookie crust and a luscious peanut butter cheesecake filling, perfect for dessert lovers and peanut butter enthusiasts alike.
Nutter Butter Cheesecake

Ingredients

  • 30 Nutter Butter cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • Extra Nutter Butter cookies, for garnish

Instructions

  1. 1
    Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. 2
    In a medium bowl, combine crushed Nutter Butter cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside.
  3. 3
    In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add peanut butter and mix until fully combined.
  4. 4
    Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until just blended.
  5. 5
    Pour the cheesecake batter over the prepared crust. Bake for 45 minutes, or until the center is just set. Turn off oven, leave the door slightly open, and let cheesecake cool for 1 hour.
  6. 6
    Chill cheesecake in the refrigerator for at least 4 hours. Whip heavy cream and spread over the top before serving. Garnish with extra Nutter Butter cookies.
CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 530 caloriescal
Protein: 10gg
Fat: 38gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 41gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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