Save The kitchen smelled like warm peanut butter and sugar, and I honestly didn't want it to ever stop. My roommate wandered in with that look people get when they catch you mid-bake, half confused and mostly just hungry. We ended up sitting on the floor waiting for the oven timer, talking about nothing while the Nutter Butters turned into something magical. That was the moment I realized peanut butter cheesecake wasn't just dessert; it was an event.
I brought this to a friend's birthday dinner last summer, and somehow the conversation stopped when I placed it on the table. Someone actually gasped when they saw the whipped cream clouds on top. By the time I went back for seconds, there were only crumbs and happy people asking for the recipe. Now it's my go-to for celebrations worth celebrating.
Ingredients
- 24 Nutter Butter cookies, crushed: These peanut butter sandwich cookies create the most incredible crust that's naturally sweet and incredibly buttery.
- 1/4 cup (60 g) unsalted butter, melted: Binds the cookie crumbs together into a solid foundation that won't fall apart when you slice.
- 16 oz (450 g) cream cheese, softened: Room temperature cream cheese is non-negotiable here; cold cream cheese creates lumps that never quite disappear.
- 1 cup (200 g) granulated sugar: Sweetens without overwhelming the peanut butter flavor we're all here for.
- 1 teaspoon vanilla extract: Rounds out the flavors and adds that classic dessert aroma.
- 3 large eggs: These give structure to the cheesecake; add them one at a time and never rush this step.
- 1/2 cup (120 g) creamy peanut butter: The star of the show; use your favorite brand because you'll really taste it here.
- 1 cup (240 ml) heavy whipping cream: Whips into billowy clouds that make every slice feel like a special occasion.
- 1/2 cup (60 g) powdered sugar: Sweetens the cream without adding grit; dissolve it completely for the smoothest texture.
- 1/4 cup (30 g) chopped peanuts: Optional garnish that adds the most satisfying crunch against the creamy cheesecake.
- Additional Nutter Butter cookies: For garnish because more peanut butter cookies is never a bad decision.
Instructions
- Preheat and prep your pan:
- Set your oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper for easy removal later.
- Build the crust:
- Mix crushed Nutter Butters with melted butter until the texture feels like wet sand, then press it firmly into your pan using the back of a measuring cup for even thickness.
- Bake the base:
- Slide the crust into the oven for 10 minutes to set it, then let it cool while you make the filling.
- Beat the cream cheese:
- Using an electric mixer on medium speed, beat softened cream cheese and sugar until completely smooth and creamy, about 2 to 3 minutes.
- Add the peanut butter:
- Pour in the vanilla and peanut butter, mixing until everything is fully incorporated and the mixture looks uniform.
- Incorporate the eggs:
- Add eggs one at a time, beating on low speed just until combined after each addition.
- Assemble and bake:
- Pour the filling over your cooled crust, smooth the top, and bake for 50 to 60 minutes until edges are set but the center still wobbles slightly.
- The gradual cool down:
- Turn off the oven, crack the door, and let the cheesecake rest inside for an hour.
- Chill thoroughly:
- Refrigerate for at least 4 hours or overnight; this step is crucial for proper texture and sliceability.
- Finish with whipped cream:
- Whip heavy cream with powdered sugar until stiff peaks form, then spread it generously over the chilled cheesecake.
- Garnish and serve:
- Sprinkle chopped peanuts and add extra Nutter Butter cookies on top before slicing and serving chilled.
Save My grandmother always said the best desserts require patience, and she was absolutely right about cheesecake. That water bath note saved me from countless cracked cheesecakes before I finally listened. Now I treat the cooling time as sacred as the baking itself, and the difference shows in every smooth, crack-free slice.
Making It Ahead
This cheesecake actually improves after a day in the refrigerator, which makes it perfect for planning ahead. The flavors meld together and the texture becomes even creamier. I've made it the night before a party and woke up to something even better than what went into the fridge.
Getting That Perfect Texture
The whipped cream topping isn't just for looks; it adds this incredible lightness that balances the rich, dense cheesecake beneath. Whip the cream just before serving so it stays fluffy and doesn't weep into the peanut butter layer. Room temperature ingredients are your best friend here, especially the cream cheese.
Serving Suggestions
A drizzle of warm chocolate sauce takes this into absolute overdrive, but caramel works beautifully too if you're going full sweet and salty. I've served this plain and it disappears just as fast, so the garnishes are really about your personal preference and how much time you have.
- Run your knife under hot water between slices for the cleanest cuts.
- Let the cheesecake sit at room temperature for 15 minutes before serving for the creamiest texture.
- Store any leftovers covered in the refrigerator for up to 5 days.
Save Every time I make this, someone asks why it's so much better than bakery cheesecake. The secret is just patience and good ingredients, plus maybe a little bit of love stirred into the peanut butter.
Recipe FAQ Section
- → How do I prevent cracks in my cheesecake?
To prevent cracks, ensure you don't over-mix the batter once eggs are added. After baking, turn off the oven and let the cheesecake cool inside for an hour with the door ajar. This gradual cooling minimizes temperature shock. Baking in a water bath also significantly helps achieve a creamier, crack-free finish.
- → Can I make this cheesecake ahead of time?
Absolutely! This cheesecake benefits from being made a day in advance. This allows the flavors to meld and the texture to firm up perfectly, making it an excellent dessert for planning ahead. Just store it covered in the refrigerator.
- → What kind of peanut butter should I use?
For the best creamy texture in the filling, use a smooth, creamy peanut butter. Avoid natural peanut butter that separates, as its oil content can affect the consistency of the cheesecake batter. A classic processed creamy peanut butter works wonderfully here.
- → What if I don't have a springform pan?
While a springform pan is ideal for easy release, you could use a regular 9-inch round cake pan. Line the bottom and sides with parchment paper, leaving an overhang to help lift the cheesecake out once it's fully chilled. Be careful when slicing and serving.
- → How can I customize the topping?
Beyond chopped peanuts and extra Nutter Butter cookies, you can drizzle melted chocolate or caramel sauce over the whipped cream for added decadence. A sprinkle of flaky sea salt can also enhance the peanut butter flavor beautifully.
- → Why is softening cream cheese important?
Softening cream cheese to room temperature before mixing is crucial. It ensures the cheese blends smoothly with the sugar and other ingredients, preventing lumps and creating a uniformly creamy cheesecake batter. Cold cream cheese will result in a lumpy texture.