Experience a luscious, creamy peanut butter cheesecake on a crisp Nutter Butter crust, finished with sweet whipped cream and peanuts.
# Components:
→ Crust
01 - 24 Nutter Butter cookies, crushed into fine crumbs
02 - 1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 - 16 oz cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 3 large eggs, room temperature
07 - 1/2 cup creamy peanut butter
→ Whipped Topping & Garnish
08 - 1 cup heavy whipping cream, cold
09 - 1/2 cup powdered sugar
10 - 1/4 cup chopped peanuts for garnish
11 - Additional Nutter Butter cookies for decoration
# Method:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine crushed Nutter Butter cookies with melted butter in a large bowl. Mix until evenly combined and texture resembles wet sand.
03 - Press the cookie mixture firmly into the bottom of the prepared pan. Use the back of a measuring cup to create an even, smooth layer. Bake for 10 minutes, then set aside to cool.
04 - Beat softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes. Scrape down the bowl as needed.
05 - Add vanilla extract and peanut butter to the cream cheese mixture. Mix on medium speed until fully incorporated and no streaks remain.
06 - Add eggs one at a time, beating on low speed after each addition just until combined. Avoid over-mixing to prevent cracks.
07 - Pour the peanut butter cream cheese mixture over the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes until edges are set but the center still has a slight jiggle.
08 - Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside for 1 hour to minimize cracking.
09 - Remove from oven and refrigerate for at least 4 hours or overnight. The cheesecake must be completely chilled before adding toppings.
10 - Whip cold heavy cream with powdered sugar using an electric mixer until stiff peaks form. Do not over-whip.
11 - Spread whipped cream evenly over the chilled cheesecake. Garnish with chopped peanuts and additional Nutter Butter cookies as desired. Slice and serve cold.
