If you’re a peanut butter lover, this Nutter Butter Cheesecake is about to become your dream dessert. With a buttery crushed Nutter Butter cookie crust and ultra creamy peanut butter cheesecake filling, every bite is rich, nostalgic, smooth, and completely over the top in the best way possible.
This cheesecake was originally created as a birthday dessert (for myself), and after one bite, it immediately earned a permanent spot in the recipe rotation. The filling is packed with creamy peanut butter flavor while still keeping that classic dense, velvety cheesecake texture everyone loves and paired with the classic sweet-salty Nutter Butter cookie crust. This dessert feels bakery-worthy while still being completely doable at home.
The best part? This cheesecake is incredibly versatile. Serve it as-is for the ultimate peanut butter dessert, or top slices with homemade whipped cream, strawberry jam, or mixed berry jam for a sweet and slightly fruity contrast that balances the richness beautifully.
Why you’ll love this recipe!
What ingredients do I need?
- Nutter Butter Cookies: These create the entire crust and give the cheesecake its signature nostalgic peanut butter cookie flavor. You’ll want finely crushed crumbs for the best texture.
- Unsalted Butter: Melted butter binds the cookie crust together while adding richness and helping the crust hold its shape.
- Light Brown Sugar: Adds a subtle caramel flavor to the crust and helps deepen the cookie flavor.
- Salt: A little salt balances the sweetness and enhances the peanut butter flavor throughout the dessert.
- Cream Cheese: Full-fat cream cheese is essential for that classic rich cheesecake texture. Make sure it’s fully softened before mixing to avoid lumps.
- Granulated Sugar: Sweetens the filling while still allowing the peanut butter flavor to shine.
- Creamy Peanut Butter: Use a classic creamy peanut butter, like Jif or Skippy, for the smoothest texture and best consistency. Natural peanut butter can separate and create an oily or grainy filling.
- Sour Cream: Adds tanginess and creates a softer, creamier cheesecake texture.
- Heavy Cream: Used in both the filling and ganache to create extra silkiness and richness.
- Eggs: Eggs give the cheesecake structure and stability. Room temperature eggs incorporate more smoothly into the batter.
- Vanilla Bean Paste: Adds warm vanilla flavor while giving beautiful vanilla bean specks throughout the cheesecake.
Recipe Variations
- Peanut Butter and Jelly Cheesecake: Top slices with strawberry jam or mixed berry topping for the ultimate PB&J-inspired dessert.
- Chocolate Peanut Butter Cheesecake: Drizzle slices with melted chocolate or hot fudge sauce before serving.
- Peanut Butter Cup Cheesecake: Fold chopped peanut butter cups into the filling before baking.
Pro Tips
- Use fully room temperature ingredients. Cold ingredients do not blend smoothly and can leave lumps in the batter.
- Beat the cream cheese first. By fully smoothing the cream cheese before adding anything else, it creates the smoothest cheesecake texture.
- Do not overmix the eggs. Once the eggs are added, mix only until combined. Overmixing incorporates too much air which can cause cracking.
- Use a water bath is possible. I know it can be annoying, but the water bath creates gentle steam and helps the cheesecake bake evenly without drying out.
- Wrap the pan well in heavy-duty foil. This helps prevent water from leaking into the crust.
- Don’t overbake! The center should still jiggle slightly when the cheesecake comes out of the oven.
- Cool slowly, do not rush this process! Letting the cheesecake cool gradually in the oven helps prevent cracks and sinking.
- Chill at least 4 hours, but overnight is preferred if possible! Overnight chilling creates the best texture and allows the flavors to fully develop.
- Slice the cheesecake with a hot knife for serving. Run a knife under hot water and wipe clean between slices for perfect bakery-style cuts.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Nutter Butter Cookies: Graham crackers can be using instead for a more classic cheesecake crust, or Oreo cookies could be used to create a chocolate peanut butter version, but then its just a peanut butter cheesecake.
- Vanilla Bean Paste: Vanilla extract may be substituted for vanilla bean paste.
Dietary Substitutions
- Gluten-Free: Use gluten-free peanut butter sandwich cookies in place of Nutter Butters.
- Nut-Free: Unfortunately this recipe is heavily peanut-based and not ideal for nut-free substitutions.
Leftovers and Storage
- Refrigerator: Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- For the best texture, keep the cheesecake chilled until ready to serve.
- To freeze:
- Chill the cheesecake completely first.
- Wrap slices or the whole cheesecake tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
- If freezing individual slices, place parchment paper between slices so they separate easily.
But, I Still Have A Few Questions…
Can I make this cheesecake ahead of time?
Yes! In fact, cheesecake is one of the best make-ahead desserts because the texture and flavor improve after chilling overnight. I actually recommend making this cheesecake the day before serving for the creamiest texture and cleanest slices. Which truly makes this one of the ultimate make-ahead recipes!
Why should I avoid natural peanut butter?
Natural peanut butter tends to separate because of the oil content, which can create a greasy, grainy, or slightly split cheesecake filling. Traditional creamy peanut butter, like Jif or Skippy, gives the smoothest texture and most reliable results.
Do I really need a water bath?
Yes, I know it’s annoying, but if you want the creamiest cheesecake with minimal cracking then this is the way to go. The water bath creates gentle, even heat while baking and helps keep the cheesecake soft, smooth, and creamy instead of dry or overbaked.
How do I keep water from leaking into the springform pan?
Wrap the outside of the pan tightly with several layers of heavy-duty foil. You can also place the springform pan inside a slightly larger cake pan before placing it into the water bath for extra protection.
How do I know when the cheesecake is done baking?
The edges should look set and slightly puffed while the center still has a slight jiggle when gently shaken. The cheesecake will continue to finish setting as it cools.
Why did my cheesecake crack?
Cheesecake can crack from overmixing, overbaking, cooling too quickly, or skipping the water bath. Thankfully, small cracks are completely normal and won’t affect the flavor or texture.
Why do the ingredients need to be room temperature?
Room temperature ingredients blend together much more smoothly and help prevent lumps in the batter. Cold cream cheese especially can leave little chunks throughout the filling.
What’s the best way to slice cheesecake cleanly?
Use a large sharp knife dipped in hot water, dried, and wiped clean between each slice. This gives you those beautiful bakery-style cuts.
Can I use low-fat cream cheese?
I don’t recommend it for this recipe. Full-fat cream cheese gives the richest flavor and best creamy texture.
Can I make this without a stand mixer?
Yes. A large mixing bowl with a hand mixer works perfectly as long as you mix everything thoroughly and scrape down the bowl often.
What toppings pair best with peanut butter cheesecake?
Homemade whipped cream, strawberry jam, mixed berry topping, chocolate drizzle, chopped peanuts, peanut butter cups, or even fresh strawberries all pair beautifully with this cheesecake.
Why does cheesecake need to chill so long?
Cheesecake continues setting as it chills. The long chill time gives the filling its signature dense, creamy texture and helps the flavors fully develop.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Nutter Butter Cheesecake
Ingredients
Nutter Butter Crust
- 2 cups whole Nutter Butter cookies finely crushed (about 30 cookies)
- 8 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
- ½ teaspoon salt
Peanut Butter Cheesecake Filling
- 32 ounces cream cheese fully softened
- 1¼ cups granulated sugar
- ¾ cup creamy peanut butter
- ½ cup sour cream room temperature
- ¼ cup heavy cream
- 4 large eggs room temperature
- 1½ tablespoons vanilla bean paste
- ¼ teaspoon salt
Instructions
Make the Crust
- Preheat oven to 325°F. Wrap the outside of the 9-inch springform pan tightly with heavy duty foil.
- In a medium bowl, combine crushed Nutter Butter cookies, melted butter, brown sugar, and salt until evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
- Bake the crust for 8–10 minutes for extra structure.
- Remove from oven and allow crust to cool completely.
Make the Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until completely smooth.
- Add peanut butter and mix until combined.
- Add granulated sugar and mix just until incorporated.
- Add sour cream and vanilla bean paste. Mix on low speed until smooth. Scrape down bowl.
- Add heavy cream and mix briefly until just combined.
- Add eggs one at a time, mixing on low speed after each addition and scraping down the bowl as needed. Do not overmix.
Bake
- Pour cheesecake filling into prepared crust and smooth the top.
- Place springform pan inside a large roasting pan.
- Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60–70 minutes until edges are set and center still jiggles slightly.
Cool and Chill
- Turn off the oven and crack the oven door open.
- Allow cheesecake to cool inside the oven for 2 hours.
- Remove cheesecake from water bath and foil.
- Cool completely at room temperature.
- Refrigerate at least 4 hours, preferably overnight.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.