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Nutter Butter Cheesecake

This Nutter Butter Cheesecake features a buttery peanut butter cookie crust and ultra creamy peanut butter cheesecake filling packed with rich peanut butter flavor in every bite. Perfect for birthdays, holidays, and serious peanut butter lovers.
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Course: Dessert
Cuisine: American, Greek
Keyword: Berry Jam Topped Cheesecake, creamy cheesecake recipe, Homemade Cheesecake Recipe, nutter butter crusted cheesecake, PB Cheesecake, peanut butter cheesecake, Peanut butter cheesecake with mixed berry jam, peanut butter lovers cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Chill Time: 8 hours
Total Time: 9 hours 20 minutes
Servings: 12 servings

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.