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nutter butter peanut butter cheesecake with a fork and bite

Nutter Butter Cheesecake

Decadent Peanut Butter Cheesecake with a Nutter Butter Cookie crust is the perfect dessert year round. This recipe is an easy to make, silky smooth peanut butter dessert, full of rich cheesecake flavor.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Chill Time 8 hours
Total Time 11 hours 5 minutes
Servings 12
Calories 870kcal
Author Amber






  • Preheat the oven to 350 F. Line the bottom and sides of a 9” springform pan with parchment paper. Spray with baking spray. 
  • To make the crust, mix the nutter butter crumbs and melted butter together in a medium sized bowl and stir together until the mixture resembles wet sand. Place the crust mixture into the springform pan. Press into an even layer in the bottom of the pan. Place the pan into the oven to bake for 20 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you finish making the cheesecake batter. Increase the oven heat to 400 F. 
  • To make the cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and creamy. Use a rubber spatula to scrape the sides of the bowl down. Add the heavy cream, peanut butter, sour cream, lime juice, vanilla and salt to the bowl. Beat together for about 30 seconds. Add in the eggs and beat together for 15 seconds. Lastly, add in the cornstarch and mix just until incorporated. 
  • Pour the cheesecake batter into the springform pan on top of the crust. Smooth out. Wrap the bottom and sides of the pan with tin foil to prevent any water from seeping in. Place the pan into a larger baking pan or broiler pan. Fill the broiler pan with 1” of warm water to create a water bath. Place the pans into the oven to bake at 400 F for 15 minutes. Lower the oven heat to 250 F and bake for 1 hour 10 minutes. Once baked, turn the oven off and leave the cheesecake inside, with the door closed, to rest for 30 minutes. Prop the oven door open and let the cheesecake continue resting for 30 minutes. Remove the pans from the oven. Unwrap the tin foil from around the springform pan and place the pan onto a cooling rack to cool completely. 
  • Once cooled, cover and place the pan into the fridge to chill for at least 8 hours. Once chilled, uncover. Release the springform and remove the sides from the cheesecake. Slice and serve. 


Storage: Cheesecake may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.


Calories: 870kcal | Carbohydrates: 72g | Protein: 9g | Fat: 59g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 887mg | Potassium: 216mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1573IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg