Nutter Butter Cheesecake is a delightful and comforting treat that brings a touch of luxury and indulgence to any occasion. This tasty recipe transforms simple ingredients into a rich, creamy cheesecake, perfect for celebrations or a special dessert.
To create this delicious dish, simply combine crushed Nutter Butter cookies with butter to form a crunchy crust, then blend cream cheese, sugar, and a hint of vanilla into a smooth filling. Bake until the cheesecake is set and lightly golden. The result is a beautiful and delicious treat that’s sure to be loved by everyone.
Ideal for parties, gatherings, or cozy evening desserts, this recipe is easy to make and offers a unique flavor. Each bite contains the creamy texture of cheesecake with the sweet, nutty taste of Nutter Butter cookies, similar to traditional Chocolate Cheesecake Pie or Chocolate Chip Brownie Cheesecake. Taste the joy of Nutter Butter Cheesecake and add a new touch to your dessert recipes.
Overview: How To Make Nutter Butter Cheesecake?
Step 1: Prepare the Oven and Crust
Preheat your oven to 300°F if using a dark non-stick springform pan, or 325°F for a silver springform pan. In a gallon-sized Ziploc bag, crush 16 Nutter Butter cookies with a rolling pin. Melt 4 tablespoons of butter and mix it into the cookie crumbs, then press this mixture into the bottom of a 9-inch springform pan. Set aside.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat together the cream cheese, sour cream, and peanut butter until the mixture is completely smooth, scraping down the sides as needed. Next, add the sugar and flour, mixing until well combined. Finally, incorporate the eggs, beating just until combined, then spread the filling over the prepared Nutter Butter crust.
Step 3: Bake and Finish
Bake the cheesecake for 50 minutes, then cool it on a wire rack for 2 hours. Once cooled, refrigerate for several hours or overnight. When chilled, carefully remove the springform pan’s outer rim and slice the cheesecake into 12-16 pieces. Heat the peanut butter chips and heavy cream in the microwave until melted, then drizzle over the slices. Garnish each slice with additional Nutter Butter cookies if desired.
Why You Will Love This Recipe?
You will love the Nutter Butter Cheesecake recipe because it combines two of my favorite flavors: peanut butter and cheesecake. The creamy filling, infused with rich peanut butter, creates a delightful taste that’s salty and caramelized like Salted Caramel Cheesecake Cookies.
Every bite feels like a treat, making it hard to resist. The use of Nutter Butter cookies for the crust is a brilliant touch that adds a unique flavor and texture. The combination of the sweet, buttery cookies and the creamy filling creates a perfect harmony that elevates the dessert.
This crust is not only delicious but also super easy to make, saving time in the kitchen. I appreciate that this cheesecake is versatile and can be made for various occasions. Whether it’s a casual family gathering or a special celebration, it always impresses guests and brings smiles to faces.
The vibrant peanut butter flavor makes it a standout dessert that everyone loves. Finally, the ease of preparation makes this recipe a favorite of mine. With simple ingredients and straightforward steps, I can whip it up quickly without feeling overwhelmed.
Nutter Butter Cheesecake
Equipment
- 1 Springform Pan
- 1 Electric mixer
Ingredients
Filling
- 2 Eggs
- 16 oz Cream Cheese, room temperature
- ¼ cup Flour
- 1 cup Sour Cream
- 1 cup Sugar
- 1 cup Creamy Peanut Butter
Crust
- 4 tbsp Butter
- 16 Nutter Butters
Ganache
- Extra Nutter Butters for garnish
- ½ cup Heavy Cream
- ¾ cup Peanut Butter Chips
Instructions
- Set your oven to 300°F if using a dark non-stick springform pan, or 325°F for a silver one.
- In a gallon-sized Ziploc bag, crush 16 Nutter Butter cookies with a rolling pin.
- Melt 4 tablespoons of butter and combine it with the crushed cookies.
- Press this mixture into the bottom of a 9-inch springform pan and set it aside.
- In a mixing bowl, use an electric mixer to beat together the cream cheese, sour cream, and peanut butter until the mixture is completely smooth, scraping the bowl's sides as needed.
- Gradually add the sugar and flour, mixing until well incorporated.
- Then, add the eggs and beat just until combined.
- Spread this filling over the prepared Nutter Butter crust.
- Bake the cheesecake for 50 minutes, then let it cool on a wire rack for 2 hours.
- After cooling, refrigerate the cheesecake for several hours or overnight.
- Once chilled, carefully remove the springform pan's outer rim and cut the cheesecake into 12-16 slices.
- Melt the peanut butter chips and heavy cream in the microwave until smooth, then drizzle this mixture over the cheesecake slices.
- Optionally, garnish each slice with extra Nutter Butter cookies if desired.
Notes
- Ensure that your cream cheese, sour cream, and peanut butter are at room temperature before mixing.
- Do not hurry and allow the cheesecake to cool completely on the wire rack before refrigerating. This cooling step is important for setting the texture properly.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 1226 kcal |
| Carbohydrates | 104 g |
| Protein | 23 g |
| Vitamin A | 1856 IU |
| Vitamin C | 1 mg |
| Iron | 2 mg |
| Sugar | 69 g |
| Calcium | 211 mg |
Helpful Tips For You
- Use Room Temperature Ingredients: For a smoother filling, make sure your cream cheese and peanut butter are at room temperature before mixing. This will help them blend more easily and create a creamy texture without lumps.
- Crush Cookies Finely: When making the Nutter Butter crust, crush the cookies into fine crumbs to ensure a uniform texture. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.
- Chill the Cheesecake Properly: After baking (or assembling for no-bake versions), allow the cheesecake to chill in the refrigerator for at least four hours or overnight. This helps it set properly and enhances the flavors.
- Avoid Overmixing: When mixing the filling, be careful not to overmix, as this can incorporate too much air and lead to cracks in the cheesecake.
What to Serve With Nutter Butter Cheesecake?
- Crispy Baked Potato Wedges
- Chocolate Protein Smoothie
- Whipped Greek Yogurt
- Thai Curry Ice Cream
- Coffee Loophole
Frequently Asked Questions (FAQs)
What is Nutter Butter Cheesecake?
Nutter Butter Cheesecake is a rich and creamy dessert made with a filling that includes peanut butter and cream cheese, set in a crust made from crushed Nutter Butter cookies. It’s a delicious twist on traditional cheesecake.
Is this cheesecake suitable for freezing?
Absolutely! You can freeze Nutter Butter Cheesecake for up to three months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
Can I make Nutter Butter Cheesecake in advance?
Yes, Nutter Butter Cheesecake can be made in advance. It’s best to prepare it a day ahead and refrigerate it to allow the flavors to meld and the cheesecake to set properly.
Can I substitute ingredients in the recipe?
Yes, you can substitute the cream cheese with a non-dairy alternative for a dairy-free version. You can also use other cookie types, like Oreos, for the crust if you prefer a different flavor.
How do I store leftovers?
Store leftover Nutter Butter Cheesecake in an airtight container in the refrigerator for up to five days. Make sure to cover it well to maintain its freshness and prevent it from absorbing any odors.
