Nutter Butter Cheesecake
Indulge in this Nutter Butter Cheesecake, featuring a creamy peanut butter filling nestled in a delightful Nutter Butter cookie crust. Topped with whipped cream and crumbled cookies, this dessert is a heavenly treat that will satisfy any sweet tooth!
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.