Description
This Nutter Butter Cheesecake is a rich, creamy dessert with a peanut butter twist. It features a crunchy Nutter Butter cookie crust, a silky peanut butter cream cheese filling, and a decadent drizzle of chocolate and crushed cookie topping.
Ingredients
Scale
- 24 Nutter Butter cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted (for topping)
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine crushed Nutter Butter cookies and melted butter. Press into the bottom of the pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth. Add sugar, peanut butter, and vanilla extract. Mix until well combined.
- Fold in whipped heavy cream gently until mixture is smooth and airy.
- Pour filling over the crust and smooth the top with a spatula.
- Bake for 45–50 minutes or until center is set but slightly jiggly.
- Let cool completely at room temperature, then chill in the fridge for at least 6 hours or overnight.
- Before serving, drizzle melted chocolate and sprinkle crushed Nutter Butter cookies on top.
Notes
- Let the cheesecake chill overnight for best results.
- Use room temperature ingredients for a smoother filling.
- A warm knife ensures clean slices.
- Store in the fridge for up to 5 days or freeze individual slices for up to a month.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 24g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg