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Nutter Butter Cheesecake

Creamy Nutter Butter Cheesecake for Peanut Butter Lovers

Indulge in a Nutter Butter Cheesecake that combines creamy peanut butter filling with a crunchy cookie crust, a must-try dessert for peanut butter lovers.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 24 cookies Nutter Butter cookies Can substitute with similar sandwich cookies
  • ½ cup Melted butter Use unsalted or coconut oil for a vegan option
  • 1 teaspoon Kosher salt Sea salt can work as a substitute
Cheesecake Filling
  • 16 oz Cream cheese Ensure it’s softened for blending
  • 1 cup Creamy peanut butter Skippy or Jif recommended
  • ¾ cup Granulated sugar Can replace with brown sugar for deeper flavor
  • 3 large Large eggs Substitute with flax eggs for a vegan option
  • ½ cup Sour cream Greek yogurt is a good substitute
  • 1 teaspoon Pure vanilla extract Almond extract can be a variation
Topping
  • 1 cup Heavy cream Use coconut cream for dairy-free option
  • ½ cup Mini Nutter Butter cookies For decoration
Crunch
  • 1 cup Heath bars Can substitute with toffee bits

Equipment

  • Oven
  • springform pan
  • Mixing bowl
  • electric mixer
  • Food Processor

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Prepare your springform pan by greasing the bottom and sides.
  2. Crush 24 Nutter Butter cookies and mix with melted butter and a pinch of kosher salt to form the crust.
  3. In a mixing bowl, beat cream cheese, peanut butter, and sugar until smooth. Add eggs one at a time, mixing well.
  4. Fold in sour cream and vanilla extract gently until combined.
  5. Pour the filling over the crust, smoothing the top. Bake for about 60 minutes.
  6. After baking, cool at room temperature for one hour, then refrigerate for at least 2 hours.
  7. Blend sour cream, sugar, and vanilla extract for the topping; refrigerate briefly.
  8. Spread the sour cream topping over the cheesecake and decorate with crushed Heath bars and mini cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overbaking to prevent cracks.

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