Nutter Butter Cheesecake Recipe
Introduction
The Nutter Butter Cheesecake is a rich and creamy dessert that combines the classic flavors of peanut butter cookies with smooth cheesecake. Perfect for peanut butter lovers looking for a crowd-pleasing treat.
Ingredients
- 24 Nutter Butter cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed Nutter Butter cookies with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 3: Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Step 4: Remove from the oven and let cool to room temperature. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing and serving.
Tips & Variations
- For extra peanut butter flavor, swirl in 1/4 cup of creamy peanut butter into the cheesecake filling before baking.
- Use a water bath while baking to prevent cracking and ensure a smooth texture.
- Top with chopped peanuts or drizzle melted chocolate for added texture and flavor.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. To enjoy, let it sit at room temperature for 10-15 minutes before serving. You can also freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute Nutter Butter cookies with any peanut butter or similar cookies to keep the flavor profile or use graham crackers for a milder crust.
How do I prevent the cheesecake from cracking?
To avoid cracking, bake the cheesecake in a water bath and avoid overbaking. Allow it to cool gradually and refrigerate before slicing.
PrintNutter Butter Cheesecake Recipe
A luscious and creamy Nutter Butter Cheesecake featuring a rich peanut butter cookie crust and a smooth, velvety cream cheese filling. This dessert combines the nostalgic flavor of Nutter Butter cookies with a classic baked cheesecake technique, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 1/2 cups Nutter Butter cookies, crushed
- 1/4 cup unsalted butter, melted
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Crush the Nutter Butter cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Assemble and bake: Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
- Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overmix the batter once eggs are added to prevent cracking during baking.
- For easy removal, run a knife around the edges of the cheesecake before releasing the springform pan.
- Optional: garnish with chopped Nutter Butter cookies or a drizzle of melted peanut butter before serving.
Keywords: Nutter Butter Cheesecake, Peanut Butter Cheesecake, Baked Cheesecake, Nutter Butter Cookies, Cream Cheese Dessert
