Nutter Butter Cheesecake Recipe
Introduction
Nutter Butter Cheesecake is a rich and creamy dessert that combines the classic flavors of peanut butter cookies with smooth cheesecake. This easy-to-make treat is perfect for peanut butter lovers looking for a sweet, indulgent dessert.
Ingredients
- 2 cups cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- 20 Nutter Butter cookies (crushed)
- 4 tablespoons butter (melted)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Combine the crushed Nutter Butter cookies and melted butter in a bowl, then press the mixture firmly into the bottom of a springform pan to form the crust.
- Step 2: In a large bowl, blend the cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time until fully incorporated.
- Step 3: Pour the cream cheese filling over the prepared cookie crust, spreading it evenly.
- Step 4: Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Step 5: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- Use full-fat cream cheese for the creamiest texture and best flavor.
- Add a handful of chopped peanuts to the filling for extra crunch.
- Top the cheesecake with chopped Nutter Butter cookies or a drizzle of melted peanut butter for a decorative touch.
Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days. To keep it fresh, press plastic wrap gently over the surface without touching the top. For best results, serve chilled or let sit at room temperature for 10-15 minutes before slicing. You can freeze the cheesecake for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter cookies instead of Nutter Butter?
Yes, regular peanut butter cookies can work as a crust, but Nutter Butter cookies have a signature peanut butter flavor and texture that enhances the cheesecake.
Do I have to use a springform pan?
A springform pan makes it easier to remove the cheesecake without damage, but if you don’t have one, you can use a regular cake pan lined with parchment paper for easier removal.
PrintNutter Butter Cheesecake Recipe
Delight in the creamy richness of this Nutter Butter Cheesecake, featuring a smooth cream cheese filling baked atop a crunchy, buttery Nutter Butter cookie crust. This dessert combines the classic flavors of peanut butter cookies with a luscious baked cheesecake for an indulgent treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust
- 1 1/2 cups Nutter Butter cookies, finely crushed
- 6 tablespoons unsalted butter, melted
For the Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
Instructions
- Prepare the crust: In a medium bowl, combine the finely crushed Nutter Butter cookies with melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Form the crust: Press the cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue mixing until fully incorporated. Add eggs one at a time, blending each fully before adding the next.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula to ensure an even layer.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the springform pan on the center rack and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Chilling the crust before adding the filling helps maintain its structure during baking.
- Do not overbake the cheesecake; a slight jiggle in the center indicates it’s perfectly done.
- Use a water bath to minimize cracking if desired.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
Keywords: Nutter Butter Cheesecake, peanut butter cheesecake, baked cheesecake, cookie crust cheesecake, creamy dessert
