Description
A rich and creamy cheesecake made with Nutter Butter cookies and peanut butter, perfect for dessert lovers.
Ingredients
- 24 Nutter Butter cookies, crushed
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 cup Nutter Butter cookies, chopped (for topping)
- Chocolate syrup (for drizzling, optional)
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the crushed Nutter Butter cookies and melted butter. Mix until well combined.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add the peanut butter to the cream cheese mixture and beat until smooth and creamy.
- In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, top with chopped Nutter Butter cookies and drizzle with chocolate syrup if desired.
Notes
- For a chocolate twist, add 1/2 cup of melted chocolate to the cheesecake filling.
- Substitute half of the peanut butter with Nutella for a hazelnut flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg