Description
A rich and creamy cheesecake made with Nutter Butter cookies, perfect for dessert lovers.
Ingredients
- 16 Nutter Butter cookies, crushed
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup Nutter Butter cookies, chopped (for topping)
- Chocolate syrup (for drizzling)
Instructions
- Preheat your 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 it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- Sprinkle the chopped Nutter Butter cookies evenly over the top of the cheesecake.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, drizzle with chocolate syrup for added flavor.
Notes
- For a chocolate twist, add 1/2 cup of cocoa powder to the cream cheese mixture before folding in the whipped cream.
- Substitute the Nutter Butter cookies with any other sandwich cookie for a different flavor profile, such as Oreo or peanut butter cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg