Nutter Butter Peanut Butter Cheesecake

Prepare to indulge in a dessert that captures the hearts and taste buds of peanut butter enthusiasts and cheesecake aficionados alike: the Nutter Butter Peanut Butter Cheesecake. This decadent dessert combines a rich, creamy peanut butter cheesecake filling with the nostalgia of Nutter Butter cookies, creating a harmonious blend of flavors and textures that is simply irresistible. With its unique combination of creamy peanut butter, velvety cheesecake, and a crunchy Nutter Butter cookie crust, this recipe is sure to be a showstopper at any gathering.

Satisfy your sweet tooth with this delicious Nutter Butter Peanut Butter Cheesecake recipe. Combining creamy peanut butter and rich cheesecake filling with a crunchy Nutter Butter crust, this dessert is both comforting and indulgent. Perfect for special occasions or simply to treat yourself, it's easy to make and sure to impress. Follow this step-by-step guide to create a decadent cheesecake that brings together the beloved flavors of peanut butter and dessert-making perfection. Enjoy every slice of this delightful creation!

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Ingredients

For the Crust:

2 cups Nutter Butter cookies, crushed

1/2 cup unsalted butter, melted

1 tablespoon granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

1/4 cup sour cream

For the Topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Mini Nutter Butter cookies, for garnish

Chocolate ganache (optional)

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C).

- In a mixing bowl, combine crushed Nutter Butter cookies, melted butter, and granulated sugar until well blended.

- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

- Bake the crust for 10 minutes, then remove and allow to cool while preparing the filling.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese using an electric mixer until creamy and smooth, about 2-3 minutes.

- Add creamy peanut butter, powdered sugar, and vanilla extract. Beat again until fully incorporated.

- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

- Finally, fold in the sour cream until smooth.

Bake the Cheesecake:

- Pour the cheesecake filling over the cooled crust and spread it evenly.

- Bake in the preheated oven for 50-60 minutes, until the edges are set but the center still has a slight jiggle.

- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Chill:

- After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight for best results.

Prepare the Topping:

- In a separate bowl, whip the heavy cream with an electric mixer until it begins to thicken. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

- Carefully spread or pipe the whipped cream on top of the chilled cheesecake.

Garnish and Serve:

- Decorate with mini Nutter Butter cookies and drizzle with chocolate ganache if desired.

- Slice your cheesecake and serve chilled. Enjoy your delightful Nutter Butter Peanut Butter Cheesecake!

Prep Time: 30 minutes | Total Time: 6 hours 30 minutes | Servings: 12