Nutter Butter Cheesecake Recipe
A rich and creamy Nutter Butter Cheesecake featuring a crunchy Nutter Butter cookie crust and a smooth vanilla-infused cream cheese filling. Perfect for peanut butter lovers looking for a delightful twist on classic cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 24 Nutter Butter cookies, crushed
- 3 tablespoons 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 your 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. Combine the crushed cookies with melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until well incorporated. Add eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract for flavor.
- Bake the cheesecake: Pour the cream cheese filling over the prepared crust. Smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until the center is almost set but still slightly jiggly. Avoid over-baking to prevent cracking.
- Chill and serve: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and develop flavors. Before serving, run a knife around the edges to loosen it from the pan, then remove the springform rim and slice.
Notes
- Make sure all cream cheese is softened to room temperature for a smooth filling.
- Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
- Use a water bath during baking to help prevent cheesecake cracks, if desired.
- Leftover cheesecake can be stored covered in the refrigerator for up to 5 days.
- For added texture, sprinkle chopped Nutter Butter cookies on top before chilling.
Keywords: Nutter Butter Cheesecake, peanut butter dessert, creamy cheesecake, Nutter Butter cookie crust, vanilla cheesecake
Find it online: https://dishedbydana.com/nutter-butter-cheesecake-recipe/
