Enjoy a decadent Nutter Butter cheesecake, featuring a rich peanut butter swirl, crisp cookie crust, and sweet whipped topping.
# Components:
→ Crust
01 - 24 Nutter Butter cookies, crushed
02 - 1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 - 16 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 3 large eggs
07 - 1/2 cup creamy peanut butter
→ Whipped Topping & Garnish
08 - 1 cup heavy whipping cream
09 - 1/2 cup powdered sugar
10 - 1/4 cup chopped peanuts
11 - Additional Nutter Butter cookies for garnish
# Directions:
01 - Preheat oven to 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - Mix crushed Nutter Butter cookies with melted butter until evenly combined and texture resembles wet sand. Press firmly into the bottom of the prepared pan using the back of a measuring cup for smoothness.
03 - Bake crust for 10 minutes, then remove and let cool while preparing the filling.
04 - Beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
05 - Add vanilla extract and creamy peanut butter to the mixture. Beat until fully incorporated and smooth.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Avoid over-mixing to prevent cracking.
07 - Pour cream cheese mixture over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes until edges are set but center is slightly jiggly.
08 - Turn off oven and crack the oven door. Let cheesecake cool inside for 1 hour to prevent cracking, then remove and refrigerate at least 4 hours or overnight.
09 - Whip heavy cream with powdered sugar until stiff peaks form.
10 - Spread whipped cream over chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butter cookies as desired. Slice and serve chilled.
