Ingredients
- Nutter Butter Cookies: 1 package (about 16 oz)
- Cream Cheese: 24 oz, softened
- Peanut Butter: 1 cup, creamy
- Sugar: 1 cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Heavy Cream: 1/2 cup
- Melted Butter: 6 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Crush Nutter Butter cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large mixing bowl, beat the softened cream cheese, peanut butter, and sugar until smooth and creamy.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until just combined. Do not overmix.
- Step 4: Pour the cheesecake batter over the prepared Nutter Butter cookie crust.
- Step 5: Bake in the preheated oven for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Step 6: Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For optimal flavor, store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- While not recommended, you can gently warm individual slices in the microwave for 10-15 seconds to soften the texture.
- Garnish each slice with a drizzle of melted peanut butter and a halved Nutter Butter cookie for an extra touch.
- To prevent cracks, try baking the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American