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Nutter Butter Cheesecake

Irresistibly Creamy Nutter Butter Cheesecake Delight

Indulge in this Nutter Butter Cheesecake, a creamy fusion of peanut butter and crunchy Heath Bars that's easy to make and impossible to resist.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 10 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 can Cooking Spray Prevents sticking to the pan.
  • 18 cookies Nutter Butter Cookies Base crust; can substitute with Oreo cookies.
  • 2.8 oz Heath Bars Adds toffee flavor; substitute with toffee chips if unavailable.
  • 6 Tbsp Melted Butter Binds the crust together.
  • 1 pinch Kosher Salt Balances the sweetness.
For the Cheesecake Filling
  • 3 blocks (8 oz) Cream Cheese Ensure it's softened and at room temperature.
  • 3/4 cup Creamy Peanut Butter Choose smooth for better texture.
  • 3/4 cup Granulated Sugar Adjust to taste.
  • 3 Large Eggs Beat until pale yellow.
  • 1/4 cup Sour Cream Adds tanginess; essential for texture.
  • 1/2 cup Sour Cream For topping, adjust to taste.
  • 1 tsp Pure Vanilla Extract Enhances flavor.
  • 1/2 tsp Pure Vanilla Extract For topping.
For the Peanut Butter Topping
  • 2 Tbsp Heavy Cream Contributes to a silky finish.
For Garnishing
  • 8 cookies Mini Nutter Butter Cookies For decorative garnish.
  • 2.8 oz Chopped Heath Bars Adds crunch.

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with cooking spray.
  2. Crush the Nutter Butter cookies, mix in melted butter and kosher salt, then press into the bottom of the pan.
  3. Bake the crust for 10 minutes or until lightly golden.
  4. In a mixing bowl, beat softened cream cheese until smooth; gradually add peanut butter, sugar, and eggs.
  5. Fold in sour cream and vanilla extract until well blended.
  6. Pour the cheesecake mixture over the crust and bake for 55-60 minutes.
  7. Allow the cheesecake to cool in the oven for 1 hour, then refrigerate for at least 2 hours.
  8. Whisk together sour cream, heavy cream, peanut butter, sugar, and vanilla for the topping.
  9. Once chilled, spread the topping over the cheesecake and garnish with chopped Heath Bars and mini cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 1mgCalcium: 4mgIron: 5mg

Notes

Ensure all your ingredients are at room temperature for a smooth filling and avoid cracks during baking. Chill the cheesecake well before serving.

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