Nutter Butter Peanut Butter Cheesecake Recipe

This Nutter Butter Peanut Butter Cheesecake is evidence that even missteps can turn out totally heavenly and excellent. Yes, you read that right. This formula came about absolutely unintentionally.

I was really making something different and wasn’t giving close consideration to the formula causing some fixing botches. Not having any desire to squander fixings and toss out my slip-up I got innovative and this was the outcome.

How beautiful is this prepared nutty spread cheesecake!?! It is a rich soften in your mouth nutty spread cheesecake with a nutter margarine outside layer, sprinkled with nutty spread ganache and bested with nutter spread parts! You must attempt it!!!

Nutter Butter Peanut Cheesecake

0 from 0 votes
Recipe by mindeescookingobsession Course: DessertCuisine: AmericanDifficulty: Easy
Servings

1

9 inches cheseecake
Prep time

15

minutes
Cooking time

50

minutes
Total time

1

hour 

5

minutes

Nutter Butter Peanut Cheesecake toffee crumb mixture into pan and 1/3 of the way up the sides, packing tightly.

Ingredients

  • Crust
  • 16 Nutter Butters

  • 4 Tbs. Butter

  • Peanut Butter Cheesecake Filling:
  • 2 (8 oz) packages Cream Cheese, room temp.

  • 1 Cup Sour Cream

  • 1 Cup Creamy Peanut Butter

  • 1 Cup Sugar

  • 1/4 Cup Flour

  • 2 Eggs

  • Peanut Butter Ganache:
  • 1/2 Cup Heavy Cream

  • 3/4 Cup Peanut Butter Chips

  • Extra Nutter Butters for garnish

Directions

  • Preheat your oven to 300 degrees if you are using a dark non-stick springform pan, 325 degrees if using a silver springform pan.
  • Crush the 16 nutter butters in gallon ziploc bag with a rolling pin. Melt the 4 Tbs butter and mix into the crumbs. Press the crust into a 9 inch springform pan. Set aside
  • In a mixing bowl, beat the cream cheese, sour cream and peanut butter until completely smooth. Scrape down the sides of the bowl while mixing to make sure it’s completely smooth.
  • Beat in the sugar and flour.
  • Beat in the eggs just until combined.
  • Spread over the nutter butter crust.
  • Bake for 50 minutes.
  • Cool on a wire rack for 2 hours and then put the cheesecake in the fridge for several hours or overnight.
  • Once well chilled remove the outside rim of the springform pan and slice cheesecake into 12-16 slices.
  • Heat the peanut butter chips and heavy cream in the microwave until melted and you can stir it up well. Drizzle over the cheesecake slices.
  • You can garnish each slice with additional nutter butters if desired.

Notes

Leave a Comment