Ingredients
- Nutter Butter Cookies: 1 16-ounce package, divided
- Cream Cheese: 24 ounces, softened
- Peanut Butter: 1 cup, creamy
- Granulated Sugar: 1 cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Sour Cream: 1/2 cup
- Heavy Cream: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Finely crush about 20 Nutter Butter cookies (about half the package) to make the crust. Mix the crushed cookies with 4 tablespoons of melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes. Let cool completely.
- Step 2: In a large bowl, beat the softened cream cheese, peanut butter, and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream.
- Step 3: Roughly chop the remaining Nutter Butter cookies and gently fold them into the cheesecake batter.
- Step 4: Pour the cheesecake batter over the cooled crust in the springform pan.
- Step 5: Bake in the preheated oven for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For the best flavor, let the cheesecake chill overnight, allowing the peanut butter to fully meld with the cream cheese.
- To reheat individual slices, microwave in 15-second intervals until just slightly softened, avoiding a melted texture.
- Garnish each slice with a drizzle of melted peanut butter and a sprinkle of crushed Nutter Butter cookies for an extra layer of peanut buttery delight.
- Don't overbake the crust, as this will make it too hard to cut through; a light golden brown is perfect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American