Luscious cheesecake swirled with peanut butter, set on a Nutter Butter cookie crust, finished with whipped cream and chopped peanuts.
# 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 (optional)
11 - Additional Nutter Butter cookies for garnish
# Method Steps:
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.
03 - Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a measuring cup for smoothness. Bake for 10 minutes, then let cool.
04 - Beat softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
05 - Add vanilla extract and peanut butter; mix until fully incorporated.
06 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Do not over-mix.
07 - Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula.
08 - Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
09 - Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour to prevent cracking.
10 - Remove from oven and refrigerate at least 4 hours, or overnight for best results.
11 - Before serving, whip heavy cream with powdered sugar until stiff peaks form.
12 - Spread whipped cream over the chilled cheesecake. Garnish with chopped peanuts and extra Nutter Butter cookies as desired. Slice and serve chilled.
