Peanut Butter and Cheesecake Lovers Rejoice! Nutter Butter Cheesecake Recipe

Hey there, food enthusiasts! Are you ready to embark on another culinary adventure? Craving a rich, creamy, and indulgent dessert? This Nutter Butter Cheesecake is the ultimate cheesecake treat for peanut butter lovers! The crust is made with crushed Nutter Butter cookies, the filling is velvety cream cheese, and smooth peanut butter. This decadent cheesecake is perfect for parties, holidays, or anytime you need a sweet fix. Topped with cookie crumbles and cookie sections, it’s a showstopper that’s as easy to make as it is delicious.
Whether you're searching for easy dessert recipes, delicious cheesecakes, or peanut butter desserts, this video has you covered. Follow along for step-by-step instructions and pro tips to make your cheesecake perfect every time!
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Here is the recipe:

For the Crust:
192 g/ 1.5 cups Nutter Butter cookies (crushed)
75g/ 1/3 cup melted unsalted butter
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
100g/ 1/2 cup granulated sugar
97g/ ½ cup brown sugar
60g/ 1/4 cup sour cream
125g/ ½ cup smooth peanut butter
171g/ 3 eggs
4g/ 1 tsp vanilla
78ml/ 1/3 cup heavy cream
42g /3 tbsp. cornstarch
Nutter Butter pieces and portions for topping.

Peanut Butter Topping:
345g/ 1.5 cups sour cream
100g/ 1/2 cup granulated sugar
125g/ 1/2 cup peanut butter
In a medium bowl, combine sour cream and sugar until sugar has dissolved and mixture is smooth.
Add peanut butter then combine.
Set aside until ready to use.
Preheat oven to 325F/163C
Crush cookies using a food processor or by hand.
Combine cookies, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 325F/163C for 10 mins and remove to cool.
In a large bowl, combine cream cheese until creamy.
Add sour cream and combine.
Add the sugars and combine.
Add the peanut butter and combine.
Add eggs (one at a time) and combine.
Add vanilla and combine.
Add cornstarch and heavy cream then combine.

Pour batter into spring form and spread evenly.
Wrap springform pan in foil and place in baking tray.
Fill baking tray 1/3 full of hot water (water bath).
Bake 325F/163C for 60mins (ovens vary).
Remove the cheesecake from the oven.
Transfer the 1/2 of Peanut Butter Topping to the cheesecake and spread evenly over the top.
Return the cheesecake to the oven and allow the topping to set for 10 minutes.
After 10 minutes remove the cheesecake from the oven.
Allow the cheesecake to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Place cookie crumbs/pieces in the center of cheesecake.
Place a Nutter Butter cookie portion on the outer perimeter of cheesecake.
Ready to serve
Refrigerate cheesecake until ready to serve.
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