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Cheesecakes have long been celebrated as the epitome of indulgent desserts, captivating taste buds with their rich, creamy texture and versatility. From classic New York-style to innovative flavor combinations, cheesecakes can please any palate. Among the plethora of cheesecake variations, the Nutter Butter Peanut Butter Cheesecake stands out as a delightful treat that merges the beloved taste of classic cookies with the luxurious creaminess of cheesecake.

Nutter Butter Peanut Butter Cheesecake

Indulge in the deliciousness of Nutter Butter Peanut Butter Cheesecake! This creamy, rich dessert features a crunchy Nutter Butter cookie crust paired with a smooth peanut butter filling that melts in your mouth. Perfect for any occasion, it’s simple to make with easy-to-follow steps and a few key ingredients. Impress your guests with this visually stunning treat that combines sweet, nutty flavors and delightful textures, making every bite a memorable experience.
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Ingredients
  

36 Nutter Butter cookies (for the crust and topping)

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups whipped cream (homemade or store-bought, for topping)

1/4 cup chocolate sauce (for drizzle)

1/4 cup chopped peanuts (for garnish)

Instructions
 

Prepare the crust:

    Preheat your oven to 350°F (175°C). In a food processor, crush 24 Nutter Butter cookies until fine crumbs form. In a bowl, mix the cookie crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for about 10 minutes, then remove and let it cool.

      Make the cheesecake filling:

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.

          Assemble the cheesecake:

            Pour the cheesecake filling over the cooled Nutter Butter crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

              Chill the cheesecake:

                Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

                  Top the cheesecake:

                    Once the cheesecake is set, gently remove the sides of the springform pan. Spread whipped cream over the top of the cheesecake in an even layer. Crush 12 remaining Nutter Butter cookies and sprinkle them generously on top of the whipped cream.

                      Decorate and serve:

                        Drizzle chocolate sauce over the whipped cream and garnish with chopped peanuts for added texture. Slice and serve chilled. Enjoy each decadent bite!

                          Prep Time: 20 minutes | Total Time: 4 hours and 30 minutes (including chilling) | Servings: 12