Creamy cheesecake with peanut butter swirls, crisp Nutter Butter crust, sweet whipped cream, and crunchy peanuts for dessert.
# What You Need:
→ 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
11 - Additional Nutter Butter cookies for garnish
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Mix crushed Nutter Butter cookies with melted butter until evenly combined and texture resembles wet sand. Press firmly into the bottom of the prepared pan, using the back of a measuring cup to smooth. Bake for 10 minutes, then let cool.
03 - Beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
04 - Add vanilla extract and peanut butter. Mix until fully incorporated and smooth.
05 - Add eggs one at a time, beating on low speed and mixing just until combined after each addition. Avoid over-mixing to prevent cracking.
06 - Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, until edges are set but the center is slightly jiggly.
07 - Turn off the oven and crack the oven door. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove from oven and refrigerate at least 4 hours, or overnight for best results.
08 - Whip heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the chilled cheesecake.
09 - Garnish with chopped peanuts and extra Nutter Butter cookies as desired. Slice and serve chilled.
