Nutter Butter Cheesecake

Yield: 1 cheesecake; serves 10 to 12 | Prep Time: 1 hour | Chill Time: 5 hours or overnight

Nutter Butter cookies make the perfect cheesecake crusts. The peanut butter binds the cookie crumbs together, and when packed in tightly, the mixture forms a thick, sturdy base for the light and fluffy topping.

INGREDIENTS

Crust

24 Nutter Butter cookies

1 tablespoon granulated sugar

4–5 tablespoons unsalted butter, melted

Filling

2 (8-ounce) packages cream cheese, at room temperature

1 cup creamy peanut butter

1 cup granulated sugar

16 ounces cold heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

8 Nutter Butter cookies, broken

2 (8-ounce) containers frozen whipped topping, thawed, for garnish

Mini marshmallows for garnish

DIRECTIONS

Crust

  1. To make the crust, crush the cookies in the food processor until finely crushed. Add the granulated sugar and melted butter.
  2. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
  3. Refrigerate for 1 hour, until firm.

Filling

  1. In the bowl of a stand mixer fitted with the paddle, beat the cream cheese, peanut butter, and granulated sugar until well combined.
  2. In a clean mixer bowl fitted with the wire whip, whip the cream, powdered sugar, and vanilla until firm peaks form.
  3. Fold the whipped cream mixture into the cream cheese–peanut butter mixture. Fold in the broken cookies.
  4. Spread the mixture over the crust.
  5. Refrigerate the cheesecake for at least 4 hours or overnight.
  6. Serve, garnished with whipped topping, mini marshmallows, and extra crushed Nutter Butter cookies.