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Nutter Butter Cheesecake

Irresistible Nutter Butter Cheesecake with Heath Bar Crunch

Experience the delightful nostalgia of Nutter Butter cookies with this creamy cheesecake, featuring a crunchy Heath Bar topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 2 hours
Total Time 3 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 can Cooking Spray optional if using a non-stick springform pan
  • 30 cookies Nutter Butter Cookies or Oreo cookies for a chocolate twist
  • 2.8 oz Heath Bars substitute with Skor bars if needed
  • 1/2 cup Melted Butter coconut oil offers a dairy-free option
  • 1 pinch Kosher Salt regular salt works just fine
For the Cheesecake Filling
  • 3 blocks (8 oz) Cream Cheese softened for easy mixing
  • 3/4 cup Creamy Peanut Butter or almond butter for a nutty twist
  • 3/4 cup Granulated Sugar reduce slightly if you prefer less sweetness
  • 3 large Eggs flax eggs are a fantastic alternative
  • 1/4 cup Sour Cream replace with Greek yogurt if desired
  • 1 tsp Pure Vanilla Extract using homemade extract can elevate the taste
  • 1/2 tsp Pure Vanilla Extract
  • 2 Tbsp Heavy Cream incorporate whipped cream for an airy texture
For the Topping
  • 4 cookies Mini Nutter Butter Cookies or crushed
  • 2.8 oz Chopped Heath Bars crushed nuts are also a great substitute

Equipment

  • springform pan
  • food processor
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C) and coat a springform pan with cooking spray.
  2. In a food processor, combine Nutter Butter cookies and chopped Heath Bars into fine crumbs. Mix in melted butter and kosher salt.
  3. Press the mixture firmly into an even layer in your prepared springform pan to form a crust.
  4. Bake the crust for 10 minutes until slightly golden and aromatic. Allow to cool.
  5. In a large mixing bowl, beat softened cream cheese and creamy peanut butter until smooth and creamy.
  6. Gradually add granulated sugar, beating on medium speed until well combined.
  7. Add eggs one at a time, mixing well after each addition until fully integrated.
  8. Stir in sour cream and vanilla extract until fully mixed.
  9. Pour the cheesecake filling over the cooled crust and spread evenly.
  10. Bake for approximately 1 hour, until the center is set but still slightly jiggly.
  11. Let the cheesecake cool at room temperature for at least 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
  12. Mix sour cream, sugar, and vanilla extract for the topping once chilled, drizzle over the cheesecake, and sprinkle with Heath Bars and mini Nutter Butter cookies.
  13. Slice and serve chilled, enjoying the rich layers and textures of this decadent dessert.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 7gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 290mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 800IUCalcium: 120mgIron: 1mg

Notes

For best results, chill overnight and ensure your cream cheese and eggs are at room temperature before mixing.

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