"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Nutter Butter Cheesecake Recipe

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This recipe for Nutter Butter Cheesecake, by , is from The Akin, Collette, Dareing, Lubin & Malone Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Malone

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. package of Nutter butter cookies
1 tbsptter Butter .divided
2 tbsp. Butter melted
5 pkg (8 oz. each) Cream Cheese softened
1 cup sugar
3 tbsp flour
1 Tbsp vanilla
1 cup sour cream
1/2 cup peanut butter
4 eggs

Directions:
Directions:
Preheat oven to 350 F. Line 13X9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Coarsely chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover, Process 30 to 45 seconds or until finely ground. Add melted butter; mix well. Press firmly onto bottom of prepared pan. Bake 10 minutes

Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well lened. Add sour cream and peanu butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies; pour over crust. Sprinkle wtih remaining chopped cookes.

Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Remove cheesecake from pan, using foil handles. Cut into 20 pieces to serve. Store leftover cheesecake in refrigerator.

If using a glass 13/9-inch baking dixh, reduce oven temp by 25 F.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
4 hour, 15 mins

 

 

 

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