Nutter Butter Cheesecake Recipe by Joann CookEatShare
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on medium-low speed until smooth and creamy, about 3 minutes. Add the peanut butter, sugar, and salt. Beat until combined, about 30 seconds.
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Place pan in the freezer while making the filling. Freezing will help hold the crust together. Mix the cream cheese and granulated sugar until nice and smooth, and then add in one egg at a time while mixing in between adding the eggs. Add in the peanut butter, flour, sour cream, and vanilla and mix to incorporate.
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Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand. Step. 3 Transfer the mixture to the springform pan. Using the bottom of a glass, press the crust into the bottom and about 1-inch up the side of the pan. Place the springform pan inside of a roasting pan. Bake for 10 minutes.
Nutter Butter Peanut Butter Cheesecake
Step 4 Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese until smooth. Add peanut butter and sugar and beat until smooth.
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Pat into the bottom of the springform pan. Bake for 10 minutes. Meanwhile in a large mixing bowl on medium-high speed (fitted with paddle attachment if using a stand mixer), beat together the cream cheese, peanut butter, and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
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Beat on high speed for 30 more seconds. Add in the smooth peanut butter and mix on high speed for 30 more seconds. STEP 5: Add wet ingredients. Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until combined. Add in the eggs one at a time while mixing on low speed.
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Preheat oven to 350ยฐF. In a large bowl, combine all crust ingredients. Press into the bottom of an 8-inch springform pan. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add peanut butter, beating until just blended.
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Transfer it to an 8 or 9-inch pan and press down into it. Next, add your softened cream cheese and powdered sugar in a bowl and beat until combined. Add your vanilla extract and peanut butter, and beat into the mixture. Add your heavy cream and continue beating until completely combined and smooth.
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Place the cream cheese, measured nut butter, brown sugar, sugar, and vanilla in a large bowl. Using an electric mixer on medium speed, beat until well-blended and smooth. Place the cream in the Vitamix container and secure the lid. Select Variable 1. Slowly increase to Variable 10 and then to High. Blend for 12 seconds.
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Cheesecake. In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with paddle attachment) Stir cream cheese until smooth and creamy. 24 oz (678 g) cream cheese. Add peanut butter and sugar and use mixer to beat on low-speed until smooth. 1 cup (280 g) creamy peanut butter, 1 ยผ cups (250 g) granulated sugar.
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1 tsp pure vanilla extract. 1/2 tsp pure vanilla extract. 18 Nutter Butter cookies. 8 mini Nutter Butter cookies (or 4 crushed nutter butter cookies) 2 Heath bars (2.8 oz total) 2 Heath bars (2.8 oz total), chopped into small pieces. 6 tbsp melted butter. 3 (8-oz) blocks cream cheese, softened. 1/4 cup sour cream.
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Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy. Add in peanut butter and sugar and mix just until combined. Next add the sour cream and vanilla and mix until just combined, being careful not to overmix. Last, add in your eggs.
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Add in the peanut butter and mix until completely smooth. Add in the eggs and brown sugar until just combined. Add in the sour cream, milk and vanilla extract until just combined. Pour over crust and bake for 60-65 minutes. If using a water bath remove the cheesecake from the water bath gently and let cool in the oven.
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This peanut butter cheesecake is the ULTIMATE cheesecake recipe! It has a Nutter Butter crust! In the middle is the lightest and creamiest peanut butter cheesecake.
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Make the filling. Beat together the cream cheese, sugar, and flour on low speed, and then mix in the sour cream, peanut butter, and vanilla extract. Mix in the eggs, one at a time. Bake. Pour the cheesecake batter over the crust, place the leak-proofed pan in a water bath, and bake for 1 hour and 10 minutes. Cool slowly.
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Place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Once firm, wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To serve, defrost a whole cheesecake in the fridge overnight.
