Nutter Butter Cheesecake

 

1 cup heavy cream 

1/2 cup corn starch 

2 tablespoons butter

1/2 cup sugar

1/2 teaspoon salt 

1 cup peanut butter (no chunks!)

1 teaspoon vanilla

 

2 cups of crushed nutter butter cookies (with the filling)

5 tbsp. butter 

Pinch of salt 

 

32 ounces cream cheese, room temperature

¼ cup of peanut butter sauce

1 cup granulated sugar

4 large eggs

1 cup sour cream

3 tablespoons flour

1 tablespoons vanilla

 

5 nutter butter cookies

Bag of mini Reece’s peanut butter cups

 

Peanut Butter Sauce 

(Start with your Sauce because this will be added to your cake mix and used as a topping)

 Over low heat, one by one, add all the ingredients into a saucepan. Constantly stir. Once completely combined and melted, remove from heat. (Add more corn starch if the mixture is not as thick as you want) Pour the mixture into a container and place it in the fridge.

 

Place cookies in a food processor and process until finely ground. Combine the melted butter and cookie crumbs in a large bowl and mix well. Press the cookie mixture into a 9-inch pie pan or springform pan, making an even layer on the bottom (an up the sides if you want). Refrigerate the crust while preparing the rest of the pie.

 

Using an electric mixer, beat the cream cheese until light and fluffy and no solid pieces remain. While beating, slowly add sugar and the eggs, one at a time. Mix in the sour cream, flour, ¼ cup of peanut butter sauce (make sure it’s completely cooled), and vanilla. Remove your baking pan with crust from the refrigerator and add pour in your filling. 

 

Baking 

Bake 10 minutes at 475 and then reduce oven temperature to 300 degrees F. and continue baking until the sides are set but the center moves slightly (40 to 60 minutes).

Turn off the oven, slightly open the door, and let cheesecake cool in the oven for 1 hour. Remove and cool to room temperature and then refrigerate for at least 4 hours.

 

Cover the outside of your pan with tinfoil (see this video at 3 mins in for instructions). Place your pan inside a larger roasting pan. Fill the roasting pan with boiling water enough to reach 1 inch up your cake pan.

Bake at 325 f for 1 ½ hour. Then open the oven door and let the cheesecake cool while it is still in the oven. 

Once cool (about an hour), remove from oven, cover, and place in refrigerator for at least 4 hours before adding the topping.

 

Pour the remainder of your peanut butter sauce over the top of your cheesecake. Crush up some more nutter butter cookies and sprinkle on top. Add mini Reece’s pieces as well.