Nutter Butter Cheesecake Recipe

Name: Nutter Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 3 tablespoons light brown sugar packed; 6 tablespoons unsalted butter melted; 32 ounces cream cheese at room temperature; 3 tablespoons unsalted butter at room temperature; 2 1/4 cups light brown sugar packed; 6 large eggs; 3/4 cup sour cream; 5 ounces wafer cookies Nutter Butter; whipped cream Chocolate

Servings: persons

1
Position a rack in the center of the oven and preheat oven to 300 degrees. Wrap a 10-by-3-inch springform pan with two layers of heavy-duty foil, tightly wrapping the outside of the pan.
2
In a medium bowl, using a fork, stir together the graham cracker crumbs, brown sugar and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared pan, being sure to pack the crust down firmly. Set aside.
3
In the 4-1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed for 30 to 45 seconds, until creamy. Add the brown sugar and continue beating until blended. At low speed, add the eggs one at a time, beating until incorporated after each addition. Use a rubber spatula to scape down the side of the bowl. Add the sour cream and beat until incorporated. Drop the cookies, whole, into the bowl and beat at medium speed for 15 to 20 seconds, until the cookies are broken up. Pour the mixture into the reserved pan and place it in a large roasting pan. Fill the roasting pan with hot water, being careful not to splash water into the cheesecake pan
4
Bake the cheesecake for approximately two hours, until the center has set completely and the top is golden brown.
5
Remove the cake from the roasting pan and discard the two out sheets of aluminum foil. (What a waste to throw them away. I let mine dry out in the hot oven as it is cooling down. Then I store them away for the next time I make cheesecake.) Set the cake on a wire rack until it comes to room temperature. Cover the pan with more foil and refrigerate for several hours.
6
Garnish with chocolate whipped cream, if desired.

2266

kcal

Calories

167

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 3 tablespoons light brown sugar packed, 6 tablespoons unsalted butter melted, 32 ounces cream cheese at room temperature, and more.

Yes, Nutter Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nutter Butter Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions