Tuesday, July 24, 2012

Nutter Butter Cheesecakes

My favorite manager at Michael's just found out she's having a boy and is adorable and cute about it constantly. We were sharing a package of Nutter Butters last week and I had a moment of inspiration. Yummy inspiration. These little Nutter Butter Cheesecakes are super easy (notice a theme?)--

1pkg Cream Cheese (or Neufchatel)
1/4c. Sugar
1 Egg
1tsp. Vanilla
2tbsp. Butter
3tbsp. Creamy Peanut Butter
1pkg Mini Nutter Butter Bites

OVEN: 325F
BAKE: 15-17min

1. In a standing mixer, combine cream cheese and sugar until smooth. You will probably have to scrape down the sides of the bowl one or two times. 

2. Add egg, vanilla, and peanut butter. Mix on high for about a minute and scrape down the sides as needed to ensure everything is well mixed. 

3. In a small food processor, crush about four handfuls of the nutter butter cookies. They should make about 2.5 cups after they're ground. If you like your cheesecake crust thinner, use fewer cookies. 

4. In a small bowl, melt the butter and then stir in the cookies. The cheesecake mix will make 9 thick cheesecakes or 12 thin ones. Distribute the crust mixture evenly in a cupcake pan like so: 

5. Pour the cheesecake batter on top and pop in the oven for 15 to 17 minutes, or until the cheesecakes are firm when you touch them. Cool on a cooling rack, top with an extra cookie, and store in the fridge!

This cheesecake recipe is super easy and versatile. Substitute an oreo for the crust and mix in some Nutella for an even easier dessert!

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