NY Style Cheesecake made with NUTTER BUTTER Cookies

NY Style Cheesecake made with NUTTER BUTTER Cookies



  • Crust
  • 2-3/4 lb. NUTTER BUTTER Medium Cookie Pieces
  • 8 oz. butter, melted

  • Filling
  • 8 lb. cream cheese, softened
  • 2 lb. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 32 fl oz eggs
  • 1-3/4 lb. NUTTER BUTTER Medium Cookie Pieces

Nutrition per serving

  • Calories


  • Total fat

    41 g

  • Saturated fat

    21 g

  • Trans fat

    1.5 g

  • Cholesterol

    180 mg

  • Sodium

    430 mg

  • Carbohydrate

    43 g

  • Dietary fiber

    1 g

  • Sugars

    30 g

  • Protein

    9 g

  • Vitamin A

    25 %DV

  • Vitamin C

    0 %DV

  • Calcium

    10 %DV

  • Iron

    8 %DV


Crust: Put cookie crumbs and butter into a food processor and process until crumbs are fine and a uniform mixture is achieved. Press about 9 ounces onto bottom of each (9-inch) spring form pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing filling.

Filling: Beat cream cheese in large bowl of mixer fitted with paddle attachment on low speed until creamy. Scrape bowl often to avoid lumps. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing after each until well blended. Stir in chopped cookies.

Divide batter among four prepared crusts.

Bake 1 hour 15 min. or until centers are almost set. Run knife around rim of each pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight.


Cutting Suggestion

  • Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water, wiping knife with damp cloth after each cut.

Serving suggestion

  • Serve with whipped cream and NUTTER BUTTER Cookie Pieces.