Saturday, August 14, 2010

Nutter Butter Cheesecake

*Recipe from the back of the Nutter Butter Box*

2 12-packs of Nutter Butters
1/2c. melted butter
2 blocks cream cheese, softened.
2c. milk
2c. chunky peanut butter
1/2c. sugar
1c. whipping cream
1 (4oz) package vanilla instant pudding
1t. vanilla

Take 6 twin wrapped nutter butters, unwrap, and chop in blender.
Put in bowl, add 1/2c. melted butter. Stir, press in to bottom of round spring form pan.

In seperate container, whip cream cheese, milk, peanut butter and sugar until smooth.
Add whipping cream, instant pudding, and vanilla. Whip 2 minutes.
While that whips, take remaining 6 twin wrapped nutter butters, unwrap, and cut in half. Line edge of pan with these. When filling is whipped, add to pan. Chill overnight.

Meghann's notes: make it for a crowd - it gets a bit mushy after too long. And, a 30m to a few hours in the fridge would be plenty - again to avoid the mush factor of the nutters around the edges. Next time I make it I think I'll bake the bottom layer for 10 min at like 350 just to dry it out a bit, or reduce the butter amount.

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