Sunday, March 7, 2010

Nutty Bar Cheesecake


  • 24 Nutty Bars (little debbie cakes, 2 boxes)
  • 2 8oz packages cream cheese
  • 1 4oz package Instant Vanilla Pudding
  • 2 cups chunky peanut butter
  • 2 cups milk
  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1/2 cup melted butter


Unwrap 12 nutty bars, chop in blender until finely crushed, pour into bowl. Add butter and mix well. Press into bottom of a 12in spring form pan, set aside.

Unwrap remaining bars, and cut in half. Line the rim of the pan with the bars, standing up on end, creating the rest of the crust.

In a seperate bowl, whip cream cheese, milk, peanut butter and sugar together till fluffy.
Add whipping cream, pudding mix, vanilla to cream cheese mix and mix two min.
Pour filling into crust, Chill overnight.

Notes & Tips:
A few important notes about this recipe, I didn't have enough nutty bars (because my lovely husband ate some before I started making them) so I just make a crust with the crushed pieces and butter, IF YOU DO THIS, make sure to spray the pan with non-stick spray, or else it will look like the photo above. Also, I would reduce the amount of butter by half. This would also be best served with whipped cream. P.S. please don't judge my lack of birthday candle. Mat's getting ready to deploy and my head hasn't been on straight this week.

Mat says delicious, I say VERY peanutty.

Nutrition Facts:

Serves 18

Calories 585, Fat 43g, Carbohydrates 39g, Protein 13g

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