Fergie's Nutter Butter Cheesecake

How could you resist??? I know... I know... my blog is supposed to be about the healthier side of food... but really... Truth is I have a Firefighter Husband and 3 busy kids who could actually stand to eat this kind of stuff!!! 

Crust:

1 Cup Crushed Nutter Butter Cookies

3 Tablespoons Unsalted Butter 

1 Teaspoon Kosher Salt

4 Tablespoons Sugar 

Filing:

3 Packages Low Fat Cream Cheese, Room Temperature

1 Cup Sugar

1/2 Teaspoon Kosher Salt

1 Tablespoons Vanilla 

4 Eggs, Room Temperature

1 Cup Crushed Nutter Butter Cookies 

Look at what I found at the 99 cent store.... 

Use low fat option... takes a smidgen of the guilt when you eat this dessert!!! 

Combine the cream cheese, sugar, vanilla and salt... 

Whip with hand blender until smooth and fluffy... 

Add the room temperature eggs one at a time... 

In the food processor combine 1 cup of Nutter Butter pieces, Sugar, Salt and Butter... 

Pulse until combined... 

Make sure you are using a spring form pan... 

Press into the bottom of a an sprayed with vegetable spray... 

  

Add the remaining crushed Nutter Butter pieces to the cheesecake filling... 

Mix well... 

Place the pan in a foil bed... 

Pour the filling into the sprayed pan... 

This picture shows exactly how you should set this up to bake... 

place in the top rack f your oven...

Add boiling water in the casserole... 

Bake at 325 for 30 minutes... 

Bake at 350 for the remaining 30 minutes... 

Remove from oven carefully!!!! 

Allow to cool on counter for about 1 hour... 

Transfer to refrigerator for at least 2 hours... 

Rich... thick... Nutter Buttery... TRUE SWEET HEAVEN!!!