1Pulse 20 Nutter Butter sandwich cookies in a food processor until finely crushed.
2Pulse 20 Nutter Butter sandwich cookies in a food processor until finely crushed.
3Pulse 20 Nutter Butter sandwich cookies in a food processor until finely crushed.
4Add 5 tablespoons of melted butter and pulse just until combined.
5Add 5 tablespoons of melted butter and pulse just until combined.
6Add 5 tablespoons of melted butter and pulse just until combined.
7Press the mixture into the bottom of a 9-inch spring form pan.
8Press the mixture into the bottom of a 9-inch spring form pan.
9Press the mixture into the bottom of a 9-inch spring form pan.
10Freeze the crust while the filling is prepared.
11Freeze the crust while the filling is prepared.
12Freeze the crust while the filling is prepared.
13In a stand mixer fitted with a paddle attachment, beat 2 (8-ounce packages) of softened cream cheese until light and fluffy.
14In a stand mixer fitted with a paddle attachment, beat 2 (8-ounce packages) of softened cream cheese until light and fluffy.
15In a stand mixer fitted with a paddle attachment, beat 2 (8-ounce packages) of softened cream cheese until light and fluffy.
16Add 1 (8-ounce) can of sweetened condensed milk and 1 1/2 cups of heavy whipping cream and beat until smooth, scraping down the sides of the bowl as necessary.
17Add 1 (8-ounce) can of sweetened condensed milk and 1 1/2 cups of heavy whipping cream and beat until smooth, scraping down the sides of the bowl as necessary.
18Add 1 (8-ounce) can of sweetened condensed milk and 1 1/2 cups of heavy whipping cream and beat until smooth, scraping down the sides of the bowl as necessary.
19Add 1 (3.4 ounce) package of vanilla instant pudding mix, 1/2 (3.4 ounce) package of banana instant pudding mix, 1 1/2 teaspoons of vanilla extract, and 1/8 teaspoon of salt and blend until smooth and well combined.
20Add 1 (3.4 ounce) package of vanilla instant pudding mix, 1/2 (3.4 ounce) package of banana instant pudding mix, 1 1/2 teaspoons of vanilla extract, and 1/8 teaspoon of salt and blend until smooth and well combined.
21Add 1 (3.4 ounce) package of vanilla instant pudding mix, 1/2 (3.4 ounce) package of banana instant pudding mix, 1 1/2 teaspoons of vanilla extract, and 1/8 teaspoon of salt and blend until smooth and well combined.
22Spread half of the pudding mixture into the pan over the crust.
23Spread half of the pudding mixture into the pan over the crust.
24Spread half of the pudding mixture into the pan over the crust.
25Add 2 thinly sliced banana slices in an even layer over the pudding mixture.
26Add 2 thinly sliced banana slices in an even layer over the pudding mixture.
27Add 2 thinly sliced banana slices in an even layer over the pudding mixture.
28Melt 3 tablespoons of peanut butter for about 15 seconds in the microwave and drizzle evenly over the banana slices.
29Melt 3 tablespoons of peanut butter for about 15 seconds in the microwave and drizzle evenly over the banana slices.
30Melt 3 tablespoons of peanut butter for about 15 seconds in the microwave and drizzle evenly over the banana slices.
31Top with the remaining pudding mixture and spread into an even layer.
32Top with the remaining pudding mixture and spread into an even layer.
33Top with the remaining pudding mixture and spread into an even layer.
34Refrigerate for at least 2 hours and up to overnight until set.
35Refrigerate for at least 2 hours and up to overnight until set.
36Refrigerate for at least 2 hours and up to overnight until set.
37Whip the remaining heavy cream and 2 tablespoons of powdered sugar together until soft peaks form.
38Whip the remaining heavy cream and 2 tablespoons of powdered sugar together until soft peaks form.
39Whip the remaining heavy cream and 2 tablespoons of powdered sugar together until soft peaks form.
40Serve cheesecake topped with whipped cream.
41Serve cheesecake topped with whipped cream.
42Serve cheesecake topped with whipped cream.
43Top with half of a cookie and more melted peanut butter if desired.
44Top with half of a cookie and more melted peanut butter if desired.
45Top with half of a cookie and more melted peanut butter if desired.
Ingredients
20 Nutter Butter sandwich cookies
20 Nutter Butter sandwich cookies
20 Nutter Butter sandwich cookies
5 tbsp butter, melted
5 tbsp butter, melted
5 tbsp butter, melted
2 8-ounce packages cream cheese, softened
2 8-ounce packages cream cheese, softened
2 8-ounce packages cream cheese, softened
1 8-ounce can sweetened condensed milk
1 8-ounce can sweetened condensed milk
1 8-ounce can sweetened condensed milk
2 cups heavy whipping cream, divided
2 cups heavy whipping cream, divided
2 cups heavy whipping cream, divided
1 3.4 ounce package vanilla instant pudding mix
1 3.4 ounce package vanilla instant pudding mix
1 3.4 ounce package vanilla instant pudding mix
0.5 3.4 ounce package banana instant pudding mix
0.5 3.4 ounce package banana instant pudding mix
0.5 3.4 ounce package banana instant pudding mix
1.5 tsp vanilla extract
1.5 tsp vanilla extract
1.5 tsp vanilla extract
0.125 tsp salt
0.125 tsp salt
0.125 tsp salt
2 bananas, thinly sliced
2 bananas, thinly sliced
2 bananas, thinly sliced
3 tbsp peanut butter, plus more for topping
3 tbsp peanut butter, plus more for topping
3 tbsp peanut butter, plus more for topping
2 tbsp powdered sugar
2 tbsp powdered sugar
2 tbsp powdered sugar
Equipment
food processorspring form panstand mixerpaddle attachmentmicrowave
Tips
Mixture will be very thick after adding pudding mixes.
Melt peanut butter for about 15 seconds in the microwave for drizzling.