Main's Market

  • 82205 Highway 25
  • Folsom, Louisiana 70437
  • (985) 796-3345
  • Monday to Sunday 7 a.m.-10 p.m.
  • Locally Owned And Operated!
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Recipes

Frozen Nutter Butter Cheesecake

  • Prep Time: 15 Minutes (Total Time: 4 Hours 15 Minutes)
  • Serving Size: 12
  • 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, Divided
  • 3 squares BAKER'S Semi-Sweet Baking Chocolate, Divided
  • 1 pkg. (8 ounces) PHILADELPHIA Cream Cheese, Softened
  • 1/3 cup Sugar
  • 1/4 cup Milk
  • 1 tub (8 ounces) COOL WHIP Whipped Topping, Thawed
  • CUT 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining 10 cookies in half; arrange on bottom of pan. Set aside. Melt 2 of the chocolate squares as directed on package; set aside.

    BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; beat until well blended. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.

    FREEZE 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate square; refrigerate until ready to use. Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving. Store leftover cheesecake in freezer.

    KRAFT KITCHENS TIPS

    Size-Wise

    Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

    How to Make Chocolate Curls

    Place unwrapped chocolate square on microwaveable plate. Microwave on HIGH 15 sec. Run a vegetable peeler slowly along one long edge of the square to make curls.

    RECIPE COURTESY OF KRAFT FOODS