Nutterbutter Blueberry Cheesecake
- 8 nutterbutter sandwich cookies, crushed into crumbs
- 3 tablespoons butter, melted
- 8 oz cream cheese, softened
- 4 cup whipped topping, thawed
- 1 tsp vanilla extract
- 1 can blueberry pie filling
- 1/3 cup white granulated sugar
- In mixing bowl combine the cookie crumbs and melted butter.
- Mixture will be crumbly.
- Once well combined, press into bottom of dish.
- I used a 9 inch cake pan.
- In separate mixing bowl, combine cream cheese with sugar, vanilla extract and whipped topping.
- When adding whipped topping, do one cup at a time gently folding it into cream cheese to make light and fluffy.
- Once well mixed, spoon mixture on top of crust and level off.
- Top with blueberry pie filling avoiding the edges.
- Place in refrigerator for at least 2 hours so it can set up.
- Serve and enjoy!
sandwich cookies, butter, cream cheese, whipped topping, vanilla, blueberry pie filling, white granulated sugar
Taken from cookpad.com/us/recipes/357138-nutterbutter-blueberry-cheesecake (may not work)