Walnut Butter Cheesecake with Raspberry Swirl
A decadent take on a classic dessert. This nut butter and jam cheesecake dreamed up by Kent, co-founder of Mixed Up Nut Butter, is the perfect creamy, luscious and sweet dessert sure to impress at your next gathering!
Serving Size: 5, 8 ounce ramekins or 10, 4 ounce ramekins
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1 sleeve graham crackers (about 9 cracker “sheets”)
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7 tablespoons unsalted butter, melted, plus more for greasing ramekins
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Salt
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16 ounces full fat cream cheese, softened at room temperature
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2 tablespoons plus 2/3 cup maple sugar or granulated sugar, divided
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½ cup sour cream
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 teaspoon vanilla extract
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2 eggs, room temperature
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Fresh Raspberries and fresh mint, for garnish
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½ cup Mixed Up Nut Butter’s ‘The High Bar’ (Almond, Pecan, Walnut Nut Butter)
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Blake Hill’s Naked Raspberry Jam, stirred and slightly warmed
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/483e450dd7e4--BHill-MUNB-Walnut-Butter-Cheesecake-Raspberry-Swirl-09-hero.jpg?v=1644354203)
Instructions
1
Preheat oven to 350F. Pulse graham crackers in a food processor, or finely crush in a Ziploc bag. Mix in 2 tablespoons maple sugar and a few pinches of salt. Then, pour in butter and mix thoroughly.
2
Grease ramekins with butter, then add graham cracker mixture to them. (If using 8 ounce ramekins, add 3-4 tablespoons each. If using 4 ounce ramekins, add 2-3 tablespoons.) Gently shake ramekins to evenly distribute. Pack mixture into an even layer, using the bottom of a shot glass or container of similar size. Bake for 10 minutes, or until beginning to brown. Let cool.
3
In a stand mixer fitted with a whisk attachment, add softened cream cheese and maple sugar. Blend for 2-3 minutes on medium speed until smooth and combined, stopping intermittently to scrape sides of bowl.
4
Stir in sour cream, nut butter, and vanilla extract. Blend on medium speed until thoroughly combined.
5
Add one egg, blend until just combined. Repeat with second egg. Do not over mix.
6
Fill 1/3 of each ramekin, shake to distribute, then add 3 teaspoons of jam, in dollops apart from each other. Distribute remaining mixture among ramekins, filling almost to the top. Add 3 more teaspoons of jam, in dollops. With a toothpick, use a figure-8 motion to make a swirl pattern.
7
Place ramekins in a baking dish filled with almost 1” of hot water. Place in oven and bake until centers are slightly jiggly, about 40 minutes for 8 ounce ramekins, and 25 minutes for 4 ounce ramekins. Remove from oven and cool for 1 hour. Then, chill in fridge overnight to fully set the cheesecake.
8
Top with fresh raspberries, mint, and Enjoy!
9
Bakers Tip- Only make the amount of cheesecakes you need for dessert and then store the rest of the mixture in the freezer to use at a later date for up to 3 months!
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/3e33d9ac1c4c--BHill-MUNB-Walnut-Butter-Cheesecake-Raspberry-Swirl-01.jpg?v=1644353846)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/185a22e3905e--BHill-MUNB-Walnut-Butter-Cheesecake-Raspberry-Swirl-04.jpg?v=1644353851)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/d563a347d648--BHill-MUNB-Walnut-Butter-Cheesecake-Raspberry-Swirl-14.jpg?v=1644353872)
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![Walnut Butter Cheesecake with Raspberry Swirl](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/e46440670468--BHill-MUNB-Walnut-Butter-Cheesecake-Raspberry-Swirl-11.jpg?v=1644353904)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/ROUND_3.5_inch_WATERMARK_COOKING_WITH_JAM_GREY_BROWN_JUNE_29_2020_a1d320b2-f59e-4221-aa67-6f56e9359bbd.png?v=1600746297)