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!

1 sleeve graham crackers (about 9 cracker “sheets”)

7 tablespoons unsalted butter, melted, plus more for greasing ramekins

Salt

16 ounces full fat cream cheese, softened at room temperature

2 tablespoons plus 2/3 cup maple sugar or granulated sugar, divided

½ cup sour cream

1 teaspoon vanilla extract

2 eggs, room temperature

Fresh Raspberries and fresh mint, for garnish

½ cup Mixed Up Nut Butter’s ‘The High Bar’ (Almond, Pecan, Walnut Nut Butter)

Blake Hill’s Naked Raspberry Jam, stirred and slightly warmed

Naked Raspberry Spread

$10.99

BUY NOW

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!