White Chocolate Peanut Butter Cheesecake
Decadent White Chocolate Peanut Butter Cheesecake Delight
Ingredients:
For Peanut Butter Blondie Crust:
2 cups creamy peanut butter
2 cups granulated sugar
2 eggs
For White Chocolate Peanut Butter Cheesecake:
12 ounces reduced fat cream cheese, softened
1 1/2 cups creamy peanut butter
2 1/2 cups powdered sugar
1 8-ounce container whipped topping, thawed
2 4-ounce packages white baking chocolate, melted and cooled
1 12-ounce bag miniature Reese’s white chocolate peanut butter cups, unwrapped, whole
For Topping:
1 12-ounce bag miniature Reese’s white chocolate peanut butter cups, unwrapped, coarsely chopped
1/4 cup creamy peanut butter
2 ounces white baking chocolate, melted
Directions:
Prepare the Peanut Butter Blondie Crust:
Preheat oven to 325°F (163°C).
In a large bowl, combine the peanut butter, sugar, and eggs. Spread the mixture evenly into the bottom of a very well-greased 8-inch springform pan.
Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out clean. Cool completely in the pan on a wire rack. Once cool, release the sides of the pan.
Make the White Chocolate Peanut Butter Cheesecake:
In a large mixing bowl, beat the cream cheese until smooth. Add the peanut butter, powdered sugar, and whipped topping, beating until smooth.
Slowly beat in the melted white chocolate.
Spread about 1/2 cup of the cheesecake mixture in a thin, even layer over the cooled peanut butter blondie crust. Arrange the whole mini white chocolate Reese’s cups in a single layer, covering the entire surface of the crust.
Place the crust and the remaining cheesecake mixture in the refrigerator for 20 minutes to firm.
Remove both from the refrigerator and pile the cheesecake mixture on top of the Reese’s cups on the crust. Smooth around the edges with a knife.
Add the Toppings:
Scatter the chopped Reese’s cups on top of the cheesecake.
Melt the peanut butter and drizzle it over the Reese’s cups. Drizzle the melted white chocolate over the cheesecake.
Chill the cheesecake for at least 2 hours before serving.
Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 4 hours (including chilling)
Kcal: 980 kcal per serving | Servings: 12 servings
