White Chocolate Peanut Butter Cheesecake Recipe

      10 Servings

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, cooled, not white chocolate chips, must be baking chocolate
  • 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, not white chocolate chips, must be baking chocolate

Directions

For Peanut Butter Blondie Crust:

  1. Preheat oven to 325°F.
  2. In a large bowl, combine peanut butter, sugar, and eggs.
  3. Spread evenly into the bottom of a very well-greased 8-inch springform pan.
  4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  5. Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.

For White Chocolate Peanut Butter Cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.
  3. Beat in the melted white chocolate in a slow stream.
  4. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.
  5. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.
  6. Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.
  7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.

For Topping:

  1. Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.
  2. In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.
  3. Drizzle it over the Reese's cups.
  4. Drizzle the melted white chocolate over the cheesecake.
  5. Return to the refrigerator to chill for at least 2 hours. Cut and serve!

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Published:
Author:
Cooking Method:
Baked
Category:
Desserts
Tags:
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Related Recipes:
Peanut Butter Recipes, Cheesecake Recipes, White Chocolate Recipes, Baked Recipes, Baking Recipes, Dessert Recipes, Party Food Recipes
Recipe Yields:
10 servings
Prep Time:
Cook Time:
Chilling:
Total Time:
Related Post:
Published:
Author: Sarah Grossett
Recipe Yields: 10 servings
Prep Time: 145 minutes
Cook Time: 30 minutes
Total Time: 295 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 622
Calories 1325

% Daily Value*
120%
Total Fat 78g
137%
  Saturated Fat 27g
9%
Sodium 222mg
44%
Total Carbohydrate 133g
0%
  Dietary Fiber 0g
  Sugars 119g
66%
Protein 33g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.