White Chocolate Peanut Butter Cheesecake

 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:

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

For White Chocolate Peanut Butter Cheesecake: In a large mixing bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and whipped topping, beating until smooth. Beat in the melted white chocolate in a slow stream. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust. Place in the refrigerator for 20 minutes. Also place 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.

For Topping: 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 for at least 2 hours before serving.

Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 4 hours (including chilling) | Kcal: 980 kcal | Servings: 12 servings