White Chocolate Peanut Butter Cheesecake
This decadent treat is perfect for special occasions or any time you crave something truly indulgent. Your guests will love every bite of this show-stopping dessert!
Ingredients
For the peanut butter blondie crust:
- 2 cups creamy peanut butter
- 2 cups granulated sugar
- 2 eggs
For the cheesecake layer:
- 12 oz reduced-fat cream cheese softened
- 1 ½ cups creamy peanut butter
- 2 ½ cups powdered sugar
- 1 container whipped topping, thawed 8 oz
- 2 packages white baking chocolate, melted and cooled 4 oz
- 1 bag miniature Reese’s White Chocolate Peanut Butter Cups 12 oz, unwrapped, whole
For the topping:
- 1 bag miniature Reese’s White Chocolate Peanut Butter Cups 12 oz, unwrapped, coarsely chopped
- ¼ cup creamy peanut butter
- 2 oz white baking chocolate melted
Instructions
- Preheat oven to 325°F (163°C).
- Mix peanut butter, sugar, and eggs in a bowl. Spread into a greased 8-inch springform pan. Bake for 30–35 minutes, then cool completely.
- Beat cream cheese until smooth. Add peanut butter, powdered sugar, and whipped topping. Mix in cooled white chocolate until smooth.
- Spread ½ cup cheesecake mixture over the cooled crust. Arrange whole Reese’s cups on top in a single layer. Chill for 20 minutes.
- Spread remaining cheesecake mixture evenly over Reese’s layer. Smooth edges for a clean finish.
- Scatter chopped Reese’s on top. Drizzle melted peanut butter and white chocolate over the cheesecake.
- Chill for at least 2 hours or overnight before serving for best results.