Why You’ll Love This Recipe
- Irresistibly Creamy: The peanut butter cheesecake filling is smooth, rich, and packed with flavor.
- Decadent Layers: A chewy peanut butter blondie crust, a layer of Reese’s cups, and a creamy cheesecake filling make this a showstopper.
- Perfect for Special Occasions: With its stunning presentation and rich taste, this cheesecake is sure to impress guests!
Ingredients
For the Peanut Butter Blondie Crust:
- 2 cups creamy peanut butter
- 2 cups granulated sugar
- 2 eggs
For the White Chocolate Peanut Butter Cheesecake:
- 12 ounces reduced-fat cream cheese, softened
- 1 ½ cups creamy peanut butter
- 2 ½ 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 the Topping:
- 1 (12-ounce) bag miniature Reese’s White Chocolate Peanut Butter Cups, unwrapped, coarsely chopped
- ¼ cup creamy peanut butter, melted
- 2 ounces white baking chocolate, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Peanut Butter Blondie Crust:
- Preheat the oven to 325°F (163°C).
- In a large bowl, mix peanut butter, sugar, and eggs until smooth.
- Spread the mixture evenly into the bottom of a well-greased 8-inch springform pan.
- Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack.
2. Make the White Chocolate Peanut Butter Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth.
- Add peanut butter, powdered sugar, and whipped topping, beating until creamy.
- Slowly beat in the melted white chocolate until fully combined.
3. Assemble the Cheesecake:
- Spread ½ cup of the cheesecake mixture evenly over the cooled crust.
- Arrange whole Reese’s White Chocolate Peanut Butter Cups in a single layer over the crust.
- Refrigerate for 20 minutes along with the remaining cheesecake mixture.
- Remove from the fridge and spread the rest of the cheesecake mixture over the Reese’s cups. Smooth the edges with a knife.
4. Add the Toppings:
- Scatter the chopped Reese’s cups over the cheesecake.
- Drizzle melted peanut butter over the top.
- Drizzle melted white chocolate over the entire cheesecake.
- Chill for at least 2 hours before serving.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 45 minutes
- Cooking Time: 35 minutes
- Total Time: 4 hours (including chilling)
- Calories per slice: 980 kcal
Variations
- Dark Chocolate Version: Use dark chocolate instead of white chocolate for a richer contrast.
- Nutty Crunch: Add chopped peanuts on top for extra texture.
- Gluten-Free Option: Use gluten-free peanut butter cookies instead of the blondie crust.
Storage/Reheating
- Storage: Keep in the refrigerator for up to 5 days in an airtight container.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I use full-fat cream cheese instead of reduced-fat?
Yes! Full-fat cream cheese will make the cheesecake even richer and creamier.
Do I need to bake the crust longer for a firmer base?
The blondie crust will firm up as it cools, but if you prefer a firmer base, bake for an extra 5 minutes.
Can I use regular Reese’s instead of white chocolate Reese’s?
Absolutely! This will give a more traditional peanut butter and chocolate flavor.
Conclusion
This White Chocolate Peanut Butter Cheesecake is the ultimate dessert for peanut butter lovers! With its layers of creamy peanut butter cheesecake, white chocolate, and Reese’s cups, it’s a showstopping treat that’s as delicious as it is beautiful. Perfect for birthdays, holidays, or any time you need a decadent dessert
