White Chocolate Peanut Butter Cheesecake

Decadent White Chocolate Peanut Butter Cheesecake Delight Prep Time: 45 minutes | Cooking Time: 35 minutes | Total Time: 4 hours (including chilling) Kcal: 980 kcal per serving | Servings: 12 servings

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Step 1

Prepare the Peanut Butter Blondie Crust:

Step 2

Preheat oven to 325°F (163°C).

Step 3

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.

Step 4

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.

Step 5

Make the White Chocolate Peanut Butter Cheesecake:

Step 6

In a large mixing bowl, beat the cream cheese until smooth. Add the peanut butter, powdered sugar, and whipped topping, beating until smooth.

Step 7

Slowly beat in the melted white chocolate.

Step 8

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.

Step 9

Place the crust and the remaining cheesecake mixture in the refrigerator for 20 minutes to firm.

Step 10

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.

Step 11

Add the Toppings:

Step 12

Scatter the chopped Reese's cups on top of the cheesecake.

Step 13

Melt the peanut butter and drizzle it over the Reese's cups. Drizzle the melted white chocolate over the cheesecake.

Step 14

Chill the cheesecake for at least 2 hours before serving.