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White Chocolate Peanut Butter Blondie Cheesecake Recipe

White Chocolate Peanut Butter Blondie Cheesecake Recipe
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★★★★★

4.8 from 19 reviews

Indulge in the ultimate dessert experience with this decadent White Chocolate Peanut Butter Blondie Cheesecake. Layers of creamy peanut butter blondie, rich white chocolate cheesecake, and Reese’s peanut butter cups come together to create a show-stopping treat that will leave everyone craving for more.

Ingredients

Scale

For the Peanut Butter Blondie:

  • 2 cups Creamy Peanut Butter
  • 2 cups Granulated Sugar
  • 2 Eggs

For the Cheesecake Layer:

  • 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 (not white chocolate chips)

For Topping:

  • 1 12-ounce bag Miniature Reese’s White Chocolate Peanut Butter Cups, Unwrapped, whole
  • 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)

Instructions

  1. Preheat oven to 325°F. In a large bowl, combine peanut butter, sugar, and eggs.
  2. Spread the mixture evenly into the bottom of a very well-greased 8-inch springform pan.
  3. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  4. Cool completely in pan on a wire rack. Meanwhile, prepare the cheesecake layer.
  5. 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.
  6. Spread about 1/2 cup of the cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust.
  7. Arrange the whole mini white chocolate Reese’s cups in a single layer, covering the entire surface of the crust.
  8. Place in the refrigerator for 20 minutes. Also, place the remaining cheesecake mixture in the refrigerator for 20 minutes.
  9. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture on top of the Reese’s cups.
  10. Scatter the chopped Reese’s cups on top of the cheesecake.
  11. Melt the peanut butter and drizzle it over the Reese’s cups. Drizzle the melted white chocolate over the cheesecake.
  12. Return to the refrigerator to chill for at least 2 hours. Cut and serve!

Nutrition

Keywords: White Chocolate, Peanut Butter, Blondie, Cheesecake, Dessert

Find it online: https://foodbylina.com/white-chocolate-peanut-butter-blondie-cheesecake-recipe/