Decadent White Chocolate Peanut Butter Cheesecake Delight

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 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 the Topping:

• 1 12-ounce bag miniature Reese’s White Chocolate Peanut Butter Cups, unwrapped, coarsely chopped
• 1/4 cup creamy peanut butter, melted
• 2 ounces white baking chocolate, melted

Directions:

1. Prepare the Peanut Butter Blondie Crust:
   • Preheat your oven to 325°F (163°C).
   • In a large bowl, mix the peanut butter, granulated sugar, and eggs until well combined.
   • Spread the mixture evenly into the bottom of a very well-greased 8-inch springform pan.
   • Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out clean.
   • Allow the crust to cool completely in the pan on a wire rack. Once cool, release the sides of the pan.
2. Make the White Chocolate Peanut Butter Cheesecake:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add the peanut butter, powdered sugar, and whipped topping, and continue beating until the mixture is smooth and well combined.
   • Gradually beat in the melted and cooled white chocolate.
   • Spread about 1/2 cup of the cheesecake mixture in a thin, even layer over the cooled peanut butter blondie crust.
   • Arrange the whole miniature Reese’s White Chocolate Peanut Butter Cups in a single layer, covering the entire surface of the crust.
   • Place the cheesecake with the Reese’s cups in the refrigerator for 20 minutes, and also refrigerate the remaining cheesecake mixture for 20 minutes to firm up.
   • Once firm, remove both from the refrigerator, and pile the cheesecake mixture on top of the Reese’s cups on the crust. Smooth the mixture around the edges with a knife.
3. Prepare the Topping:
   • Scatter the chopped Reese’s cups over the top of the cheesecake.
   • Melt the peanut butter and drizzle it over the chopped Reese’s cups.
   • Drizzle the melted white chocolate over the top of the cheesecake.
   • Chill the cheesecake for at least 2 hours before serving.

Prep Time: 45 minutes
Cooking Time: 35 minutes
Total Time: 4 hours (including chilling)
Calories: 980 kcal per serving
Servings: 12 servings

Enjoy your rich and decadent White Chocolate Peanut Butter Cheesecake!