WHITE CHOCOLATE PEANUT BUTTER CHEESECAKE
Oh my goodness, is this ever delicious! It is one of those wow em' desserts that I made when the boys were home for Fall break this past weekend! Mom definitely WOWED them with this! The idea came to me because my family is crazy for PB but my mom and BFF love white chocolate so I made sure to save a little bit back for them after the boys devoured this.
Yum
I love when a dessert is so pleasing to the eye and I love arranging desserts on pedestal dishes so this was just so darn fun to put together. I couldn't believe how well the thick peanut butter cookie-like crust came out.
The cheesecake layer is so decadent and I love how well white chocolate and peanut butter just complement each other.
What you'll need
WHITE CHOCOLATE PEANUT BUTTER CHEESECAKE Ingredients For the Crust 2 cups Peanut Butter 1 3/4 cups white sugar 2 eggs
For the Cheesecake 2 (8 oz) bricks reduced fat Cream Cheese 1 cup Peanut Butter 1 teaspoon vanilla 2 1/4 cups Powdered Sugar 1 (8 oz) container Lite Whipped Topping, thawed 6 oz (1 1/2 pkgs.) White Baking Chocolate 1 (12 oz) bag miniature White Chocolate Mini Reese's Cups, unwrapped and whole
For the Topping 1/2 of a (12 oz) bag of White Chocolate Mini Reese's Cups, unwrapped and chopped 1/4 cup Peanut Butter
2 oz White Baking Chocolate, melted
Directions For the Crust Preheat the oven to 325°. In a large bowl, combine the peanut butter, sugar and eggs. Press dough down on the bottom of a well-greased springform pan. Bake 35-40 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan. When cool, release the sides and begin preparing the cheesecake
For the Cheesecake In a large mixing bowl beat the cream cheese and vanilla until smooth. Add the peanut butter, powdered sugar and whipped topping and beat again until smooth. Melt the white chocolate, add to the mixture and beat until combined. Spread half of the cheesecake mixture in a thin even layer over the cooled peanut butter crust. Arrange the whole mini white chocolate peanut butter cups in a single layer covering the entire surface. Place in the refrigerator for 20 minutes along with the remaining cheesecake mixture. Once chilled, remove from the refrigerator and pile the rest of the cheesecake mixture over the Reese's crust. Smooth around the edges and make sure the cheesecake layer is as even as possible.
For the topping Scatter the chopped Reese's cups on top of the cheesecake. In a small, microwave safe bowl, melt the peanut butter for about 30 seconds and drizzle over the Reese's cups. Melt the last of the white chocolate and drizzle over the cheesecake as well. Return to the refrigerator and chill for at least two hours.
WHITE CHOCOLATE PEANUT BUTTER CHEESECAKE Ingredients For the Crust 2 cups Peanut Butter 1 3/4 cups white sugar 2 eggs
For the Cheesecake 2 (8 oz) bricks reduced fat Cream Cheese 1 cup Peanut Butter 1 teaspoon vanilla 2 1/4 cups Powdered Sugar 1 (8 oz) container Lite Whipped Topping, thawed 6 oz (1 1/2 pkgs.) White Baking Chocolate 1 (12 oz) bag miniature White Chocolate Mini Reese's Cups, unwrapped and whole
For the Topping 1/2 of a (12 oz) bag of White Chocolate Mini Reese's Cups, unwrapped and chopped 1/4 cup Peanut Butter
2 oz White Baking Chocolate, melted
Directions For the Crust Preheat the oven to 325°. In a large bowl, combine the peanut butter, sugar and eggs. Press dough down on the bottom of a well-greased springform pan. Bake 35-40 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan. When cool, release the sides and begin preparing the cheesecake
For the Cheesecake In a large mixing bowl beat the cream cheese and vanilla until smooth. Add the peanut butter, powdered sugar and whipped topping and beat again until smooth. Melt the white chocolate, add to the mixture and beat until combined. Spread half of the cheesecake mixture in a thin even layer over the cooled peanut butter crust. Arrange the whole mini white chocolate peanut butter cups in a single layer covering the entire surface. Place in the refrigerator for 20 minutes along with the remaining cheesecake mixture. Once chilled, remove from the refrigerator and pile the rest of the cheesecake mixture over the Reese's crust. Smooth around the edges and make sure the cheesecake layer is as even as possible.
For the topping Scatter the chopped Reese's cups on top of the cheesecake. In a small, microwave safe bowl, melt the peanut butter for about 30 seconds and drizzle over the Reese's cups. Melt the last of the white chocolate and drizzle over the cheesecake as well. Return to the refrigerator and chill for at least two hours.
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