White Chocolate Peanut Butter Blondie Cheesecake

No-bake white chocolate peanut butter cheesecake with a thick peanut butter blondie crust that just won’t quit. This one is a show-stopper! From thegoldlininggirl.com .

White Chocolate Peanut Butter Blondie Cheesecake


Ingredients:

For Peanut Butter Blondie Crust:
2 cups Creamy Peanut Butter
2 cups Granulated Sugar
2 Eggs

For 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 (without problem ingredients)
2 4-ounce packages White Baking Chocolate, Melted, cooled, not white chocolate chips, must be baking chocolate (without problem ingredients)
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, whole (check for problem ingredients)

For Topping:
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, coarsely chopped (check for problem ingredients)
1/4 cup Creamy Peanut Butter
2 ounces White Baking Chocolate, Melted, not white chocolate chips, must be baking chocolate (without problem ingredients)


Directions:

For Peanut Butter Blondie Crust:

1. Preheat oven to 325°F.

2. In a large bowl, combine peanut butter, sugar, and eggs.

3. Spread evenly into the bottom of a very well-greased 8-inch springform pan.

4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

5. Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.


For White Chocolate Peanut Butter Cheesecake:

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.

3. Beat in the melted white chocolate in a slow stream.

4. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.

5. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.

6. Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.

7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.


For Topping:

1. Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.

2. In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.

3. Drizzle it over the Reese's cups.

4. Drizzle the melted white chocolate over the cheesecake.

5. Return to the refrigerator to chill for at least 2 hours. Cut and serve!