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!
WHITE CHOCOLATE PEANUT BUTTER BLONDIE CHEESECAKE

Ingredients
For Peanut Butter Blondie Crust:

  1. 2 cups Creamy Peanut Butter
  2. 2 cups Granulated Sugar
  3. 2 Eggs

For White Chocolate Peanut Butter Cheesecake:

  1. 12 ounces Reduced Fat Cream Cheese, Softened
  2. 1 1/2 cups Creamy Peanut Butter
  3. 2 1/2 cups Powdered Sugar
  4. 1 8-ounce container Whipped Topping, Thawed
  5. 2 4-ounce packages White Baking Chocolate, Melted, cooled, not white chocolate chips, must be baking chocolate
  6. 1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, whole

For Topping:

  1. 1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, coarsely chopped
  2. 1/4 cup Creamy Peanut Butter
  3. 2 ounces White Baking Chocolate, Melted, not white chocolate chips, must be baking chocolate

Directions

  • For Peanut Butter Blondie Crust:
  • Preheat oven to 325°F.
  • In a large bowl, combine peanut butter, sugar, and eggs.
  • Spread evenly into the bottom of a very well-greased 8-inch springform pan.
  • Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  • Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.