White Chocolate Peanut Butter Cheesecake

Looking for a dessert that’s sure to steal the show at your next gathering? Look no further than our irresistible White Chocolate Peanut Butter Cheesecake recipe. Combining the rich flavors of creamy peanut butter, velvety white chocolate, and the decadence of cheesecake, this dessert is a true delight for the senses. Follow along as we guide you through creating this culinary masterpiece that will leave your taste buds begging for more.

Ingredients: 

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 Topping:

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

Directions:

1. Preheat your oven to 325°F. In a large bowl, mix together the peanut butter, granulated sugar, and eggs until well combined. Spread this mixture evenly into the bottom of a greased 8-inch springform pan. Bake for 30-35 minutes 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, then release the sides of the pan.
2. In a separate large mixing bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and whipped topping, and continue beating until smooth. Slowly beat in the melted white chocolate until fully incorporated.
3. Spread about 1/2 cup of the cheesecake mixture in a thin, even layer over the cooled peanut butter blondie crust. Arrange the whole mini white chocolate Reese’s cups in a single layer, covering the entire surface of the crust. Place the pan in the refrigerator for 20 minutes to set.
4. While the crust is chilling, place the remaining cheesecake mixture in the refrigerator for 20 minutes to firm up slightly. Once chilled, remove both the crust and the remaining cheesecake mixture from the refrigerator.
5. Pile the remaining cheesecake mixture on top of the Reese’s cups on the crust, smoothing it around the edges with a knife.
6. For the topping, scatter the chopped Reese’s cups over the cheesecake. Melt the peanut butter and drizzle it over the Reese’s cups, followed by drizzling the melted white chocolate over the entire cheesecake.
7. Chill the cheesecake in the refrigerator for at least 2 hours before serving to allow it to set completely.

Related Recipes:

• Reese’s Peanut Butter Cup Cheesecake
• REESE’S PEANUT BUTTER CUPCAKES
• My Favorite Peanut Butter Cookies
• Chocolate Peanut Butter Pie

Serving and Storage Tips:

1. Serving Suggestions:
   • To serve, carefully remove the sides of the springform pan before slicing the cheesecake into neat portions.
   • Garnish individual slices with a dollop of whipped cream, a drizzle of chocolate sauce, or a sprinkle of crushed peanuts for an extra touch of indulgence.
   • Pair each slice with a cup of freshly brewed coffee or a glass of cold milk to enhance the flavors and balance the richness of the dessert.
2. Storage Instructions:
   • Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
   • For longer storage, tightly wrap the cheesecake (without toppings) in plastic wrap followed by aluminum foil and freeze for up to 1-2 months.
   • When ready to enjoy frozen cheesecake, allow it to thaw overnight in the refrigerator before serving. Add fresh toppings just before serving to maintain their texture and flavor.
3. Reheating Options:
   • If you prefer to serve the cheesecake warm, gently reheat individual slices in the microwave at a low power setting for 20-30 seconds or in a preheated oven at 325°F (160°C) for 5-10 minutes.
   • Be cautious not to overheat the cheesecake, as it can cause the texture to become too soft or the toppings to melt excessively.
4. Presentation Tips:
   • Before serving, consider adding a final garnish of chopped peanuts, grated white chocolate, or a dusting of powdered sugar for an elegant presentation.
   • Arrange the slices on a decorative platter or dessert plates to enhance the visual appeal and make each serving feel extra special.

FAQs:

Can I use natural peanut butter instead of creamy peanut butter for the crust?

While natural peanut butter can be used, keep in mind that it may alter the texture of the crust slightly due to its oil separation. If using natural peanut butter, be sure to thoroughly mix it before incorporating it into the crust mixture to achieve a more consistent texture.

Can I substitute regular cream cheese for reduced-fat cream cheese in the cheesecake filling?

Yes, you can use regular cream cheese instead of reduced-fat cream cheese. However, keep in mind that using regular cream cheese may result in a slightly richer and denser texture. Adjustments to the amount of powdered sugar may be needed based on personal preference for sweetness.

Can I make this cheesecake ahead of time for a special occasion?

Yes, this cheesecake can be made ahead of time. Prepare the cheesecake as directed, but wait to add the toppings until just before serving for the best presentation. Once prepared, store the cheesecake covered in the refrigerator for up to 3-4 days or freeze it (without toppings) for longer storage.

Can I omit the white chocolate from the recipe or substitute it with dark or milk chocolate?

Yes, you can omit the white chocolate or substitute it with your preferred type of chocolate. Dark chocolate or milk chocolate can be used as alternatives, depending on your taste preferences. Keep in mind that different chocolates may alter the flavor profile of the cheesecake slightly, so choose accordingly to suit your preferences.

Conclusion:

With its irresistible combination of flavors and indulgent texture, our White Chocolate Peanut Butter Cheesecake is guaranteed to be a hit at any gathering. Whether you’re entertaining guests or simply treating yourself to a special dessert, this recipe is sure to impress. Enjoy the decadence of creamy peanut butter, rich white chocolate, and velvety cheesecake in every delightful bite.

📖 Recipe

White Chocolate Peanut Butter Cheesecake

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• Author: Isabella
• Total Time: 4 hours (including chilling)
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate dessert experience with our White Chocolate Peanut Butter Cheesecake recipe. Rich and creamy, this cheesecake combines the irresistible flavors of creamy peanut butter, velvety white chocolate, and decadent cheesecake, creating a truly unforgettable treat.

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Ingredients

Creamy Peanut Butter

Granulated Sugar

Eggs

Reduced Fat Cream Cheese

Powdered Sugar

Whipped Topping

Wate Baking Chocolate

Miniature Reese’s White Chocolate Peanut Butter Cups

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Instructions

1. Prepare the Peanut Butter Blondie Crust by mixing peanut butter, sugar, and eggs. Bake until golden brown and set aside to cool.
2. In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and whipped topping, then mix in melted white chocolate.
3. Spread a layer of cheesecake mixture over the cooled crust and arrange whole Reese’s cups on top. Chill.
4. Pile remaining cheesecake mixture on top, smooth the edges, and chill again.
5. Top with chopped Reese’s cups and drizzle melted peanut butter and white chocolate. Chill before serving.

Notes

For a richer flavor, you can use full-fat cream cheese and adjust the sweetness according to your taste preferences.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: White Chocolate Peanut Butter Cheesecake, Peanut Butter Blondie Crust, Decadent Dessert, Creamy Cheesecake, White Chocolate Drizzle