White Chocolate Peanut Butter Cheesecake

By brownbox

Ingredients

• crust:
• 1 pkg. mini nutter butters (20 regular size nutter butters)
• 4 Tbs. butter, melted
• 2 Tbs. sugar
• filling:
• 3 (8 oz) pkg. cream cheese, room temp
• 1 1/4 cups sugar
• 4 eggs
• 1 Tbs. vanilla
• 2 Tbs. flour
• 1/3 heaping cup creamy peanut butter
• 8 oz. white bakers chocolate, melted & cooled
• 1 bag reese's white chocolate pb cups, unwrapped and cut into halves or fourths
• peanut butter cream cheese:
• 1 (8 oz) pkg. cream cheese, room temp
• 1- 1 1/2 cups powdered sugar (add more if needed)
• 1 tsp. vanilla
• 1/2 cup creamy peanut butter

Details

Adapted from kysweettoothsisters.blogspot.com

Preparation

Step 1

Pulse nutter butters until crumbly. Add melted butter and sugar. Pulse until well combined and crust sticks together. (add more butter if crust doesn't squeeze together). Press into the bottom of a greased 9-inch spring form pan. Bake at 350 degrees for 5 minutes. Cool and prepare the filling.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Then mix in vanilla, flour, peanut butter, and melted & cooled white bakers chocolate. Beat on medium speed until fluffy, smooth, and well combined. Pour half of the cheesecake mixture over the crust. Sprinkle half of the reese's cups over that. Pour the remaining cheesecake mixture on top, spreading out evenly. Sprinkle the remaining reese's cups on top. Bake at 325 degrees about 50-65 minutes. (It may be a little jiggly) Do not bake longer than 65 minutes or cheesecake will get too overdone. Let the cheesecake set up and cool to room temperature. Once cooled, cover and store in the fridge overnight or at least 8 hours. Now prepare the peanut butter cream cheese.

Beat cream cheese until smooth in a medium size mixing bowl. Add powdered sugar and mix well. Beat in the peanut butter and vanilla until combined and fluffy. Mixture should be thick, so don't add liquid. Scoop into a piping bag and pipe dollops around the edges where each slice will have one dollop. (Pipe like you would pipe frosting on a cupcake.) Serve with whipped cream. Store in fridge up to 4 days. Enjoy! *I used white chocolate wonderful peanut butter because it was all I had on hand, feel free to use regular or whatever kind you desire.*