Wednesday, May 18, 2011

White Chocolate PB Cheesecake

Now this dessert, not trying to brag, but it is amazing. Plus, it is not my recipe so it's okay if I brag. I got so many compliments on this cheesecake, more than I have gotten on any dessert before. I'm not going to waste any time, I'm just going to get this out there and yall need to make it. I give you permission to eat the whole thing by yourself. Here's what you'll need
Nutter butters, butter, sugar, cream cheese, white bakers chocolate, flour, peanut butter, eggs, vanilla, and white chocolate reese's cups. Place the nutter butters in the bowl of a food processor
Pulse until crumbly. Add butter and sugar
Pulse until completely combined
Press into a greased springform pan
Bake about 5 minutes. Let cool; prepare the filling. In a large mixing bowl, beat cream cheese about 2 minutes
Add sugar
Beat until fluffy and well combined. Add eggs one at a time
Once the eggs have been well mixed in, add the peanut butter, melted & cooled white chocolate, flour, and vanilla
Beat all this together well on medium speed
Chop reese's cups into halves and fourths
Set those aside. Pour half of the filling over the crust and spread it out evenly
Sprinkle half of the chopped reese's cups over the first layer
Pour the remaining cheesecake filling on top
Sprinkle with the remaining reese's cups
Cool until cheesecake has gotten to room temp. Refrigerate overnight or until cold. While chilling, prepare the peanut butter cream cheese dollops. Here's what you'll need
Cream cheese, powdered sugar, peanut butter, and vanilla. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar
Beat until well combined. Add the peanut butter and vanilla
Mix it up until you get this...
It will need to be thick so don't add any liquid. Cover and refrigerate until ready to use. Scoop into a piping bag. Pipe around the cheesecake to where there is 1 dollop for each piece of cheesecake (pipe like you would pipe frosting on a cupcake)
Slice and serve with whipped cream (optional). & the inside of the cheesecake
This would be super good if you wanted to add peanut butter ice cream topping on each slice. Or even butterfinger candy when you add the reese's cups. Whatever floats your boat. Enjoy :)

White Chocolate Peanut Butter Reese's Cheesecake
1 pkg. mini nutter butters (20 regular size nutter butters)
4 Tbs. butter, melted
2 Tbs. sugar

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.

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

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.

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

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.*

1 comment:

  1. Wow!!! What an amazing recipe!! I just made this last night. so yummy. I did a water bath, and made a white chocolate ganache along with the peanut butter icing. DELISH!! Thanks girls for sharing!