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Sprinkles For Breakfast

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peanut butter cup cheesecake


This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

I know everyone is entitled to their own opinions when it comes to food choices, but I whole heartedly believe chocolate and peanut butter is one of the best combinations of all times. It's just a fact - and anyone who tells you differently is either lying to themselves, has a peanut allergy and has never really enjoyed the amazingness of this combo, or is just straight up misinformed. 

When done correctly, the pairing of a decadent chocolate and a creamy peanut butter can really cure almost any bad day. And no one knows this better than the guys over at Reese's. So I was super excited when they partnered with International Delight to make a Reese's Peanut Butter Cup Creamer! 

I'm sure it's delicious in your coffee or whatever, but for me, the first thing that came to my mind was Peanut Butter Cup Cheesecake. Typically, a good cheesecake is made with a sour cream/heavy cream base, and then you can add a variety of mix-ins to create different flavors. But when your creamer is already Reese's Peanut Butter Cup flavored - you know it's going to be next level. 

And with a buttery graham cracker crust, a creamy peanut butter cheesecake filling and a delicious fudge topping - that's exactly what these cheesecake bars are - NEXT LEVEL. 




Peanut Butter Cup Cheesecake


Peanut Butter Cup Cheesecake | Sprinkles For Breakfast

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

Peanut Butter Filling

  • 16 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 cup sour cream
  • 1/4 cup International Delight REESE'S Peanut Butter Cup Creamer
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3/4 cup creamy peanut butter
  • 12 mini Reese's Peanut Butter Cups, cut into 4 pieces

Topping

  • 12 oz. fudge, divided
  • 1/4 cup peanut butter
  • 10 mini Reese's Peanut Butter Cups, cut into 4 pieces

Directions

Crust

  1. Prepare a 9x13" baking pan with non-stick cooking spray.
  2. Place graham cracker crumbs in a medium bowl.
  3. Melt butter and add to crumbs. Mix until combined.
  4. Pour crust into prepared pan. Pack crust evenly along the bottom of the pan.
  5. Place in the freezer while you prepare the filling.

Peanut Butter Filling

  1. Place cream cheese in a large bowl. Using an electric mixer, mix the cream cheese on a high speed until it is smooth.
  2. Add powdered sugar, sour cream, International Delight Creamer, heavy cream and vanilla extract. Mix until combined.
  3. Fold in peanut butter and divided peanut butter cups. Mix until combined.
  4. Take crust out of the freezer and add peanut butter filling. Spread the filling evenly over the crust.
  5. Place in the fridge for at least 45 minutes.

Topping

  1. Prepare two piping bags with star tips.
  2. Add 1/4 cup of peanut butter to one bag and 1/4 cup of fudge to the other bag. Set aside.
  3. Take the cheesecake out of the fridge and spread the remaining fudge in an even layer over the filling.
  4. Add divided peanut butter cups on top of the fudge.
  5. Use the piping bags to pipe little dollops randomly along the top of the fudge.
  6. Place in the fridge for at least an hour before serving.

*Makes about 16 Cheesecake Bars

*Cheesecake bars are good up to two weeks in an airtight container in the fridge.




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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


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