Sprinkles For Breakfast Bar Recipes Peanut Butter Cup Cheesecake

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

Peanut Butter Cup Cheesecake | Sprinkles For Breakfast

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.

Peanut Butter Cup Cheesecake | Sprinkles For Breakfast

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!

Peanut Butter Cup Cheesecake | Sprinkles For Breakfast

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.

Peanut Butter Cup Cheesecake | Sprinkles For Breakfast

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

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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

Instructions
 

CRUST

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

PEANUT BUTTER FILLING

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

TOPPING

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

Notes

*Makes about 16 Cheesecake Bars
*Cheesecake bars are good up to two weeks in an airtight container in the fridge.
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

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

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