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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.