This White Chocolate Peanut Butter Blondie Cheesecake is a dream dessert for any cheesecake lover! Featuring a rich, chewy blondie base, smooth peanut butter cheesecake filling, and a white chocolate whipped topping, each bite is packed with flavor and indulgence.
Ingredients
Blondie Base:
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup creamy peanut butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips, melted and cooled
Topping:
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- ½ cup white chocolate chips, melted
- ¼ cup chopped peanuts
Directions
1️⃣ Prepare the Blondie Base:
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix Ingredients: In a large bowl, combine melted butter and brown sugar until smooth. Add the egg and vanilla extract, stirring well.
- Add Dry Ingredients: Stir in the flour, baking powder, and salt until just combined.
- Bake: Spread the blondie batter evenly into the prepared pan. Bake for 15 minutes or until set. Remove from the oven and let cool slightly.
2️⃣ Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the peanut butter and continue mixing until fully combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and cooled melted white chocolate until smooth and incorporated.
3️⃣ Assemble and Bake:
- Layer: Pour the cheesecake batter over the blondie base in the pan, smoothing the top with a spatula.
- Bake: Bake for 55-65 minutes or until the center is set and the edges are lightly golden.
- Cool in Oven: Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
4️⃣ Make the Topping:
- In a mixing bowl, beat the heavy cream and granulated sugar until stiff peaks form.
- Gently fold in the melted white chocolate until well combined.
- Spread the white chocolate whipped cream over the cooled cheesecake and sprinkle with chopped peanuts.
5️⃣ Chill and Serve:
- Chill: Refrigerate for at least 4 hours or overnight to set completely.
- Serve: Slice and enjoy this indulgent cheesecake!
FAQ
- Can I use a different nut butter? Yes! Almond or cashew butter works well, but creamy peanut butter gives a classic taste.
- How do I prevent cracks in the cheesecake? Letting it cool gradually in the oven and refrigerating for several hours will help minimize cracks.
- Can I make this ahead of time? Absolutely! This cheesecake is best made the day before to allow full setting overnight.
Conclusion
This White Chocolate Peanut Butter Blondie Cheesecake combines layers of rich flavor and texture in every bite. The creamy peanut butter cheesecake, gooey blondie base, and fluffy white chocolate whipped cream topping make this a show-stopping dessert that’s perfect for special occasions. Enjoy this indulgent treat!