#34 Chocolate Peanut Butter Cheesecake Pie

IT'S FINALLY SUMMER! And that means more time for baking and cooking and blogging and FUN things, including making (and eating) this Chocolate Peanut Butter Cheesecake Pie!


I have no words for this pie. Okay, I have a few: rich, chocolate-y and irresistible. I had to stop not only myself, but my dad a few times from eating all of it... 




I made this pie, per repeated request, for Mother's Day. My mom loves peanut butter, cheesecake, chocolate and Reese's. (Who doesn't?) So, being a good daughter, I whipped this up a few weekends ago. And, I must say, I may be making this for Father's Day, too. 




The pie has a dense, graham cracker crust, topped with a peanut butter-cream cheese mixture, topped with mini Reese's, topped AGAIN with a chocolate pudding mixture. So rich and SO good.



This is a must-make summer dessert. Although it looks complex, it is SUPER easy! Enjoy!




Chocolate Peanut Butter Cheesecake Pie
Prep Time: 30 minutes. Cook time: 10 minutes. Chill time: 4 hours. Total time: 4 hour, 40 minutes.
Yields: 9-inch pie pan; about 12 slices

Ingredients:

For crust:
1 1/2 cups graham cracker crumbs (from 9 sheets of graham crackers)
1/4 cup brown sugar
dash of cinnamon (optional)
dash of salt
7 tablespoons unsalted butter, melted

For pie:
8 oz. cream cheese, softened (can be reduced fat)
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
16 oz. whipped topping, divided
20-25 mini peanut butter cups, halved
3.9 oz. package instant chocolate pudding mix (can be sugar free)
1 cup cold milk


Directions:

1. Preheat oven to 325 degrees. Lightly spray a 9-inch pie pan with cooking spray. Set aside. 

2. Finely crush graham crackers in a food processor or blender or with a rolling pin. In a bowl, stir graham cracker crumbs, brown sugar, cinnamon and salt. Add melted butter and stir with a fork.


3. Press mixture into the bottom and up the sides of the prepared pan. Use the bottom of a glass or your fingers to press and compact.

4. Bake for 10-12 minutes until it begins to brown. Cool completely.

5. For peanut butter cheesecake, beat cream cheese and peanut butter and 1 cup powdered sugar until smooth, about 1-2 minutes. Fold in half (8 oz.) of whipped topping. Spread mixture over cooled crust.

6. Sprinkle halved peanut butter cups over peanut butter cheesecake mixture.

7. In a medium bowl, beat milk, pudding mix and remaining 1/2 cup powdered sugar on low speed for 2 minutes. Let stand for 2 minutes until soft-set.

8. Fold in remaining 8 oz. whipped topping. Spread over peanut butter cups.

9. Top with extra whipped topping, chocolate shavings or peanut butter cups, if desired. Cover and chill at least 4 hours.





*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from
http://www.letsdishrecipes.com/2012/03/chocolate-peanut-butter-no-bake-dessert.html
and

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