Peanut Butter Pie Cheesecake

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Peanut Butter Pie Cheesecake

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This Peanut Butter Pie Cheesecake is a dreamy combination of creamy peanut butter, rich cheesecake, and a chocolatey cookie crust. It’s a no-bake dessert that’s both decadent and light, perfect for any occasion. The layers of flavor and texture make it an irresistible treat for peanut butter lovers.

Ingredients:

Crust:

  • 24 chocolate sandwich cookies (like Oreos), crushed
  • 6 tablespoons unsalted butter, melted

Filling:

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (cold)

Topping:

  • ½ cup whipped cream (optional)
  • ¼ cup chopped peanuts (optional)
  • Chocolate drizzle (optional)

Instructions:

  1. Prepare the Crust:

    • In a medium bowl, mix the crushed chocolate cookies with melted butter until fully combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Place in the refrigerator to set while you make the filling.

  2. Make the Filling:

    • In a large mixing bowl, beat the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth.
    • In a separate bowl, whip the cold heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the peanut butter mixture until fully combined.

  3. Assemble the Cheesecake:

    • Spread the peanut butter filling evenly over the chilled crust.
    • Smooth the top with a spatula.
    • Refrigerate for at least 4 hours or until firm (overnight is best).

  4. Add Toppings (Optional):

    • Before serving, top with whipped cream, chopped peanuts, and a drizzle of chocolate sauce if desired.
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Servings:

  • Makes approximately 12 servings.

Nutritional Information (per serving):

  • Calories: ~420
  • Fat: 30g
  • Carbohydrates: 28g
  • Protein: 8g
  • Sugar: 20g
  • Fiber: 2g

Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.

Benefit:

  • Peanut butter is a great source of protein and healthy fats, which can provide energy and satiety.
  • This dessert is perfect for gatherings, potlucks, or celebrations. Its no-bake nature makes it a convenient choice.

Tips & Notes:

  • Use Full-Fat Cream Cheese: This ensures a rich and creamy texture. Reduced-fat versions might not set as well.
  • Chill Time is Crucial: Allow the cheesecake to chill thoroughly, preferably overnight, for the best texture and flavor.
  • Make Ahead: This cheesecake can be made a day or two in advance, making it a great option for parties.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Variations: For a more chocolatey version, mix mini chocolate chips into the filling or add a chocolate ganache layer on top.

Q & A:

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, but it will change the texture slightly by adding a bit of crunch to the filling.

Q: Can I freeze Peanut Butter Pie Cheesecake?
A: Absolutely! Wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: Can I use a graham cracker crust instead?
A: Definitely! It will give a slightly different flavor but pairs nicely with the peanut butter filling.

Q: How can I make it gluten-free?
A: Use gluten-free chocolate sandwich cookies for the crust.

Enjoy your Peanut Butter Pie Cheesecake!

This dessert is a showstopper and sure to be a hit with friends and family. Indulge in the creamy, peanut buttery goodness and savor every bite!

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