Chocolate Peanut Butter Cheesecake Pie is a decadent dessert that perfectly combines the rich flavors of chocolate and peanut butter in a creamy cheesecake filling, all nestled in a buttery graham cracker crust. This indulgent pie is perfect for special occasions, holidays, or any time you want to treat yourself and your loved ones. With its luscious texture and irresistible taste, this dessert will surely become a favorite in your recipe collection.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup semi-sweet chocolate chips
- 1 tablespoon milk
Instructions
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well blended. Then, add the peanut butter and vanilla extract, and continue to mix until fully combined and creamy.
Step 3: Whip the Cream
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter cheesecake mixture until fully incorporated. Be careful not to deflate the whipped cream.
Step 4: Assemble the Pie
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly. Refrigerate for at least 4 hours or until set. For best results, let it chill overnight.
Step 5: Prepare the Chocolate Topping
In a small saucepan, heat the chocolate chips and milk over low heat, stirring constantly until melted and smooth. Allow it to cool slightly before drizzling over the chilled cheesecake pie.
Step 6: Serve
Slice the pie and serve chilled. Enjoy your homemade Chocolate Peanut Butter Cheesecake Pie!
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, but it may change the smoothness of the cheesecake filling.
How should I store the cheesecake pie?
The Chocolate Peanut Butter Cheesecake Pie can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or store it in an airtight container.
Can I freeze the cheesecake pie?
Yes, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.
What can I substitute for graham cracker crumbs?
You can use crushed Oreos, vanilla wafers, or any other cookie crumbs as a substitute for graham cracker crumbs.