Peanut Butter Cup Cheesecake Pie Recipe

Name: Peanut Butter Cup Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages Prepared Chocolate Cookie Pie Crust; 1 cup Coarsely Chopped Roasted Unsalted Peanuts; 32 ounces, weight (4 Packages) Cream Cheese, Room Temperature; 1-1/2 cup Golden Brown Sugar Firmly Packed; 3/4 cups Creamy Peanut Butter, Divided; 1 teaspoon Vanilla Extract; 4 whole Large Eggs; 1/4 cups Whipping Cream; 2-1/2 cups Small Peanut Butter Cups, Quartered; 1 bag Mini Chocolate Chips; 4 Tablespoons Unsalted Butter; 1/4 cups Water

Servings: persons

2 packages Prepared Chocolate Cookie Pie Crust
1 cup Coarsely Chopped Roasted Unsalted Peanuts
32 ounces, weight (4 Packages) Cream Cheese, Room Temperature
1-1/2 cup Golden Brown Sugar Firmly Packed
3/4 cups Creamy Peanut Butter, Divided
1 teaspoon Vanilla Extract
4 whole Large Eggs
1/4 cups Whipping Cream
2-1/2 cups Small Peanut Butter Cups, Quartered
1 bag Mini Chocolate Chips
4 Tablespoons Unsalted Butter
1/4 cups Water

1
Preheat oven to 350 degrees. Set a rack in the center of the oven; on a lower rack, place a small metal or ovenproof pan half-filled with water.
2
Cover the bottom of the pie crusts with the coarsely chopped peanuts (1/2 cup in the bottom of each pie shell). Set aside.
3
For the filling, beat in the cream cheese and brown sugar in a large bowl until smooth. Add 1/2 cup of peanut butter and vanilla extract until blended. Add eggs one at a time, and mix well after adding each egg. Add whipping cream and beat until smooth. Then stir in peanut butter cup pieces, being careful not to break them up.
4
Divide batter in half, and pour each half into each pie crust. Bake with the pan of water in the oven until the pies are set, but the center still moves slightly, about 50 to 55 minutes. Cool pies.
5
For the topping, place chocolate chips, water and butter in a microwavable bowl and heat at 50% power for 30 seconds at a time. Stir, and continue to heat until the chocolate is barely melted. Do not over-heat! Remove from the heat and stir in the remaining 1/4 cup of peanut butter (if you like a little more, you can add more). Stir until well blended and let cool until it slightly thickens. Then spread over the top of the pies and place in the refrigerator for 3 hours or, better yet, overnight!
6
They will be drooling over this treat!

2616

kcal

Calories

208

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 packages Prepared Chocolate Cookie Pie Crust, 1 cup Coarsely Chopped Roasted Unsalted Peanuts, 32 ounces, weight (4 Packages) Cream Cheese, Room Temperature, 1-1/2 cup Golden Brown Sugar Firmly Packed, and more.

Yes, Peanut Butter Cup Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cup Cheesecake Pie

How did you like this recipe?

Frequently Asked Questions