Peanut Butter Chocolate Cheesecake Pie
Prep Time: 35 mins | Cook Time: 12 mins | Course: Dessert | Serves: 10
Three peanutty layers of deliciousness with a peanut-infused cookie crust. A peanut no-bake cheesecake layer, and a chocolate peanut butter cream cheese layer, topped with peanut brittle or an optional garnish of melted peanut butter swirls and mini chocolate chips.
10-oz cookies such as chocolate Oreos or Nutterbutters
¼ cup peanuts
4 Tbsp butter, melted
PB Cheesecake Filling:
½ cup dark chocolate chips, melted and cooled a little
8 oz cream cheese, softened
1 cup sugar
½ cup peanut butter, I like chunky
1 Tbsp vanilla
1 cup heavy cream
Peanut Brittle:
1 cup sugar
½ cup corn syrup or honey
¼ tsp salt
¼ cup water
1 cup roasted peanuts
2 Tbsp butter
1 tsp baking soda
or optional garnish:
1/3 cup melted peanut butter, and mini chocolate chips,
Preheat oven to 350*. In a food processor, pulse cookies, and peanuts to crumbs. Add in the melted butter and pulse to combine. Press crumbs evenly along the bottom and up the sides of a 9” tart pan, pie plate or springform pan. Bake for 12 minutes, then let cool. Make peanut brittle (if using) while the crust is baking.
Place silpat or a sheet of parchment on a rimmed baking sheet and measure out all of your brittle ingredients. Place sugar, corn syrup or honey, salt, and water in a medium-sized saucepan. Cook over medium heat until the mixture reaches 250* on a candy thermometer. Add in the peanuts and continue cooking to a temperature of 310*. Remove from heat and stir in the butter and baking soda. Spread onto the prepared baking sheet and allow to cool. Wait until cool to break into various-sized pieces.
Microwave the chocolate chips in a medium-sized microwave-safe mixing bowl for 1-2 minutes, then let cool a little. In a stand mixer, cream the cream cheese and sugar until fluffy, add in the peanut butter, and vanilla and mix well. Add in the heavy cream and whip until the mixture resembles medium-stiff peaks when the beaters are raised. Mix half of this mixture into your melted and somewhat cooled chocolate. Spoon the chocolate filling into the cooled cookie crust. Top with the remaining peanut butter cheese filling. Top with smallish pieces of peanut brittle, reserving larger pieces of brittle for guests to enjoy on the side, or swirl optional garnish, peanut butter on top, and scatter some mini chocolate chips on top.
