Recipe: Decadent Peanut Butter Cheesecake

My mom is cooking Thanksgiving dinner this year (the hard part) and I’m making dessert (the easy part).  I’ve decided to make a peanut butter cheesecake and I’m sharing the recipe with everyone!

Ingredients (6 servings)
  • 1 cup creamy peanut butter
  • 2 tbsp creamy peanut butter
  • 1 (8oz) package of cream cheese, softened
  • 1/2 cup of sugar
  • 1 (12oz) container frozen whipped topping, thawed and divided
  • 1 prepared chocolate pie crust
  • 1 (11.75oz) jar of hot fudge microwaveable ice cream topping, divided

The finished product!

  1. Beat together 1 cup peanut butter, cream cheese, and sugar in a medium bowl until well combined.  Gently mix in 3 cups whipped topping until thoroughly combined.
  2. Spoon mixture into pie crust and smooth edges with a spatula.
  3. Reserve 2 tablespoons of fudge topping into the corner of a resealable plastic bag.  Microwave the remaining topping on HIGH for 1 minute.  Stir and spread topping over entire peanut butter layer.  Refrigerate until set.
  4. Spread remaining whipped topping (1 1/2 cups) over hot fudge layer being careful not to mix the two layers.
  5. Cut a small corner from the bag containing the fudge. Squeeze bag to dribble topping over pie.  Place remaining 2 tablespoons of peanut butter in a resealable bag.  Cut a small corner in the bag and drizzle peanut butter in the opposite direction from fudge.
  6. Refrigerate until ready to serve!

The ingredients are really simple and the directions are simpler!

This is very IMPORTANT!

It is really important to use MICROWAVABLE hot fudge topping!  No cutting corners here!  I found this out the hard way when I tried to use chocolate syrup.  It didn’t taste as good nor did it harden…ever…not even in the deep freeze.

Nutrition Information (per serving)

                  Calories: 963     

Total Fat: 62.5g      Sodium: 625mg

Carbs: 86.9g              Cholesterol: 41mg

Protein: 19g               Fiber: 5g


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