Ingredients for Chocolate Peanut Butter Cheesecake Pie
- Chocolate Crumb Crust
- Peanuts
- Caramel Topping
- Peanut Butter And Milk Chocolate Chips
- 1/4 cup milk
- 1 (8 ounce) package cream cheese, softened
- Powdered Sugar
- Non Dairy Whipped Topping
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How to Make Chocolate Peanut Butter Cheesecake Pie
- Soften cream cheese to room temperature. Thaw caramel topping completely.
- Chop 2/3 cup of peanuts. Sprinkle the chopped peanuts evenly onto the bottom of the pie crust.
- Drizzle 1 tablespoon of caramel topping over the peanuts in the pie crust.
- In a microwave-safe bowl, combine the chocolate morsels and milk.
- Microwave on medium-high for 45 seconds. Stir well.
- Continue microwaving in 10-15 second intervals, stirring until the chocolate is completely melted and smooth.
- In a separate bowl, beat the softened cream cheese and sugar together until light and fluffy.
- Gently fold in the melted chocolate mixture until well combined.
- Gently fold in the thawed whipped topping until smooth and creamy.
- Pour the cheesecake filling into the prepared pie crust.
- Sprinkle the remaining 1/3 cup of chopped peanuts over the top.
- Drizzle the remaining caramel topping over the peanuts.
- Cover the pie and refrigerate for at least 1 hour before serving to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
53g
Fat
58g
Carbs
9g
