Ingredients for Frozen Peanut Butter Cheesecake With Fudge Sauce Topping
- Chocolate Cookie Pie Crust
- 16 ounces (2 packages) softened cream cheese
- Sweetened Condensed Milk
- 1 cup creamy peanut butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional)
- Fudge Sauce
- Peanuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Frozen Peanut Butter Cheesecake With Fudge Sauce Topping? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Frozen Peanut Butter Cheesecake With Fudge Sauce Topping
- Prepare your crust: Using your favorite chocolate crust recipe, press into the bottom of a 9-inch springform pan or a 9x9 inch baking pan.
- In a large bowl, beat 16 ounces (2 packages) of softened cream cheese until completely smooth and fluffy.
- Beat in 14 ounces (1 can) of sweetened condensed milk until well combined.
- Add 1 cup creamy peanut butter and mix until the mixture is completely smooth and creamy.
- Stir in 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract.
- Beat until everything is fully incorporated. If adding whipped cream, gently fold in 1 cup of whipped cream now.
- Pour the mixture into your prepared crust.
- Drizzle generously with your favorite chocolate fudge sauce and sprinkle with chopped peanuts.
- Cover the pan tightly with plastic wrap or aluminum foil and place it in the freezer for at least 6 hours, or preferably overnight, until completely firm.
- Before serving, let the cheesecake sit at room temperature for about 5 minutes to slightly soften. Then, slice and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
232g
Fat
94g
Carbs
27g
