recipes

Frozen Chocolate Peanut Butter Cheesecake Pie

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INGREDIENTS:

FOR THE CRUST:

  • 1 1/3 cup Oreo cookie crumbs
  • 5 tablespoons melted butter

FOR THE FILLING:

  • 16 ounces full fat cream cheese at room temperature (approximately 440 grams)
  • 1 cup powdered sugar (sifted to remove any lumps)
  • 3/4 cup smooth peanut butter
  • 1 1/2 cup whipped cream (about 3/4 cup liquid heavy cream, whipped to stiff peaks)

INSTRUCTIONS:

  • Combine the Oreo cookie crumbs and the melted butter in a medium bowl with a fork. Pour the mixture into a 9-inch spring form pan and press into the bottom to form a crust. Press some of the mixture up the sides, if desired, as well.
  • Set the crust aside while you make the filling.
  • In a large bowl, whip the cream cheese with a hand mixer until nice and creamy.
  • Add the powdered sugar a little at a time, mixing well until it’s completely integrated.
  • Whip in the peanut butter, scraping down the sides of the bowl to make sure everything is evenly incorporated.
  • Gently fold in the whipped cream (be sure to whip it to stiff peaks first!) with a rubber spatula.
  • Dollop the mixture into the spring form pan over the Oreo crust and smooth it out as best you can.
  • Place in the freeze for 6 hours or overnight.
  • Remove from the freezer for 20 minutes before slicing and serving.

NUTRITION:

Serving: 1serving
 | Calories: 397kcal
 | Carbohydrates: 31g
Protein: 8g
 | Fat: 28g
Saturated Fat: 11g
 | Cholesterol: 47mg
 | Sodium: 346mg
Potassium: 209mg
 | Fiber: 1g
 | Sugar: 20g
 | Vitamin A: 768IU
 | Calcium: 56mg
 | Iron: 2mg
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