Description
A delightful cheesecake pie with creamy peanut butter and crunchy peanuts, layered over a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup chocolate syrup (for drizzling)
- Chopped peanuts (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are well-coated.
- Press the mixture into the bottom of a pie pan to form a crust. Bake for 8-10 minutes until lightly golden, then remove and let cool.
- Beat the cream cheese until it’s silky smooth. Gradually add peanut butter, powdered sugar, and vanilla extract, mixing until thoroughly combined.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, keeping as much air in the mixture as possible.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Drizzle with chocolate syrup and sprinkle chopped peanuts on top before serving.
Notes
Make ahead of time, this pie holds up beautifully in the fridge for up to three days. You can also freeze it for long-term storage.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg