You may be starting to suspect that I’ve got a little problem with Chocolate and Peanut Butter. First, the Chocolate Peanut Butter Cream Pie, then the Funny Bone Cupcakes, and now this; Peanut Butter Cup Cheesecake Pie. The first step towards recovery is admitting you have a problem, right? So, yeah. Maybe I’ve got a little thing for chocolate and peanut butter. But, cancel the intervention. It’s a lost cause. You’ll never get me to stop combining the two.
For today’s version of this fantastic flavor combination, I’ve made a peanut butter cheesecake, sprinkled with chocolate chips and baked in a chocolate cookie crust. It’s super simple to make and incredibly satisfying.
Peanut Butter Cup Cheesecake Pie
- 1 Chocolate Cookie Pie Crust, homemade or store-bought
- 1/2 cup Mini Chocolate Chips
- 2 (8-ounce) bars Cream Cheese, at room temperature
- 2/3 cup Peanut Butter, at room temperature
- 2/3 cup Sugar
- 2 Eggs
- 2 tsp Vanilla
Preheat oven to 350 degrees. Scatter most of the chocolate chips in the bottom of the pie crust, reserving some for the top. Beat together the cream cheese, peanut butter, sugar and vanilla until well combined. Add the eggs and blend for another minute or two until well combined. Spread the batter over the chocolate chips. Sprinkle with the remaining chocolate chips. Bake for about 50 minutes, until the center appears set. Allow to cool on a cooling rack for about an hour. Then, refrigerate until completely cool.
I should warn you, we took the kids apple picking yesterday. I foresee quite a few apple recipes in the near future.