MONSTER COOKIE PEANUT BUTTER CHEESECAKE PIE
This Monster Cookie Peanut Butter Cheesecake Pie is a decadent dessert featuring a creamy peanut butter cheesecake filling, loaded with chocolate chips, and M&Ms, all nestled in a delicious cookie crust. Perfect for any sweet tooth craving.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup peanut butter
- ¼ cup butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the Topping:
- ½ cup mini chocolate chips
- ½ cup mini M&Ms
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, peanut butter, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- In a large mixing bowl, beat the cream cheese and peanut butter together until smooth. Add the granulated sugar and vanilla extract, and mix until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Pour the cheesecake filling into the prepared crust.
- Sprinkle the mini chocolate chips and mini M&Ms evenly over the top of the filling.
- Bake in the preheated oven for 45 minutes, or until the center is set and the edges are lightly golden.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Peanut Butter Alternatives: If you're allergic to peanuts, you can substitute with almond butter or sunflower seed butter.
- Crust Variations: For a different twist, you can use an Oreo cookie crust instead of graham crackers.
- Toppings: Feel free to add other toppings like chopped nuts, toffee bits, or a drizzle of caramel or chocolate sauce.
- Make-Ahead: This pie can be made a day in advance and stored in the refrigerator until ready to serve.
- Leftovers: Store any leftover pie in an airtight container in the refrigerator. It should keep well for up to 5 days.