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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter
DIRECTIONS
• 1 In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
•
• 2 Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
•
• 3 In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
•
• 4 Add vanilla and lemon juice and mix until combined.
•
• 5 Gently fold in the whipped topping. Pour filling into the prepared crust.
•
• 6 Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.
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FROZEN PEANUT BUTTER CHEESECAKE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter
DIRECTIONS
• 1 In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
•
• 2 Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
•
• 3 In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
•
• 4 Add vanilla and lemon juice and mix until combined.
•
• 5 Gently fold in the whipped topping. Pour filling into the prepared crust.
•
• 6 Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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