Monster Peanut Butter Cheesecake Pie
A rich, creamy peanut butter cheesecake in a buttery graham cracker crust, topped with whipped cream and warm peanut butter sauce. Perfect for satisfying nutty and tangy cravings with a delightful texture contrast.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup peanut butter
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Chocolate or peanut butter sauce for drizzling (optional)
Instructions
- Preheat oven to 350°F
- Combine graham cracker crumbs and melted butter. Mix until crumbs are evenly moistened
- Press mixture firmly into a 9-inch pie dish to form a crust
- Bake crust for 10 minutes. Cool completely on a wire rack
- Beat cream cheese and peanut butter until smooth. Gradually add powdered sugar while beating, then increase speed to mix to creamy consistency
- Whip heavy cream and vanilla extract until soft peaks form
- Fold whipped cream into peanut butter mixture gently
- Pour into cooled crust and smooth the top
- Chill for at least 4 hours before slicing
- Drizzle with warm peanut butter sauce or chocolate sauce before serving
Notes
Ensure the graham cracker crust is fully cooled before adding filling to prevent sogginess
Use softened cream cheese for easier mixing
Toppings can be added right before serving for best texture
Store leftovers in an airtight container in the refrigerator for up to 3 days
Use softened cream cheese for easier mixing
Toppings can be added right before serving for best texture
Store leftovers in an airtight container in the refrigerator for up to 3 days