Whenever I hear friends talking about Cheesecake I perk right up. When I hear friends talking about Peanut Butter Pie Cheesecake, I get very interested.
Very recently a friend of mine posted on Facebook that she was making Peanut Butter Pie Cheesecake. Seeing as peanut butter is one of my favourite foods, I had to have her recipe. Although I have not yet made this one, I wanted to share the recipe with you. If you make it before I do, please let me know how it turns out for you.
Without further ado:
Peanut Butter Pie/Cheesecake
My Mom got this recipe on one of our very long drives across the country to PEI. She was listening to CBC and she wrote this recipe down. We have been making it for years. It is delicious, easy…..and no calories…..ok….I am lying. It is a refreshing, but rich cheesecake dessert.
As you would for most cheesecakes, you will need a large-round spring form pan. I usually give the pan a quick spray of Pam, just for good measure.
Base: 2 cups of Graham Wafer Crumbs, 1/2 cup butter or marg. Mix together and press into the bottom of the spring form pan. I baked the base layer for 10 minutes in a 350 degree oven to make it set.
The Next Layer!!
Whip next 3 ingredients together.
- 1 pkg- cream cheese- 250 g.
- 1 cup icing sugar….or less…depending on taste.
- 1 tsp vanilla.
Fold in 2/3 cup of smooth peanut butter.
Mix until fluffy
Drizzle in 1 cup of milk
Fold in tub of Cool Whip
Pour this mixture into/on top of the graham wafer base.
Top with 1/4 cup of peanuts.
For the best presentation, freeze the cheesecake for 2-3 hours before serving it. Just slightly before serving the cheesecake, take it out of freezer to let it rest for a bit. Enjoy!