We are back to dessert! I’ve shared many, many side dishes so far to help you with some holiday dinner ideas and I only shared one pie. That is just not fair to pies! Now, I am sharing an amazing cheesecake pie, Peanut Butter Cookie Peanut Butter Cheesecake Pie!!
All I can say about this pie is “Holy, YUM, Batman!”This is one delicious dessert and I am so excited to share it with you.
I’ve been trying to decide on another pie to try for a few days. I knew that I wanted it to be peanut butter and chocolate related but I went from cheesecake to cake to pie and couldn’t decide. Finally, I decided to make a Peanut Butter Chocolate pie.
Then, the little man asked for some cookies and I wanted to make something that we haven’t had on a while. We always have oatmeal or chocolate chip cookies but I realized that it’s been almost a year since I made peanut butter cookies.
While making the peanut butter cookies, it hit me to make half cookie and half pie! Bingo! To take it even a step further… I decided to make it a cheesecake pie, since hubby’s favorite dessert is cheesecake.
Now, we just have to decide which pie is better to serve for this Thanksgiving dinner, the French Silk Pie or this Peanut Butter Cookie PB Cheesecake Pie?!
- Cookie Crust:
- 4 tbs butter, softened
- ½ cup brown sugar
- ½ cup peanut butter
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp baking soda
- ⅛ teaspoon salt
- 1- 8oz package of cream cheese
- 1 cup creamy peanut butter
- ½ cup of brown sugar
- 2 tbs vanilla yogurt
- ¾ cup of mini chocolate chips
- For Cookie Crust:
- Preheat the oven to 350.
- Cream the butter and sugar. Add the peanut butter and mix well. Add the egg and vanilla, mix until combined. Lower the speed to low and mix in the flour, baking soda and salt.
- Spread the cookie dough over a lightly greased pie dish, all over the bottom and sides, evenly. Press lightly.
- Bake for 13 to 15 minutes. Poke holes with a fork but not all the way through. Cool completely.
- In a bowl on an electric mixer, starting on low, beat the cream cheese, yogurt, sugar and peanut butter until just combined.
- Increase the speed to medium high and cream for 2-3 minutes, until light and smooth.
- Transfer the cheesecake batter into a cooled cookie crust and spread it evenly.
- Sprinkle with chocolate chips, cover with saran wrap and refrigerate for 3-4 hours before serving.
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