Description
Indulgent Monster Cookie Peanut Butter Cheesecake Pie brings together beloved childhood flavors in a spectacular dessert. Creamy cheesecake meets playful candy and cookie textures, promising pure bliss with each memorable slice you’ll savor.
Ingredients
Scale
Crust Ingredients:
- 1 ½ cups (150 g / 5.3 ounces) crushed chocolate chip cookies or graham crackers
- ¼ cup (50 g / 1.8 ounces) granulated sugar
- 6 tablespoons (85 g / 3 ounces) unsalted butter, melted
Filling Ingredients:
- 8 ounces (225 g) cream cheese, softened
- ¾ cup (190 g / 6.7 ounces) creamy peanut butter
- ¾ cup (90 g / 3.2 ounces) powdered sugar
- 1 cup (240 milliliters / 8.1 fluid ounces) heavy whipping cream, whipped to stiff peaks
- 1 teaspoon vanilla extract
Topping Ingredients:
- ¼ cup (45 g / 1.6 ounces) mini chocolate chips
- ¼ cup (45 g / 1.6 ounces) mini M&Ms
- ¼ cup (20 g / 0.7 ounces) rolled oats (optional)
- 2 tablespoons peanut butter, melted (optional drizzle)
Instructions
- Preheat the oven to a moderate temperature of 350°F (175°C), ensuring the rack is positioned in the center.
- In a spacious mixing bowl, thoroughly combine dry ingredients including oats, flour, brown sugar, granulated sugar, baking soda, and salt using a whisk.
- Incorporate softened butter, vanilla extract, and egg into the dry mixture, stirring until a cohesive dough forms.
- Gently fold chocolate and peanut butter chips into the cookie dough, distributing them evenly throughout.
- Carefully press the entire dough mixture into a greased 9-inch pie pan, creating an even layer across the bottom and up the sides.
- Bake the monster cookie crust for 10-12 minutes until it achieves a light golden-brown color and appears slightly crisp around the edges.
- Remove the crust from the oven and allow it to cool completely at room temperature, which helps maintain its structural integrity.
- In a large mixing bowl, blend cream cheese, peanut butter, powdered sugar, and vanilla extract until the mixture becomes smooth and creamy.
- In a separate clean bowl, whip heavy cream with granulated sugar until stiff, glossy peaks develop.
- Delicately fold the whipped cream into the peanut butter mixture, ensuring a light and airy consistency.
- Once the crust has cooled, carefully spread the peanut butter cheesecake filling across the surface, using a spatula to create an even, smooth top.
- Refrigerate the pie for a minimum of 4 hours, or ideally overnight, to allow the filling to set and develop a firm texture.
- Before serving, optionally garnish with additional chocolate and peanut butter chips, or drizzle with melted peanut butter for extra decadence.
Notes
- Toast oats lightly before mixing to enhance their nutty flavor and add depth to the crust’s overall taste profile.
- Chill cream cheese and butter at room temperature for smoother, lump-free mixing during filling preparation.
- Fold whipped cream gently into peanut butter mixture to maintain its airy texture and prevent deflating the volume.
- Use room temperature ingredients to ensure seamless blending and prevent potential lumpy or separated cheesecake filling.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 430
- Sugar: 25 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg