Frozen Peanut Butter Cheesecake Pie | Inquiring Chef
Frozen Peanut Butter Cheesecake Pie
20 mins prepServes 12
Chocolate and peanut butter. There are a million ways to combine them and none ever get old! This pie is like a fluffy frozen peanut butter cheesecake - just defrost, slice and serve!
0 Preheat oven to 350 degrees F.
1 In the bowl of a food processor, pulse cookies and melted butter until finely ground. Press into the bottom of a springform pan. (Tip: If you think your springform pan might be prone to leaks, wrap the base up above where the base and top meet with foil to prevent melted butter from leaking out while it bakes.)
2 Bake for 10 minutes. Allow to cool completely.
3 While crust is cooling, beat heavy cream in a standing mixer or with a handheld mixer on high until it forms stiff peaks, 3 to 4 minutes. Set whipped cream aside and return bowl to mixer (or get another bowl for a handheld mixer).
4 Beat together cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold whipped cream into cream cheese mixture.
5 Pour filling over cooled crust. Smooth out the top.
6 Freeze the pie until set, at least 3 hours and up to 4 days.
7 Let the pie defrost at room temperature for 20 minutes before slicing and serving.
8 Slice pie and top with mini peanut butter cups, hot fudge, and / or whipped cream.
