Peanut Butter Cup Pie

Peanut Butter Cup Pie

Melissa Garcia
PREP TIME: 35 MIN BAKE TIME: 0 MIN TOTAL TIME: 35 MIN
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This is the perfect dessert for those hot Summer days!

Ingredients

The Crust

  • 1 2/3 Cups Honey Graham Crumbs
  • 1/2 Cup Unsalted Melted Butter
  • 2 Tbsp Granulated Sugar

Peanut Butter No Bake Cheesecake

  • 6oz Room Temp Cream Cheese
  • 1 1/4 Cups Heavy Whipping Cream
  • 1/3 Cup + 1 Tbsp Granulated
  • 1/4 Cup Creamy Peanut Butter
  • 1 Tsp Vanilla
  • 2 Tbsp Crumbled Pretzels
  • Reeses Peanut Butter Cups ( I used Regular and Minis)
  • Store Bought Caramel Sauce
  • Whipped Topping I used Truwhip

      Chocolate Ganache

    • 1/2 Cup Dark Chocolate Chips
    • 1/3 Cups Heavy Whipping Cream

Instructions

  1. Prepare 9" Tart pan with non stick spray.
  2. In a bowl combine the cookie crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Spread evenly around tart pan and pressing it down and to the sides until its firm and smooth.
  3. In a stand mixer with a whisk attachment place the cream cheese, peanut butter, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. Once the mixture is pretty combined bump the speed up to high and it only takes a couple of minutes and the mixture will be fluffy and creamy.
  4. Spread the cheesecake filling evenly around the crust.
  5. Place in the refrigerator to set while you make the ganache.
  6. In a microwafe safe bowl add your chocolate chips and heavy whipping cream. Microwave in 30 second intervals mixing inbetween until it is smooth and shiny. Allow to cool mixing about every 15 mins but do not let harden. Keep an eye on it.
  7. Once the ganache is cooled spread evenly on the top of the cheesecake.
  8. Add chopped peanut butter cups to the top.
  9. Add whipped topping to the top covering most of the chocolate.
  10. Add more chopped peanut butter cups, crumbled pretzels and drizzle caramel on top.
  11. Allow cheesecake to set for 1-2 hours.
  12. Enjoy!

TIPS

  1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
  2. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
  3. Pie can be stored in the fridge for up to 5 days.
  4. #ad Share your pics with me on social media! #sweetmelibakery
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