Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
You're only six ingredients away from Ree's silky Chocolate Peanut Butter Pie!
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Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Cook's Note
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
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Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Chip Cookie Peanut Butter Cheesecake
This is an amazing dessert! Seriously!
I would recommend that you bake the bottom crust for at least 15-18 minutes. I found mine a bit squishy (I baked mine fro about 10-12 because I didn't want it to be to hard after the second baking).
You don't need to use a springform pan if you don't have one, a large cake pan or a 8X10 baking dish would do.
1 roll (16 oz) chocolate chip cookie dough
1-8oz package cream cheese brought to room temperature
1/4 cup sugar
1 egg
1 cup miniature or regular sized semi-sweet chocolate chips (divided into 2-1/2 portions)
1 cup chopped honey-roasted peanuts (divided into 2-1/2 portions)
1 cup butterscotch chips
1/4 cup peanut butter
Chocolate flavoured syrup for garnish
Heat oven to 350F. Break up the cookie dough into ungreased (I greased mine!!) 10 or 9 springform pan. Press in bottom to form crust. Baked 15-18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add sugar and egg, beat until well blended. Stir in 1/2 of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust, spread evenly.
In medium bowl microwave the butterscotch chips on high for one minute, stirring twice, until melter and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture, sprinkle with remaining 1/2 cup chocolate chips and 1/2 cup peanuts.
Bake 30-40 minutes longer until edges are set but center is still slightly jiggly. Cool on rack ten minutes and then run knife around side to loosen, carefully remove the sides of the pan. Cool 1 hour and refrigerate about 2 hours or until completely cooled.
To serve, cut into wedges. Drizzle teaspoon of chocolate syrup onto each dessert plate and place wedges over syrup. Store in refrigerator.
This was called 'chocolate chip peanut butter torte, I don't think torte describes this well enough, so I called it cheesecake!
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My KETO Peanut Butter Cheesecake Recipe is THE BEST Cheesecake You'll make For Keto
I’ve partnered with Ratiofood to create this Keto Peanut Butter Cheesecake Recipe...and it has got to be THE BEST tasting cheesecake recipe for a keto friendly lifestyle! The crust tastes like a graham cracker cookie crust, and the filling is so rich, so decadent, and so creamy. Honestly, this cheesecake is so good it doesn't even taste keto...it tastes like normal cheesecake!
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:Ratio's Keto Friendly Snacks:
*Consult your physician before starting an eating plan that involves regular consumption of high fat foods.
Ratio Bars: †2G Net Carbs= 9G Total Carbs – 3G Fiber – 4G Sugar Alcohol. 5G Saturated Fat
Anytime keto, keto friendly, or low carb is listed or mentioned for this keto cheesecake recipe I (Joe Duff) believe this recipe to be congruent with those statements. Ratio foods is not endorsing these claims.
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Ingredients:
Crust:
3 Toasted Almond Ratio Bars
4 Tbsps (56g) melted salted butter
3 Heaping Tbsps (30g) confectioners erythritol blend (must be as sweet as sugar)
Cheesecake Filling:
1 Lb (452) full-fat cream cheese
1/2 Cup (130g) sugar free peanut butter
1 Cup (150g) confectioners erythritol blend (must be as sweet as sugar)
Pinch of salt
3 Large eggs
Heaping tsp (5g) vanilla extract
Chocolate Peanut Butter Pie
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