Rating: 5 stars 4.7
64 Ratings
  • 5 star values: 51
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.

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  • Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

  • Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.

  • Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Cook's Note:

This is best served firm and very cold, straight from the freezer. You can decorate with all of the toppings before freezing.

Nutrition Facts

649 calories; protein 12.9g; carbohydrates 56.7g; fat 44g; cholesterol 37.1mg; sodium 412.9mg. Full Nutrition
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