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This week I baked you a Peanut Butter Cup Cheesecake Pie. Watch the video showing you how to make this Peanut Butter Cup Cheesecake Pie, then scroll to the bottom of this post and print out the recipe so you can make it at home!
It’s been a long time since I’ve whipped up one of these bad boys! Finally returning to my baking roots, I made a spin-off of my Twix Bar Cheesecake Pie, which has stayed unchanged since 2011.
I changed things up a bit this time and made (drum roll please…) the Peanut Butter Cup Cheesecake Pie. I only altered a few things from my Twix Bar Cheesecake Pie, but they each have their own unique flavor! Stay tuned to find out the changes I made… and more yummy pie pictures from Pi Day!
Peanut Butter Cup Cheesecake Pie
Okay so first let’s list some of the similarities the pies have… chocolate syrup, extreme tastiness, stunning appearance, etc. The Peanut Butter Cup Cheesecake Pie is like my Twix Bar Cheesecake Pie smashed together with my Peanut Butter Pie. Geez… Is it just me or does that sound like the best pie you’ve ever seen/tasted?
This is some of the best batter I’ve ever tasted. I mean, cookie dough is great, but this took it to a whole new level.
Pi Day was this past Saturday. Our school celebrated by making shirts and selling them. If anyone knows about pi, it’s my uncle. He knows an astounding 100 digits of pi. I ask two questions… How? Why? Memorizing 20 digits would be super hard for me! I know 15 digits already- 3.14159265358979. How much do you know?
What better way to celebrate Pi Day than with a kick-butt pie? This pie will blow your socks off! Peanut Butter Cups? Yum. Cheesecake? Mmmm. Pie? Yes please!!! If you like all of these flavors, this is the perfect pie for you! Surprisingly, lots of my friends don’t like cheesecake. How??? Cheesecake is amazing. I bet that if you try this recipe, all of you cheesecake-haters will change your minds!
Mmmhhhmmmmmm. That is what I call a Peanut Butter Cup Cheesecake Pie! This pie is super easy to make. The hardest part of the entire recipe is… well, nothing is really difficult.
This pie is pretty rich, so it lasted a few days in my house (and maybe the fact that my Dad was only around for only about two slices). It tastes like no other pie in the world. You have the taste of Peanut Butter Pie, but then the occasional bit of chocolate from the peanut butter cups and chocolate syrup. It is for sure in my top 10 desserts I’ve ever made.
Show some real Pi Day spirit by making this pie and you will love it. Enjoy! 🙂
And even a kid can celebrate Pi Day with an epic pie… Like Me!
If you like this recipe, you might also like my No Bake Nutella Pie or this Twix Bar Cheesecake Pie. Peanut Butter Ding Dong Cake, Peanut Butter Cowboy Cookies, and Snickers Ice Cream Brownie Pie look pretty delicious too!
Peanut Butter Cup Cheesecake Pie
Ingredients
CRUST:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated white sugar
- 6 tablespoons (¾ stick) butter, softened and slightly melted
FILLING:
- 12 ounces (1½ packages) cream cheese, at room temperature
- ⅔ cup creamy peanut butter
- ½ cup granulated white sugar
- 2 large eggs
- 10 snack-size Reeses Peanut Butter Cups, frozen
TOPPING:
- 3 tablespoons chocolate syrup
- 6 snack-size Reeses Peanut Butter Cups, chopped
Instructions
- Prepare the crust: In a medium bowl, use a rubber spatula to combine the ingredients until well-mixed. Use a spoon to press the crumbs up the side of a 9-inch pie plate, and use your hand to press down the bottom. Freeze until firm.
- Prepare the filling: Preheat the oven to 325℉. In a large bowl, use an electric mixer to combine the cream cheese, peanut butter, sugar and eggs until well-combined. Stir in the peanut butter cups. Scrape the filling into the frozen crust. Bake until set, 30 to 35 minutes. Let cool.
- When totally cool, drizzle with chocolate and more chopped peanut butter cups. Keep chilled until ready to serve.
Nutrition
This recipe comes from RecipeBoy.com
This does look amazingly rich and delicious! My boys would love it for sure!
Okay, chocolate and pb…can’t miss! I’m making this for Sunday dinner dessert 🙂 Can I make one suggestion though? Sub oreos and pb sandwich cookies for your graham crackers. Put them through your food processor until they’re finely crushed. Use enough to make up your 1 1/2 cups, stir in your 6T butter and press into your 9″ pie plate. Yum 🙂
Thanks for sharing! Go Pats!! (Yes, we DO follow them even though we don’t live in NE 🙂 )
You do a really good job of writing your recipes. I have a couple of suggestions – when stating an amount of cream cheese, just write the oz. The packages come in different sizes, some smaller than 8 oz., and I buy it in 3# bricks at Sam’s Club. When writing how many eggs, you don’t have to say large, since that’s assumed in a recipe. Not as well know, is that – cup = c., teaspoon = t., tablespoon = T.
I teach Baking, and International Cuisine, Classes at our local college in their Culinary Arts 2 year degree program. I am a certified Wilton Method Instructor, and teach classes for Wilton Enterprises, at our local JoAnne’s Store. I also write, and edit, cook books. You might enjoy checking out my website.
I think this recipe would be fun to try with a chocolate crumb crust, and 1 c. melted chocolate added to the filling. I make a lot of wedding cakes, so when I cut a cake flat, I save the cut off cake pieces, and dry them out in a low oven. When they are completely dry, I process them in a food processor, and save them for recipes that call for crumbs, to make a crust. Lemon crumbs make a great Lemon Meringue Pie crust, or as the base for Lemon Bars. Strawberry crumbs can be used as a base in bars, or a Fresh Strawberry Pie crust. Any flavor cake can be recycled for use in a recipe calling for crumbs, for a crust.
You can also use cookies in place of graham cracker crumbs. Oreo Cookies would be great to try out. The frosting fillings just become part of the crumbs, so there’s no need to add any sugar, just melted butter.
Let me know if you try any of these ideas out, and if I can offer any other suggestions, or answer any pastry questions.
Love your blog, and I’m looking forward to more of your recipes.
My mom is a cookbook author, so I am currently writing recipes the way her editor taught her how to. Thanks so much for the advice though! I will definitely consider these suggestions next time I write a recipe!
I’m actually glad she wrote out tablespoons and specified other things as well. I don’t cook or bake often so this is helpful to us lamen.
A frozen glass dish in a hot oven?
worked fine for me. Let it sit for a few minutes so it’s not completely frozen.
I am adding a little marshmallow crème to the top.
Have just made this for my lads its in the oven as i type we dont have graham crackers as im in UK so have used digestive bicuites and left out the sugar for the base. Do the pb cups have to be chopped for the filling as it doesnt say so left them whole but have got the topping ones cut in half .
Do you cut up the pb cups that are stirred into the batter? The recipe doesn’t specify. I like to follow a recipe exactly the first time, so I left them whole and it turned out great.
I think I chopped them, but since they’re snack size then it’s okay to leave them whole.
I am so looking forward to trying to make this. I’m not much of a cook but I am motivated! Thank you recipeboy!
I just took this out of the oven for my daughter’s birthday. I did not pay attention to you using the very little Reese cups. I bought the bag that said snack size and used 10 of them. A whole lot of chocolate there. Not sure if it will change how it cooks. And I used a prepared Graham cracker crust so I hope it turns out.
Hi! I’m new to baking and am curious why the peanut butter cups should be frozen. Looking forward to trying out this recipe. Thank you!
They are much easier to cut!