海角大神

I might have a little problem with Chocolate and Peanut Butter. First, I made , then 听and now this; Peanut Butter Cup Cheesecake Pie. The first step towards recovery is admitting you have a problem, right? So, yeah. Maybe I鈥檝e got a little thing for chocolate and peanut butter. But, cancel the intervention. It鈥檚 a lost cause. You鈥檒l never get me to stop combining the two.

For today鈥檚 version in honor of National Pie Day, I鈥檝e made a peanut butter cheesecake, sprinkled with chocolate chips and baked in a chocolate cookie crust. It鈥檚 super simple to make and incredibly satisfying.

Peanut Butter Cup Cheesecake Pie

1 chocolate cookie pie crust, homemade or store-bought

1/2 cup mini chocolate chips

2 bars cream cheese, at room temperature

2/3 cup peanut butter, at room temperature

2/3 cup sugar

2 eggs

2 teaspoons vanilla

Preheat oven to 350 degrees F. Scatter most of the chocolate chips in the bottom of the pie crust, reserving some for the top. Beat together the cream cheese, peanut butter, sugar and vanilla until well combined.

Add the eggs and blend for another minute or two until well combined. Spread the batter over the chocolate chips. Sprinkle with the remaining chocolate chips.

Bake for about 50 minutes, until the center appears set. Allow to cool on a cooling rack for about an hour. Then, refrigerate until completely cool.