Peanut Butter Chocolate Cheesecake Pie

This is a heavenly and rich peanut butter pie that is definitely not guilt-free. It's absolutely divine. If you aren't up to making a whole pie you could cut the recipe in half and make mini-versions in a cupcake pan!

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs (~11 graham crackers)

• 2 tablespoons sugar

• 6 tablespoons unsalted butter, melted

Peanut Butter Filling:

• 8 ounces cream cheese

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 2 teaspoons pure vanilla extract

• 1/2 cup heavy whipping cream

Ganache:

• 4 ounces (~2/3 cup) semi-sweet chocolate, coarsely chopped

• 1/4 cup heavy whipping cream

• 1 tablespoon unsalted butter

Toppings:

• Chopped Reese’s Peanut butter cups (optional)

• Peanuts (optional)

Directions:

Crust:

1. Preheat oven to 350°F.

2. Process graham crackers until very finely ground with a food processor or in a plastic bag with rolling pin.

3. In a large bowl, mix together the crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the pie pan.

4. Bake for about 8-10 minutes or until firm. Remove and let cool 1 hour.

Peanut Butter Filling:

1. In the bowl of your electric mixer with whisk attachment, beat the whipping cream until soft peaks form, move into another bowl.

2. Then in a mixer with a paddle attachment beat the cream cheese and peanut butter until well blended and smooth. Add the sugar and beat until fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

3. With a rubber spatula, fold the whipped cream into the cream cheese mixture. Pour the filling over the cooled crust and smooth the top. Cover loosely and place in the refrigerator for 3-4 hours or until firm.

Ganache and topping:

1. When the pie is almost done chilling, melt the chocolate, cream, and butter. Remove from heat and let cool to room temperature and then spread the ganache over the pie.

2. Sprinkle with chopped Reese’s cups, if desired. Cover and place in the freezer for a few hours before trying.

3. It tastes better when stored in the freezer (up to 2 weeks), but the pie will keep about one week in the refrigerator.

4. 8-12 servings.

The original recipe is from the Joy of Baking page: http://www.joyofbaking.com/PeanutButterPie.html