Peanut Butter Chocolate Cheesecake Pie
1/4 cup plus 2 Tbsp. chopped unsalted peanuts, divided
1 prepared chocolate crumb crust (6 oz.)
2 Tbsp. caramel topping, divided
1 pkg. (11 oz.) NESTLE TOLLHOUSE peanut butter and milk chocolate morsels
1/4 cup milk
1 pkg. (8 oz.) cream cheese, softened
1/4 cup confectioners’ sugar
1½ cups whipped topping
Sprinkle ¼ cup peanuts onto bottom of crust. Drizzle with 1 tablespoon caramel topping.
Combine morsels and milk in an uncovered microwave-safe bowl. Microwave on medium-high power for 45 seconds; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-to-15 second intervals, stirring until smooth.
In a large mixing bowl, beat cream cheese and sugar until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top.
Sprinkle with remaining peanuts and drizzle with remaining caramel topping. Cover; refrigerate for at least 1 hour.
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