This was a special request from my cousin. She saw it on Facebook and shared the recipe with me. I followed it almost exactly and it was great! I hope you enjoy it as much as we did!
- 6 tablespoons butter
- 1 1/2 cups semi-sweet chocolate chips
- 2 1/2 cups crispy rice cereal
- 1 (8 ounce) package cream cheese, softened
- 1 cup sweetened condensed milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 cup frozen whipped topping, thawed
- 2 tablespoons hot fudge sauce
- 2 tablespoons creamy peanut butter
- Mini peanut butter cups
- In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
- Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I’ve found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
- In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
- Add vanilla and lemon juice and mix until combined.
- Gently fold in the whipped topping. Pour filling into the prepared crust.
- Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
- Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.
*Notes: Like I said earlier, I followed it almost exactly. As you can see in the above picture I didn’t drizzle peanut butter on the top. I just used the hot fudge, I felt like there was already enough peanut butter taste there. I also chose to add the peanut butter cups before I put it in the freezer so they would be set around the edge of the cheesecake and not fall off when I served it. I only did one other thing differently. please don’t label me a snob but I made my own whipped cream. It’s not hard, just pour heavy whipping cream in a bowl with a couple of spoons of powdered sugar and whip it (and whip it good – Devo reference). I think homemade whipped cream tastes better than the stuff you buy in the store.
Original Recipe Source: Facebook, so who knows where it started.