Frozen Peanut Butter Cheesecake

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Frozen Peanut Butter Cheesecake

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!

Ingredients:

Crust:

  • 6 tablespoons butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 1/2 cups crispy rice cereal

Filling:

  • 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

Extra:

  • 2 tablespoons hot fudge sauce
  • 2 tablespoons creamy peanut butter
  • Mini peanut butter cups

Directions:

  1. 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.
  2. 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).
  3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
  4. Add vanilla and lemon juice and mix until combined.
  5. Gently fold in the whipped topping. Pour filling into the prepared crust.
  6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
  7. 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.