A creamy peanut butter cheesecake with a crispy chocolate crust and drizzled with even more chocolate and peanut butter!
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 cream. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 806 | ||
Calories from Fat: 487 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 26.2g | 131 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 68.8mg | 21 % | |
Sodium 428.4mg | 15 % | |
Potassium 579.1mg | 15 % | |
Total Carbohydrate 70.9g | 21 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 66.7g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 806
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