Servings
Font
Back
0 from 0 votes

MONSTER COOKIE PEANUT BUTTER CHEESECAKE PIE

This Monster Cookie Peanut Butter Cheesecake Pie is a decadent dessert featuring a creamy peanut butter cheesecake filling, loaded with chocolate chips, and M&Ms, all nestled in a delicious cookie crust. Perfect for any sweet tooth craving.

Prep Time
20 mins
Cook Time
20 mins
Servings: 8 people
Calories: 550 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup peanut butter
  • ¼ cup butter, melted
For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
For the Topping:
  • ½ cup mini chocolate chips
  • ½ cup mini M&Ms

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, peanut butter, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
  3. In a large mixing bowl, beat the cream cheese and peanut butter together until smooth. Add the granulated sugar and vanilla extract, and mix until well combined.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Pour the cheesecake filling into the prepared crust.
  6. Sprinkle the mini chocolate chips and mini M&Ms evenly over the top of the filling.
  7. Bake in the preheated oven for 45 minutes, or until the center is set and the edges are lightly golden.
  8. Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Notes

  • Peanut Butter Alternatives: If you're allergic to peanuts, you can substitute with almond butter or sunflower seed butter.
  • Crust Variations: For a different twist, you can use an Oreo cookie crust instead of graham crackers.
  • Toppings: Feel free to add other toppings like chopped nuts, toffee bits, or a drizzle of caramel or chocolate sauce.
  • Make-Ahead: This pie can be made a day in advance and stored in the refrigerator until ready to serve.
  • Leftovers: Store any leftover pie in an airtight container in the refrigerator. It should keep well for up to 5 days.
  • Peanut Butter Alternatives: If you're allergic to peanuts, you can substitute with almond butter or sunflower seed butter.
  • Crust Variations: For a different twist, you can use an Oreo cookie crust instead of graham crackers.
  • Toppings: Feel free to add other toppings like chopped nuts, toffee bits, or a drizzle of caramel or chocolate sauce.
  • Make-Ahead: This pie can be made a day in advance and stored in the refrigerator until ready to serve.
  • Leftovers: Store any leftover pie in an airtight container in the refrigerator. It should keep well for up to 5 days.

Nutrition Information

Calories 550kcal (28%) Carbohydrates 45g (15%) Protein 12g (24%) Fat 38g (58%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 550

% Daily Value*

Calories 550kcal 28%
Carbohydrates 45g 15%
Protein 12g 24%
Fat 38g 58%

* Percent Daily Values are based on a 2,000 calorie diet.