Skip to: Content
Skip to: Site Navigation
Skip to: Search


National Pie Day: Peanut butter cup cheesecake pie

January 23 is National Pie Day in the United States. Peanut butter cheesecake is made even better with a sprinkle of chocolate chips and a chocolate cookie crust.

By The Gourmand Mom / January 23, 2013

It's creamy and decadent– the Jay Gatsby of cheescakes.

Amy Deline

Enlarge

I might have a little problem with Chocolate and Peanut Butter. First, I made Chocolate Peanut Butter Cream Pie, then Funny Bone Cupcakes, and now this; Peanut Butter Cup Cheesecake Pie. The first step towards recovery is admitting you have a problem, right? So, yeah. Maybe I’ve got a little thing for chocolate and peanut butter. But, cancel the intervention. It’s a lost cause. You’ll never get me to stop combining the two.

Skip to next paragraph

The Gourmand Mom

Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.

Recent posts

RECOMMENDED: 17 heavenly pies

For today’s version in honor of National Pie Day, I’ve made a peanut butter cheesecake, sprinkled with chocolate chips and baked in a chocolate cookie crust. It’s super simple to make and incredibly satisfying.

Peanut Butter Cup Cheesecake Pie

1 chocolate cookie pie crust, homemade or store-bought

1/2 cup mini chocolate chips

2 bars cream cheese, at room temperature

2/3 cup peanut butter, at room temperature

2/3 cup sugar

2 eggs

2 teaspoons vanilla

Preheat oven to 350 degrees F. Scatter most of the chocolate chips in the bottom of the pie crust, reserving some for the top. Beat together the cream cheese, peanut butter, sugar and vanilla until well combined.

Add the eggs and blend for another minute or two until well combined. Spread the batter over the chocolate chips. Sprinkle with the remaining chocolate chips.

Bake for about 50 minutes, until the center appears set. Allow to cool on a cooling rack for about an hour. Then, refrigerate until completely cool.

RECOMMENDED: 17 heavenly pies

Related post on The Gourmand Mom: Chocolate Peanut Butter Pie

Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Permissions

  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer

 

Doing Good

 

What happens when ordinary people decide to pay it forward? Extraordinary change...

Danny Bent poses at the starting line of the Boston Marathon in Hopkinton, Mass.

After the Boston Marathon bombings, Danny Bent took on a cross-country challenge

The athlete-adventurer co-founded a relay run called One Run for Boston that started in Los Angeles and ended at the marathon finish line to raise funds for victims.

 
 
Become a fan! Follow us! Google+ YouTube See our feeds!