Peanut Butter Cookie Dough Cheesecake Pie
If you’re on the lookout for a show-stopping dessert that combines the rich flavors of peanut butter and cookie dough with the creamy indulgence of cheesecake, then you’re in for a treat! This Peanut Butter Cookie Dough Cheesecake Pie is everything you could want in a dessert and more. With a buttery crust and layers of creamy filling, this pie is perfect for any occasion, whether it’s a gathering of friends or a cozy night in. Get ready to dive into a slice of pure bliss!
Why It’s My Go-To
There are few desserts that can truly capture the essence of comfort food, but this Peanut Butter Cookie Dough Cheesecake Pie does just that. The combination of flavors is irresistible, and the texture is divine. Each bite offers a perfect balance of creaminess and crunch, making it a delightful treat for peanut butter lovers. Plus, it’s simple enough to whip up for a weeknight dessert but impressive enough to serve to guests. Trust me, once you try it, you’ll want to make it time and time again!
Ingredient Notes
- Perfect Oreo Crust: You can make your own using Oreo cookies and butter or save time with a store-bought cookie crust.
- Unsalted Butter: Melted for mixing into the crust, it adds richness and flavor.
- Peanut Butter: Use creamy or crunchy peanut butter based on your texture preference.
- Brown Sugar & Granulated Sugar: A mix of these sugars provides depth of flavor and sweetness.
- Vanilla Extract: Always use pure vanilla extract for the best flavor.
- Milk: Just a splash to ensure the dough comes together beautifully.
- Flour: All-purpose flour is used to give the cookie dough its structure.
- Cream Cheese: Soften it to room temperature for easy mixing into the cheesecake layer.
- Perfect Whipped Cream: This adds an extra layer of fluffiness, or you can opt for Cool Whip.
Equipment at a Glance
- 9-inch Pie Dish: For baking and serving your cheesecake pie.
- Mixing Bowls: One for the cookie dough and one for the cheesecake filling.
- Electric Mixer: Makes mixing the cream cheese and sugars much easier.
- Rubber Spatula: Great for scraping down the sides of your mixing bowl.
- Measuring Cups and Spoons: Essential for accurate measurements.
Make Peanut Butter Cookie Dough Cheesecake Pie: A Simple Method
Step 1: Prepare the Crust
If you’re making the Perfect Oreo Crust, start by crushing about 24 Oreo cookies in a food processor until they resemble fine crumbs. Mix the crumbs with 1/4 cup of melted butter until well combined. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 10 minutes, then let it cool completely.
Step 2: Make the Cookie Dough Layer
In a medium bowl, combine 1/3 cup peanut butter, 1/3 cup packed brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1 tablespoon milk, and a pinch of salt. Stir until smooth. Gradually add 1 cup of flour, mixing until a dough forms. Fold in any chocolate chips if desired, then set aside.
Step 3: Prepare the Cheesecake Filling
In another mixing bowl, beat 8 ounces of softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
Step 4: Assemble the Pie
Spoon the cheesecake filling into the cooled Oreo crust, smoothing it out with a spatula. Next, drop spoonfuls of the cookie dough on top of the cheesecake layer, gently pressing them in so they are partially submerged.
Step 5: Chill and Serve
Refrigerate the pie for at least 4 hours, or overnight if possible, to allow it to set properly. Before serving, top with Perfect Whipped Cream or Cool Whip for a delightful finishing touch. Slice and enjoy your Peanut Butter Cookie Dough Cheesecake Pie!
Fit It to Your Goals
- Healthier Option: Use low-fat cream cheese and reduce the sugar for a lighter version.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Vegan Adaptation: Use a vegan cream cheese and substitute the butter with coconut oil.
- Nut-Free: Replace peanut butter with sunflower seed butter for a nut-free alternative.
Don’t Do This
- Don’t skip softening the cream cheese—it ensures a lump-free cheesecake filling.
- Avoid over-mixing the cookie dough; you want it to be just combined.
- Don’t rush the chilling process; it’s crucial for the pie to set properly.
- Keep an eye on the crust while baking to prevent burning; it should be slightly firm but not dark.
Prep Ahead & Store
If you’re planning to make this Peanut Butter Cookie Dough Cheesecake Pie ahead of time, you can prepare the crust and filling the day before. The pie can be stored in an airtight container in the refrigerator for up to 5 days. Just add the whipped cream topping right before serving for the best texture.
Common Questions
Can I use a different crust for this cheesecake pie?
Absolutely! While the Perfect Oreo Crust adds a delicious chocolatey flavor, you can use a graham cracker crust or even a store-bought cookie crust for convenience.
Can I freeze this cheesecake pie?
Yes! This pie can be frozen for up to 2 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator before serving.
How do I know when the cheesecake is set?
The cheesecake will be set when the edges are firm and the center has a slight jiggle. It will continue to firm up in the refrigerator as it chills.
Can I add toppings to this cheesecake pie?
Yes! Feel free to get creative with toppings like drizzled chocolate, chopped peanuts, or additional cookie dough pieces for an extra treat!
In Closing
This Peanut Butter Cookie Dough Cheesecake Pie is a dessert that brings joy and satisfaction with every bite. Its rich, creamy filling combined with the crunch of cookie dough and the sweetness of whipped cream creates a delightful experience. Whether you’re celebrating a special occasion or just treating yourself, this pie is sure to impress and satisfy. So gather your ingredients, follow the steps, and indulge in a slice of this decadent delight!
Peanut Butter Cookie Dough Cheesecake Pie
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Crush about 24 Oreo cookies in a food processor until they resemble fine crumbs. Mix with 1/4 cup melted butter and press into a 9-inch pie dish. Bake at 350°F for 10 minutes and let cool.
- Step 2: Make the Cookie Dough Layer - Combine 1/3 cup peanut butter, 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1 tablespoon milk, and a pinch of salt in a bowl. Stir until smooth, then add 1 cup flour until a dough forms. Fold in chocolate chips if desired.
- Step 3: Prepare the Cheesecake Filling - Beat 8 ounces softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth.
- Step 4: Assemble the Pie - Spoon cheesecake filling into the cooled Oreo crust, smoothing it out. Drop spoonfuls of cookie dough on top and gently press them in.
- Step 5: Chill and Serve - Refrigerate for at least 4 hours or overnight. Top with whipped cream before serving. Slice and enjoy!
Notes
- Make the crust and filling ahead of time for convenience.
- Store pie in an airtight container in the refrigerator for up to 5 days.
- For a healthier version, use low-fat cream cheese and reduce sugar.
