Peanut Butter Chocolate Chip Cookie Dough Cheesecake Pie

Can’t decide if you want cheesecake, cookies, or peanut butter? Well, solve that dilemma with this three in one decadent dessert. Super delicious and not at all nutritious.

And yes, I have been away from the baking blog for a while. Life gets busy! But, now that I’m going back to college for Public Relations and my college is on strike (with all other Ontario colleges), let’s just say I have a little extra time in my hands and I was itching to get back to blogging.

Don’t get me wrong, I definitely did bake a lot in the last two years! You can’t keep me out of the kitchen. I just didn’t blog it. Here are a few highlights (you can follow me on Instagram @emining23 so you never miss one of my delicious concoctions):

Peanut butter cheese cake with a brownie bottom and topped with fudge sauce, peanut butter, chocolate whipped cream, peanut pieces, and peanut butter cookies

Cookie dough cake roll

Maple bacon creme brulee

Chocolate ganache strawberry pie (there’s a layer of ganache on the bottom)

Red velvet and vanilla Canada cake (to celebrate my permanent residency!)

But now to the main event of today – the Peanut Butter Chocolate Chip Cookie Dough Cheesecake Pie. Mmm. I know it looks fairly flat, but it is incredibly rich so a slice is plenty! The occasion: my 26th birthday. Officially in my late 20’s, I probably should have life figured out a bit more. But currently I’m sitting on my bed at 4:35pm on a Monday afternoon trying to resist the temptation of another slice of this delicious cake.

25 was a good year, and the last 12 months have been full of changes and exciting memories; I met my current wonderful boyfriend, transitioned from full-time work back to school, took a pottery class, moved to Toronto, went on a road trip to Louisiana and back, battled rats in my basement, survived apartment hunting in Toronto, and got my Canadian permanent residency. But here’s to making new memories and moving on to bigger and better things. Hopefully by this time next year, I’ll be a gainfully employed public relations professional. We’ll see!

Long instructions:

First we need to make the “Oreo” cookie crust. Now, I would never buy name brand Oreos for baking because I’m frugal. I forgot to pick up off brand sandwich cookies during my shopping trip and returned home cookieless. My closest convenience store only had name brand Oreos for $5, which is ridiculous in my opinion. So I decided to go with these slightly less expensive fudge sandwich cookies. And they worked quite well! So really, feel free to use about 300 grams of whatever sandwich cookie that happens to occupy the shelf of your local grocery store.

Preheat the oven to 350. Put the cookies in a food processor and process until they are fine crumbs.

Will it blend??

Of course! It’s cookies!

Then, add 5 tablespoons of melted butter and mix around.

Yummm butter and cookies… what a great combo

Press into whatever container you are making this pie in (I chose a spring form pan, but you could do a normal pie pan as well).

This is the crust pre-baking. Turned out super buttery. But that can only be a good thing.

Bake the crust for 8 minutes and let cool.

Next, the peanut butter cookie dough layer. Mix 1/4 cup melted butter with 1/3 cup peanut butter with an electric mixer until smooth.

Then mix in the 1/3 cup brown sugar, 2 tablespoons white sugar, 1 teaspoon vanilla and 1 tablespoon milk.

Yes, I have a spatula that says I love baking. Because I do!

Once that’s all creamy and smooth, mix in the flour on slow speed.

And try to resist eating the whole bowl. It’s hard I know.

Lastly,  stir in (not with the mixer, with a spoon or spatula) 1 cup of chocolate chips.

Dump the cookie dough on top of the completely cooled cookie crust and flatten down to make an even layer of delicious peanut butter cookie dough.

And now, the last layer, the cheesecake! Take your room temperature 8 oz of cream cheese and mix in 1/4 cup of granulated sugar and 1 teaspoon vanilla.

Don’t forget the most important step – licking the beaters! 🙂

Now smooth it over the peanut butter cookie dough layer. I got the top extra smooth by using my icing spatula, which was a bit awkward sized and did not reach the middle of the pie. Still, we will cover that with whipped cream, so not a huge deal. Chill for at least an hour.

Icing spatulas come in handy!

Aw yea. So smooth. Except for the middle…

 

I felt bad using natural peanut butter for this because I’m basically violating it with sugar… but… that’s the peanut butter I have!

Now the peanut butter crumble. The original recipe didn’t have the crumble, but I thought it just would go perfectly with this pie (and it did!) Mix 1/2 cup powdered sugar and 1/4 cup peanut butter together with a fork until crumbly. Then sprinkle the crumbs over the cheesecake.

Looks unassuming… but will soon be delicious.

 

And, lastly, the whipped cream. Whip 1/2 cup of whipped cream up until it forms stiff peaks with an electric mixer. Once stiff, mix in the 1 teaspoons of vanilla extract and 1 tablespoons powdered sugar.

Plop that cream into a piping bag and pipe away, in whatever designs you like. I apparently chose concentric circles.

Tah dah! The target… is deliciousness.

And voilà, a delicious layered triple threat pie 🙂

Look at those layers of goodness.

Can you eat just one slice?

Ingredients:

  • Crust
    • 300 g of sandwich cookies (Oreos or similar)
    • 5 tablespoons melted butter
  • Chocolate Chip Cookie Dough
    • 1/4 cup butter, melted
    • 1/3 cup peanut butter
    • 1/3 cup brown sugar
    • 2 tablespoons white sugar
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon milk
    • 1 cup flour
  • Cheesecake
    • 8 oz cream cheese, at room temperature
    • 1/4 cup white sugar
    • 1 teaspoon vanilla extract
  • Whipped cream
    • 1/2 cup heavy whipping cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon powdered sugar

Brief instructions:

Preheat the oven to 350. Put the cookies in a food processor and process until they are fine crumbs. Add 5 tablespoons of melted butter and mix. Press into baking dish (pie pan or spring form pan) Bake the crust for 8 minutes and let cool.

Next, the peanut butter cookie dough layer. Mix 1/4 cup melted butter with 1/3 cup peanut butter with an electric mixer until smooth.  Then mix in the 1/3 cup brown sugar, 2 tablespoons white sugar, 1 teaspoon vanilla and 1 tablespoon milk. Once that’s all creamy and smooth, mix in the flour on slow speed. Lastly, stir in (not with the mixer, with a spoon or spatula) 1 cup of chocolate chips.

Dump the cookie dough on top of the completely cooled cookie crust and flatten down.

For the cheesecake, take your room temperature 8 oz of cream cheese and mix in 1/4 cup of granulated sugar and 1 teaspoon vanilla. Smooth it over the peanut butter cookie dough layer. Chill for at least an hour.

Now the peanut butter crumble. Mix 1/2 cup powdered sugar and 1/4 cup peanut butter together with a fork until crumbly. Then sprinkle the crumbs over the cheesecake.

And, lastly, the whipped cream. Whip 1/2 cup of whipped cream up until it forms stiff peaks with an electric mixer. Once stiff, mix in the 1 teaspoons of vanilla extract and 1 tablespoons powdered sugar.

Plop that cream into a piping bag and pipe away a pretty design.

 

Recipe adapted from https://www.crazyforcrust.com/peanut-butter-cookie-dough-cheesecake-pie/

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Chocolate Peanut Butter Torte

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Original recipe http://www.annies-eats.com/2009/04/10/chocolate-peanut-butter-torte/

Well, I’m at home again in between the end of my school term and my summer adventures in Peru, so of course I had to bake something. My grandparents were coming over for dinner, so I scanned the internet for something extraordinary to show off. I looked high and low, but just could not stop coming back to this delectable looking chocolate peanut butter creation. Paired with beer butt chicken, this delicious bread, yummy potatoes, salad, and fruit for dinner, let’s just say we ate well that night.

Overall, this torte is fantastic! Peanut butter and chocolate are always a classic pairing (for good reason- they’re delicious)! It may be artery clogging to the  max, but your taste buds with thank you. The filling is a lovely cream cheese/peanut butter mixture lightened up with a bit of whipped cream, with bits of crunch, on an oreo crust, topped with chocolate ganache and more peanuts. What’s not to love? I really like how it doesn’t taste overpoweringly sweet, it’s very decadent, but the sugar doesn’t clobber you over the head.

One thing- this recipe piles on the filling quite high. If you want to go for a more modest dessert, consider decreasing the filling quantity by a third. Or continue on with reckless abandon just be ready to pile it high!

I made a few modifications to the original recipe. For one, I didn’t have espresso powder, so I put in some cocoa powder instead, figuring it was a bit of a bitter flavour. Would probably be better with espresso, but cocoa didn’t hurt! I also chopped up some regular chocolate chips because I didn’t feel like buying miniature ones. Instead of whole milk I used 1%, and it worked fine- less fat anyway! For the ganache, I ended up using milk chocolate, which is a bit sweeter than desired; an easy fix for this was to mix in a bit of cocoa powder, it balances out the sweet and you get a bit of a darker chocolate taste!

For the crust:

  • 32 Oreo cookies, finely processed into crumbs (use a food processor, or put some oreos in a ziplock back and pound with a blunt object)
  • 5 1/3 tbsp. unsalted butter, melted and cooled
    Small pinch of salt

For the crunch:

  • ½ cup salted peanuts, finely chopped
  • ½ cup small chocolate chunks (Mini chocolate chips, or another kind of chocolate, chopped into small bits)
  • 2 tsp. sugar
  • ½ tsp. espresso powder (cocoa powder can be substituted)
  • ¼ tsp. ground cinnamon
  • Dash of ground nutmeg

For the filling:

  • 2 cups heavy cream
  • 1¼ cups confectioners’ sugar, sifted
  • 12 oz. cream cheese, at room temperature
  • 1½ cups creamy peanut butter (not natural)
  • 2 tbsp. whole milk (any other kind of milk can be substituted)
  • ¼ cup salted peanuts, finely chopped

For the ganache:

  • ½ cup heavy cream
  • 4 oz. bittersweet chocolate, finely chopped
  • ½ cup  salted peanuts, finely chopped

Instructions

  • To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan (or regular pie pan, you just will have to serve it straight from the pan) and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all the crumbs. Press into a thin layer covering the bottom and sides of the pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
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There is no better crust than oreo- you can’t go wrong!

  • To make the crunch, in another small bowl combine ½ cup of the chopped peanuts, mini chocolate chips, sugar, espresso (or cocoa) powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
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I just threw it all in a food processor for a few pulses, chopped it up well, but not too finely. You want to be able to feel the crunch!

  • To prepare the filling whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed,
  • Wipe out (do not wash) the bowl and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and ¼ cup of the chopped peanuts until well combined.
  • Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
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Don’t you just want to gobble that up?

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Told you it piles high! I barely managed to fit it all in the pie dish!

  • To finish the torte, put the chopped chocolate in a heat proof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the ½ cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
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Like I said earlier, for the ganache I used milk chocolate chips, and balanced them out with a bit of cocoa powder to make it taste more like a darker chocolate. It worked out well!

  • Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.

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There you go! Fantastically delicious- just be sure to slice it extremely thin. You won’t be able to handle a lot at a time.

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I cannot over stress how yummy this is. Just look at that chocolate oozing down.

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The finished product!