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/
Why Not Bake? 