Description
Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.
Ingredients
- 18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
- 1 ½ tablespoons butter
- ½ teaspoon ground cinnamon
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 cups frozen whipped topping, thawed
- ¾ cup frozen whipped topping, thawed
- 2 tablespoons chocolate sundae syrup (such as Smucker’s®)
- 2 tablespoons caramel sundae syrup (such as Smucker’s®)
- 4 peanut butter cups (such as Reese’s®), chopped
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust hardens
- about 8 minutes. Set aside to cool.
- Beat together the cream cheese
- confectioners’ sugar
- and vanilla extract. Stir in the peanut butter until well blended
- then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust
- spreading evenly on top.
- Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top
- and sprinkle with chopped peanut butter cups.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8