Fudgy Peanut Butter Ricotta Pie

READY IN: 1hr 15mins
Recipe by Ang11002

Got this off a coupon for ricotta cheese! Enjoy! No, the way I listed the sugar is not an error:)

Top Review by maryann.brosnahan

I made a few changes to it but everyone that ate it loved it. I bought some refrigerated peanut butter cookie dough to use as the crust, I spread it out in the pan and baked it for 20min then spread out some milk chocolate chips and let them melt on the cookie crust. I spread it out and made a thin layer of chocolate to create a barrier between the cookie and cheesecake. I also used 1/3 crunchy peanut butter and also added in 1pkg of dream whip.

Ingredients Nutrition

Directions

  1. Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
  2. Put crust in freezer and save rest for top of pie.
  3. With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
  4. Add ricotta cheese and mix for 1 additional minute on medium.
  5. In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
  6. Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
  7. Get out crust from freezer and scoop filling carefully into crust.
  8. Refrigerate for 1-2 hours.
  9. With fork, drizzle remaining melted chocolate chips over top and serve.

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