Prep 15 mins
Cook 1 hr
Got this off a coupon for ricotta cheese! Enjoy! No, the way I listed the sugar is not an error:)
- 1 8-inch ready-made graham cracker crust
- 6 ounces chocolate chips, melted
- 3 tablespoons butter, room temperature
- 1 1⁄2 cups smooth peanut butter
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3⁄4 cup ricotta cheese
- 1 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon sugar
- Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
- Put crust in freezer and save rest for top of pie.
- With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
- Add ricotta cheese and mix for 1 additional minute on medium.
- In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
- Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
- Get out crust from freezer and scoop filling carefully into crust.
- Refrigerate for 1-2 hours.
- With fork, drizzle remaining melted chocolate chips over top and serve.
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.
My family loved this pie. The peanut butter flavor is very strong, which most of us liked except one son. I might experiment with only one cup of peanut butter next time. YUM. :)
This was wonderful! I topped it with coolwhip and sprinkled shaved chocolate on top rather than dribbling chocolate. The only problem I had was that the 4 oz of chocolate chips spread across the graham crust, while absolutely delicious, was so hard that I had a very hard time cutting the pie to serve. I had used a storebought graham crust, meaning it was in a flimsy pie tin. Next time I will make my own crust in a pyrex pie plate so that the sharp knife doesn't cut right through the pie tin. Thank you for a wonderful recipe Angela!