This was my compromise because, unlike my hubby, I don’t like cheesecake. Actually, I really like it!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ⅓ cup butter
- 1 cup semisweet chocolate chips
- 2 ½ cups crispy rice cereal
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can sweetened condensed milk
- ¾ cup peanut butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- ½ cup chocolate fudge sauce
Instructions
- In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
Nutrition Facts
| Calories | 641 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 21 g |
| Sodium | 438 mg |
| Sugars | 41 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I made per recipes, I would not make it again. Way too sweet, my son loves sweet desserts and it was even too sweet for him.
I put 2 cups of Rice Krispies instead of 2 1/2 cups. It was even better then I expected!!
This is delish! I cut the rice cereal to 2 cups – more would be too much. I also used more cream cheese, and omitted the lemon juice (totally unnecessary). This lost a star because the crust kept separating from the cheesecake.
I made this recipe as directed. The filling was great. For those questioning, the purpose of the lemon juice is that it chemically reacts with the sweetened condensed milk to make a thicker filling. I could not taste it at all. I think if I make this in the future I will do a different crust. This crust was difficult to eat because it became so solid in the freezer.
Great recipe! . The comments from everyone were extremely helpful. Definitely less Rice Krispies, the thinner crust is better (1-3/4 cups). I also cut the lemon juice in half. It’s hard to cut through the frozen crust, so I refrigerated it after it froze for 4 hours and it was great.
I made this cheesecake for a party last month and it was phenomenal. Even the non-sweet eaters tried a bite. The only thing I did differently was instead of drizzling the fudge sauce over the pie, I marbled it.
Very delish but crust was hard to cut through
I am 14 years old and I love baking. I made this for my dad who is a Reeses fan and he loved it. It has a nice cheesecake flavor and also is very peanut buttery. The crust is amazing and there was a little left over so I was eating it warm out of the pot. I would totally recommend this to anyone, peanut butter lover or not 🙂
This taste divine. All I’d change is only 2 cups of rice crispies. And grease your pie pan w bakers joy or butter or something. Without it being greased, you have to pry it out of the pie pan. Lesson learned.
followed the recipe and it was fantastic.
This was very rich. I’m a HUGE cheesecake fan but wasn’t a big fan of this. It wasn’t bad, but it wasn’t the best cheesecake ever. I substituted a cookie crust for the one made in the recipe. I would recommend serving this in tiny amounts, because it is so rich. I cut myself a typical sized piece of pie and had trouble finishing it. Over all it was an okay dessert.
Very rich. I even cut the whipped cream back as suggested. I made it in a 8×11 pan and the crust was very thick and hard to cut through. The topping was very soft in contrast. I think I will try this again, but instead of a 8×11, I will do it in a 9×13 to spread the crust out a bit more.
This was crazy sweet. Everyone liked it. I made it exactly as written except I reduced the amount of rice crispies as noted by others. One of my boys said that this put the cake over the top. The flavor was good. Don’t cut large pieces. It’s way too rich for that.
I made it in a 9 X 13 pan to make it go further for a dinner party and it was great.
yummy! the best cheesecake! My hubby made it for me with peanut butter cups made into hearts with the cookie cutters 🙂 loved it!!!!
This was a tasty recipe a few things to know: 1) The crust amazing! will use this again and again on other pies (very hard let come to room temp before biting or you may need dental work) 2)Very heavy and sweet but good if your in the mood 3) Instead of chocolate sauce I would use melted chocolate ( I felt the chocolate sauce took away from the dish giving it an artificial flavor and drippy as I made in small cup cakes instead of pie) Otherwise an awesome recipe and would make again.
It was really good but almost TOO rich. I would make the slices really small.
after a few changes to the recipe this was INCREDIBLE. I only used 1 1/2 cups of rice krispies and 1 1/3 cups of chocolate chips for the crust … and it was surprisingly easy to cut even after sitting in the freezer over night! I only used 2 splashes of lemon juice and I didn’t have any whip cream so I put in a little extra cream cheese. I will be making this again! My husband and I snuck a few slices 2hrs into freezing and while it was still good, it wasn’t as good as it was this morning when it had the entire night the set… OMG …yum!
AWESOME PIE! So pretty and so delicious. I slice it, wrap it, and eat it a little at a time. It’s very peanutbuttery, so make sure the people you’re serving are fans.
This has become a family favourite. Perfect for my peanut butter and chocolate lovers in the family!
too sweet