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Frozen Peanut Butter Cheesecake Recipe

Frozen Peanut Butter Cheesecake Recipe

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Ingredients:

Serving

peanut butter

Directions:

Ingredients
Tablespoons butter
/2 cups semi-sweet chocolate chips
/2 cups crispy rice cereal
(8 ounce) package cream cheese, softened
Cup sweetened condensed milk
/4 cup creamy peanut butter
Teaspoon vanilla
Tablespoons lemon juice
Cup frozen whipped topping, thawed
Tablespoons hot fudge sauce
Tablespoons creamy peanut butter
Directions
In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
Add vanilla and lemon juice and mix until combined.
Gently fold in the whipped topping. Pour filling into the prepared crust.
Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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