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.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
649 Calories
Recipe Instructions
Step 1
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.
Step 2
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Step 3
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.
Step 4
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.
Ingredients
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup confectioners' sugar
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
1 ½ tablespoons butter
18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
¾ cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as Smucker's®)
2 tablespoons caramel sundae syrup (such as Smucker's®)
