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If you are not already drooling by the title of this post, you will be once we get started. This dessert has so much amazingness going on. Peanut butter, chocolate, cheesecake, AND Pie? I am sold!

Peanut butter cups are by far my favorite candy. I had never been a fan of cheesecake until recently and now that I have discovered its delicious qualities, I am especially excited to throw peanut butter and chocolate into the mix and then make it into a pie on top of it.

If like me you have never resonated much with cheesecake, please allow this recipe to change your mind.

To be honest, I am not sure I will even make it past the batter.

What You Need For The Crust: 

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated white sugar
• 6 tablespoons butter, softened and slightly melted

How To Make The Filling: 

• 12 ounces (1 1/2 packages) cream cheese, at room temperature
• 2/3 cup creamy peanut butter
• 1/2 cup granulated white sugar
• 2 large eggs
• 10 frozen snack-size Reeses Peanut Butter Cups

The Ingredients For The Topping 

• Chocolate syrup
• 6 frozen chopped snack-size Reeses Peanut Butter Cups

Prepare The Crust

Mix all of the crust ingredients together thoroughly, using a rubber spatula. Once mixed transfer the crumbs to a 9-inch pie plate and use your hand to press it down to the bottom and up the sides. Throw it in the freezer to frm up while you continue with the next step.

Prepare The Filling 

Preheat the oven to 325 degrees.

Use an electric mixer to combine the cream cheese, peanut butter, sugar and eggs until well-combined. Stir in the peanut butter cups. Scrape the filling into the frozen crust.

This is the point where you need to show some self-restraint, because if you are not careful you will have half a pie and a stomach ache. Try your best not to eat the batter. You have been warned.

Bake 

Before you can have time to regret, get that pie in the oven to bake. It will take about 30-35 minutes, and then cooling time. This would be a good time to go for a walk and burn some calories in preparation for the impending debauchery.

Top It Off 

Once your pie is cooled, you are not done yet. As if the peanut butter cups melted into a cheesecake pie isn’t enough, you now get to drizzle the whole thing with chocolate and more chopped up peanut butter cups.

The pie is best served chilled so keep it in the fridge and not on the counter where it can melt into peanut butter cup cheesecake soup.

My favorite part about this recipe is that it was created by a kid. This little foodie will give your grandma a run for her money.

Article Source: Recipe Boy