No Bake PB Caramel Cheesecake Pie
9oz Premade Graham Cracker Crust or Deep Dish Homemade
12oz Softened Cream Cheese
1 tsp Vanilla Extract
1 cup Powdered Sugar
½ cup Creamy Peanut Butter
1 cup Crock Pot Caramel (room temp)
8oz Cool Whip Topping
7.2oz Hershey’s Milk Chocolate Magic Shell
2-3 Tbsp Planters Salted Caramel Peanuts, roughly chopped
In the bowl of a stand mixer or medium size bowl with a hand held mixer, beat the softened cream cheese and vanilla extract until light and fluffy.
Add the powdered sugar to the bowl and beat for 3 minutes, scraping the bowl at least once.
Add the peanut butter to the bowl and beat until completely incorporated into the mixture.
Spread the cheesecake batter into the bottom of the graham cracker crust and cover with the plastic lid. Chill for at least 1 hour.
Spread the caramel over the cheesecake layer and chill for an hour.
Next, pour almost all of the bottle of Magic Shell chocolate over the caramel layer, (reserving enough to drizzle some over the pie) and return covered to the refrigerator to chill about 15 minutes.
Once chilled, spread the Cool Whip topping over the pie filling. Drizzle with the reserved chocolate and sprinkle the chopped peanuts over the top of the pie.
Crock Pot Caramel Recipe Also Found On Our Website!