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Peanut Butter Chocolate Cheesecake

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“Need a last minute dessert? This is an EASY and very Tasty recipe -- in a matter of minutes you will have a delicious cheesecake pie topped with Heath Bits and drizzled with caramel topping.”
READY IN:
30mins
YIELD:
1 9inch Pie
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) prepared chocolate crumb crusts or 1 (6 ounce) graham cracker crust, 9 inch
  • 13 cup heath almond toffee pieces
  • 2 tablespoons caramel topping, divided
  • 1 (11 ounce) package peanut butter and milk chocolate chips (1 2/3 cups)
  • 14 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 14 cup powdered sugar
  • 1 12 cups frozen whipped topping, thawed

Directions

  1. SPRINKLE 1/3 cup Heath Almond Bits onto bottom of pie crust.
  2. Drizzle with 1 tablespoon caramel topping.
  3. COMBINE morsels and milk in medium, uncovered microwave-safe bowl.
  4. Microwave on MEDIUM-HIGH for 45 seconds; STIR.
  5. The morsels may retain some of their shape.
  6. If necessary, microwave an additional 10 to 15 seconds, stirring until smooth.
  7. BEAT cream cheese and sugar in large mixer bowl until creamy.
  8. Beat in chocolate mixture.
  9. Add whipped topping and stir vigorously until smooth.
  10. Spoon into prepared piecrust and swirl top.
  11. Sprinkle with remaining Heath bits and drizzle with remaining caramel topping.
  12. Cover; refrigerate for at least 1 hour.

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