It’s the most wonderful time of the year! It’s also the most stressful, so why the hell would you want to waste time on a difficult recipe when you can make something delicious without all the added stress that comes with it?
This Thanksgiving I was in charge of making cornbread and a dessert. I also decided to make blueberry bread because last minute overachieving is a very real thing in our household.
Ahh… once again the cornbread was a favorite, of course. The peanut butter cheesecake was also appreciated along with everyone’s dishes, if we’re being honest. Before you throw up your arms and say, “but you’re supposed to be running a health and wellness blog, how is this healthy??”, I’ll be doing an entire post dedicated to the subjectivity of health before the year is up! In short: if you always eat until you feel like you’re going to pop, please make changes. But splurging every once in awhile is perfectly fine. Last night, I definitely felt that way (it had more to do with the dairy that I consumed earlier, but the holiday bloat was still there).
But you’re not here to read my Thanksgiving rambles; that’s what Mondays are for! So let’s get right into the easiest peanut butter cheesecake you will ever make. It’s *almost* entirely from scratch! Scroll down for ingredients and directions! The recipe is for just one pan, but double up if you plan on making two like I did!
My significant other psyched me out by telling me the filling was, and I quote, “meh” upon testing it. However when he had his dessert platter in front of him, he nearly melted and said, “This is damn good!” Again, a direct quote!
8 oz cream cheese
1/2 cup powdered sugar
1/2 cup peanut butter
1/4 cup milk
*Oreo pie crust
*Reese’s Peanut Butter Chips
*Store bought because ain’t nobody got time for that.
- Cream together powdered sugar and softened cream cheese until well blended
- Add peanut butter until smooth
- Stir in milk for another 2 minutes (longer if you’re mixing by hand)
- Pour mixture onto Oreo crust and refrigerate for an hour (or honestly however long you need)
- Take the defrosted Cool Whip (I put it in the fridge about 4 hours before I need to use it) and spread it across the top of the cheesecake CAREFULLY
- Sprinkle a generous amount of peanut butter chips across the top of the Cool Whip topping and voilà! Ready to serve – or refrigerate until you’re ready
The middle slice is the cheesecake that my significant other is about ready to tear into! Truly the easiest peanut butter cheesecake I’ve ever made! Plus, you can use your own creativity with it! Maybe you want to use a little bit of nutella in the cheesecake spread, or you want to drizzle chocolate syrup on the Cool Whip! Or crush up some Nutter Butter cookies to top it off. It’s all up to you!
I hope all of you have been having an amazing holiday season! We’ve still got Christmas and I have 2 family favorites to share with you all next month! Get ready, guys!