Frozen Peanut Butter Cheesecake

I hope it tasted just as good as it looks, @Anonymous!

We made this! Here it is: http://i.imgur.com/zkMt2t7.jpg

The separate listings of creamy peanut butter are just to make it easier to see the amount of peanut butter needed for two different steps. You should use 3/4 cup creamy peanut butter for the filling and melt 2 tablespoons creamy peanut butter for the drizzle, @Anonymous. Enjoy!

When you remove the cheesecake from the freezer, you should let it sit for about 10 minutes before serving, @Anonymous. I hope it was a great addition to your Mother's Day celebration!

Why does it lost 2 different amounts of creamy peanut butter? Do you need all of it or just one of the amounts? Thanks and can't wait to try!

Does this need to stay frozen until served? I made it at 8 p.m. this evening for Mother's Day lunch after church tomorrow.

oops nvrmind lol wow 2&1/2 cups my bad

just wondering why it says 2 1/2 cups crispy rice cereal? is it really just 1 whole cup?

any kind of cheesecake can last a long time in the freezer, and if anyone makes a frosted cake, it can last just as long as cheesecake.

Hi @Anonymous! If you have leftover cheesecake after serving, keep it in the refrigerator for up to seven days. For a longer period of time, it's best to refreeze your cheesecake (it will keep fresh for up to six months).

those this have to stay in freezer once we start eating it, or can we just keep it in the fridge .

Hi @Anonymous! Folding is a technique that basically means "to blend." It is called for whenever a light ingredient (in this case the whipped topping) needs to blend into a heavier mixture (the filling). To fold, spoon the whipped topping on top of the filling in your bowl; then, using a rubber spatula, cut down vertically through both and slide the spatula across the bottom of the bowl and up the side, turning the filling over the whipped topping. Rotate your bowl one-fourth turn, and repeat this down-across-up motion. Continue mixing in this way until the two are blended. I hope this helps!

Gently fold in the whipped topping. Pour filling into the prepared crust. what does that mean by fold it???

Thanks for the info, @Anonymous! Online recipe calculators can be a useful way to find out the nutrition info for recipes.

If you have leftover cheesecake after serving, you may keep it in the refrigerator for up to seven days, @Anonymous. For a longer period of time, it's best to refreeze your cheesecake, and it will keep fresh for up to six months.

Looks wonderful but I just ran the nutrition info: 678 calories/serving; 52 grams of sugar; 43 grams of fat with 20 gr saturated fat, 13 gr of protein. Nutritional information from: http://recipes.sparkpeople.com/recipe-calculator.asp

Does it have to remain in the freezer?

You could use that kind, @Anonymous, "crispy rice cereal" is just meant to be a generic term for whatever brand you might prefer. :)

what do they mean by crispy rice cereal? like rice krispies cereal?

Thanks, and I've done some Google searching to help too..

cool whip is an edible oil product...

Cool whip is just a non dairy version of whipped cream.

Your fellow anon has offered a great description of "Cool Whip," @Anonymous! It is a brand of frozen whipped topping that can be found most often in the frozen foods aisle near ice cream in a grocery store. If you don't have it in Australia, there may be other off-brand varieties or you can make your own whipped cream substitute, like this: http://www.tablespoon.com/recipes/whipped-cream-topping-recipe/1/.

Cool whip is like a light, fluffy cream almost. It's white and lightly sweet, a lot of people use it for pie toppings. It's fluffy and spreads easy. Like yummy little white clouds in a container :) haha

We don't have anything called cool whip?

Hahaha, great minds think alike :)

What is cool whip in Australia??

Please explain what the frozen whipped topping is? I'm in Australia and unsure what u mean. Than

Thanks for sharing the result with everyone, @Anonymous. We're working on getting the info updated across the site! :)

No nutritional info so I calculated the calories myself (using a reliable app). 759 calories per serving (1/8 of the pie). Yikes.

Can not wait to try this recipe. Super easy - which is a huge plus, and my whole family will LOVE this. Perfect for taking to events any time of year too. Thanks for sharing.

This was a big hit at the surprise party I brought it to. The birthday girl is a huge chocolate/peanut butter combo fan and each year I try to make her something different. The big request, though, is I stick to this from year to year. I don't eat peanut butter so can't speak to the taste directly but know it was well liked by others.

I feel like something in it is giving it a bitter taste I might redo it with out vanilla and lemon juice. I didn't see the reason for it but did it anyways. But it's really good dessert!

Ok made this an OMG it is great. But the only thing buy chocolate Rice Krispies it's alot easier. But other than that it was to die for

@happybaker3, Condensed milk is much sweeter and more dense so it could not be replaced with sour cream or heavy cream.

can the condensed milk be replaced with heavy cream or sour cream? would the amount be the same if changed?

Hi @Ricky22- you sure can use a pie plate, but we recommend a springform pan- that way it's easier to remove slices.

Can you use a pie plate?

Hi @Piddy - This recipe uses regular crispy rice cereal, but the chocolate variety could add some extra oomph :)

Do you use regular rice cereal or chocolate?

I made this last night for my family and not of them didn't enjoy it. This is delicious!! I never follow recipes to a a T I always do my own thing. Instead of using the rice crispie crust I used your basic grahm cracker crust and put the chocolate chips in the bottom before putting the filling in. I also used a little less lemon juice and a little more peanut butter and cool whip.

wow this is a rich cheesecake..I could barely eat a slice..the crust was pretty amazing though..I'm considering using it for my plain cheesecake

I do love peanut butter and peanut butter cups but this recipe is the first I came across I really don't like and nor did the rest of the faimly. Maybe if the peanut butter was cut down some (meaning not as much put in) and us a different kind of crust it "might" be alittle better.

Opps, just saw your commet about making changes. The recipe obviously read differently before.

@Susan1258: When you see "frozen whipped topping", yes, they are referring to Cool Whip.

I made this, it's easy and AWESOME. Yuummmyy.. so delicious =)

Thank you for making the changes.

Can anyone help me? I have a question on the whipped cream is this whipping cream that has been whipped to make one cup . Do I start with 1 cup of whipping cream and then whip and add one cup of the whipped cream to the recipe. Or is this asking for a cup of "cool whip"?