Kittencals Reeses Peanut Butter Chocolate Ice Cream Dessert Recipes

Steps:

• For the crust; in a bowl combine all crust ingredients together until well blended.
• Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
• Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
• In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
• Return to the freezer until firm.
• When the pie is completely frozen drizzle the magic shell on top.
• Return to freezer until ready to use.

Steps:

• Set oven to 325 degrees F.
• Set oven rack to middle position.
• Grease bottom and sides of a 9-inch springform pan,.
• For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
• Pat into the bottom of the springform pan; chill while making the filling.
• For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
• Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
• Add in flour; beat until completely combined.
• Add in sour cream; beat until well combined.
• Pour over the crust in the pan.
• Bake for 1 hour.
• Turn the heat off and open the oven door to stay slightly.
• Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
• Cool slightly at room temperature then refrigerate overnight.
• Before serving release the sides of the pan from the cheesecake.
• Slice as desired then top slices with pie filling.