Peanut Butter Caramel Cheesecake

By Marylee

The Penaut Butter Company makes the most delicous varieties of peanut butter with the White Chocolate Peanute Butter being my favorite.

Ingredients

• 1-1/2 cuos graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/3 cup (2/3 stick) butter, melted
• 3 eight ounce packages softened cream cheese
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup sugar
• 3 large eggs
• 12 indidual caramels, unwrapped
• 1/2 cup condensed milk
• 1 cup Smooth Operator Peanut Butter

Preparation

Step 1

1) Preheat oven to 325 degrees. Butter the bottom and sides of a nine inch spring-form pan.
2) To make the crust, mix the butter, brown sugar and crumbs in a bowl and combine well. Pat into the bottom of te spring form pan.
3) To make the filling, in a mixer combine the cream cheese, sour cream, vanilla and sugar. Add the eggs one at a time and gently pour over the crust.
4) in a suacepan, combine the caramels, condensed milk, peanut butter and 3/4 cup water and stir constantly until ingredients are melted and combined. Drizzle the peanut butter mixture over the cheesecake and use a butterknife to marbelize the topping.
6) Bake on the top rack of an oven for 50 - 60 minutes. Place a pan of water on the lowest rack during baking to create a moist cake. Let cool for one hour before removing the pan. Refrigerate immediately.