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Ingredients
- Caramel:
- Crustless cheesecake with peanut butter cups mixed in.
- 1 box chocolate cake mix, baked in 2 -10" springform pans
- 2-14oz cans sweetened condensed milk
- 1 + 1/4 stick butter
- 80 caramels
- salted peanuts
- Chocolate Ganache:
- 13 oz dark chocolate, chopped
- 1 1/2 C. heavy cream
- 1 TBS butter
- PB Frosting:
- 2/3 C. peanut butter
- 1 stick butter
- 1 C. powdered sugar
- mini pb cups for garnish
Preparation
Step 1
Bake Cheesecake and cake layers and cool.
make caramel sauce, cook caramels, cond milk and butter until caramels are melted. Cool slightly and spread over 1 cake layer and cheesecake layer, sprinkle with peanuts. Assemble layers and add caramel to top cake layer.
Make ganache. Remove 2/3 C. to another bowl and stir in 1 TBS butter. Whisk the remaining ganache to form whipped frosting. Pour reserved ganache over layered cake. After cooled, spread whipped ganache over sides and top outer edge of cake. Make PB frosting.
Mix pb and butter until light and creamy. Add powdered sugar. decorate as desired with frosting and pb cups