QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 GF CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS.... MOVE OVER CHEESECAKE FACTORY!!!!! NEED I SAY MORE????????????????????? WHAT DO U THINK??? ( this cake when done weighs in at 11.5 pounds
QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!
QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • BAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.

  • Crustless Cheesecake portion:

  • 30

    mini peanut butter cups, CUT IN FOURTHS

  • 2

    sticks softened butter

  • 1

    cup granulated sugar

  • 4- 8 oz packages cream cheese, softened

  • 1- 3 oz. package cook and serve vanilla pudding

  • 4

    eggs

  • 2

    tsp baking powder

  • Make the caramel

  • TWO -14 ounce cans of Eagle sweetened condensed milk

  • 10

    T. butter

  • 80

    KRAFT caramels

  • Make the caramel in 2 batches dividing above ingredients. Put 1 can sweetened condensed milk, 5 tbsp. butter and 40 caramels in a bowl. Microwave about 3 mins. until smooth-stir as you go.

  • Layer cakes: chocolate, cheesecake and repeat

  • Frosting Recipe1 2/3 cup Nestle chocolate chips

  • 1 1/2

    cups heavy cream

  • 1/2

    T. light Karo corn syrupPeanut Butter decorations:

  • 2/3

    c. Skippy peanut butter-creamy!

  • 8

    T. soft butter

  • 1

    c. powdered sugar

  • Beat pb and butter and slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.

Directions

Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Cream butter and sugar. Add cream cheese until smooth. Add remaining ingredients except peanut butter cups. Mix again until smooth. Fold in peanut butter cups. Divide batter evenly between 2 pans. Bake 55- 1 hour. Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.Turn out frozen cheesecakes and remove parchment. Reline the pan they were in with enough parchment to hang over the sides of the pan. Place the cheesecakes back in the pans and return to freezer. Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer. Pour rest of the ganache into the mixer bowl and whip on high for about 8 mins. until fluffy!! Frost sides of cake with this! For Chocolate curls, I melted chocolate onto a cookie sheet and scraped it up when cool using a bench scraper. You tube has great videos for technique!

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