CARAMEL TOPPED DOUBLE LAYER CHOCOLATE CHEESECAKE WITH PEANUT BUTTER CUPS AND OREO CRUST!


  RECIPE TIME MY FRIENDS!! YOU MAY WANT TO PULL OUT YOUR KITCHEN SCALE FOR THIS ONE. THIS CAKE IS WORTH IT!!!!!

CRUST: MELT 7 1/2 TABLESPOONS BUTTER AND STIR IN 2 1/2C. CRUSHED OREOS (300 GRAMS) (I USED GLUTINO OREOS TO MAKE THIS GF) PRESS INTO BOTTOM AND SLIGHTLY UP SIDES OF 9 INCH SPRINGFORM. CHILL WHILE MAKING CHEESECAKE.CHEESECAKE: ELECTRIC MIX: 2 1/2 PACKS CREAM CHEESE (600 GRAMS) 1 CAN SWEETENED CONDENSED MILK 1/4C. SUGAR 2 TSP. VANILLA 3 EGGS MELT 100 GRAMS DARK CHOCOLATE CHIPS AND COOL. THEN STIR IT INTO 1/3 OF THE CHEESECAKE BATTER.

POUR THIS CHOCOLATE CHEESECAKE INTO THE CRUST FIRST AND THEN POUR THE REST ON TOP.

PLACE IN A LARGER PAN FOR A WATER BATH AND ADD BOILING WATER TO REACH HALFWAY UP SIDE OF PAN.

BAKE AT 325 FOR 1 HOUR AND 15 MINS. COOL COMPLETELY AND REFRIGERATE. PREPARE CARAMEL-(CLICK HERE FOR RECIPE) TO POUR ON TOP AND GARNISH WITH PEANUT BUTTER CUPS!!! KEEP COLD!!!

AND NOW THE MILLION DOLLAR QUESTION….WHERE DID I GET THE CAKE STAND? IT WAS A GIFT FROM HUBBY BUT I ASKED HIM AND THE ANSWER IS MARSHALLS!!! THE BRAND LABELED ON THE CAKE PLATE IS “MAGENTA!” HOPE THAT HELPS! SOME CUTE ONES HERE TOO.

Caramel & Peanut Butter Chocolate Cheesecake

 

 

 

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Comments

  1. says

    wow – this looks good! I think all that caramel sauce is a winner – dripping like that! Really makes me want something caramel! I love that cake stand!

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