This QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE is just insane and worth every single calorie!
WOW-my photo for this cake is featured on the cover of this AMAZING cookbook-check it out here!!!!
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???YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. USE ANY CHOCOLATE CAKE RECIPE OR MIX YOU LIKE.
I USED BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX TO MAKE THIS A GLUTEN FREE RECIPE. THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND SERVE THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!
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
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.
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.
Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.
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 syrup
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!
Peanut 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.
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!
ADAPTED FROM
http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html
Dip It In Chocolate says
So what kind of chocolate do you use for your curls?
I tried them a few weeks ago and used melted chocolate chips and it was a disaster. They didn’t curl as all just stuck to my spatula and broke.
linda says
Regular candy melts. Don’t add anything. Just melt in microwave on a paper plate 25 seconds and in 10 second increments. Stir til smoothie. Let set til solid. Do Not refrigerate. When firm, scrape into curls. I use a small thin spatula. Works well for me. Hope this helps.
Amber says
I substituted white chocolate bark for the curls.
stlavonlady says
Oh My!! I saw this on Pinterest and I wonder if it was from your blog. I so want to try and make it!! YUM! Is it simple or pretty difficult? I will tell you I am ok at baking but I really like to try.
Following you from the Blog Hop. Please stop by if you get a chance. I recently added a poll. Check it out and make your choice. : )
Thanks so much!! 🙂
Julie from Stlavonlady – a cat, a girl, a man and me!
Anonymous says
Ha..I love the caps..guess it depends on how old you are!! 😉
DANIELLE says
Thanks anonymous!!! LOVE the caps too-that’s how we roll here!!!
Anne @ Have a Cookie! says
I made something very similar to this cake for my birthday 2 years ago. I made 2 chocolate brownie layers instead of chocolate cake layers. I made ganache and once the cake was assembled, I poured it over the top then garnished with the peanut butter swirls and pb cups. TO DIE FOR!!! And yes, I was inspired by Sprinkle Bakes!
Cheryl Jefferies says
You can make great chocolate curls using a cheese knife, too. the kind that are wide and flat with a cutting slot in them. But, it only works with blocks of chocolate…have to have something to hang onto and also a thick enough chunk of chocolate for the cheese slicer to work. You make them of differing lengths/thicknesses simply by controlling how long and how deep you let the cheese knife go into the chocolate block.
Alexandru Csonka says
My birthday is tomorrow, who wants to get paid To make it for me. Text me at 657-203-4098
gabelle16 says
Did you put caramel on the cake also, or just the cheesecake? I split it between all four because I was afraid the layers would seperate. They are in the freezer now, and my husband and I are so excited to try it tomorrow!
DANIELLE says
Only on the cheesecakes but I don’t think u can wrong either way! I am actually making a new version of this right now-with chocolate cheesecake!!! enjoy!!!
Lynn Winters says
Hi. Can’t wait to try this, it looks delicious. I have a question, do you prepare the pudding or just add the powder? Thanks for the help.
DANIELLE says
just add the powder! can’t wait to hear how it comes out!!!!
Lynn Dennis says
Does this cake need to be refrigerated or kept in freezer? Not sure I understand that part. Thanks. Can’t wait to make this cake!
DANIELLE says
I kept it in the freezer but it was pretty hard to cut so try the fridge. Just know the caramel is very oozy when u cut it but oh, so delish!
Christina Reser says
I’m not sure I have it in the freezer with the Carmel added, just waiting to do the rest tomorrow and take it to my mother in laws for her bday, I will let you know after I try it 🙂
Ginger says
Could you use a cheesecake mix instead of homemade cheesecake?
faye walters says
do you bake the cake first and then mix the cream cheese mixture o you bake the cream cheese mixture in more than one pan
please let me no my daughter wants me to make this thank you
valli says
Im having trouble at the end whipping the remaining chocolate and whipping cream… its not getting fluffy no matter how long i mix it, it stays liquid.. any suggestions?? Pretty positive i followed exactly wat the recipe said
Debby says
I put this mixture in the fridge for a bit and then it creamed nicely. I think the whipping cream needed to chill some either that or I got my cream too hot i from the first.
Brad says
In this recipe it says
“frosting recipe1 2/3 cup of chocolate chips”
Does this mean 1 2/3 cup or 2/3 cup?
Hugs & Cookies xoxo says
1 2/3 c.
Rachael says
The paragraph right under the pan prep(for the cheesecake.
Portion…it starts with cream, butter, sugar…what cream? There is no cream in that first set of ingredients. Im starting it tomorrow. For thanksgiving. Please help…thanks 🙂
danielle says
Cream is a verb there-you are creaming the butter and sugar.
Angela Jones says
Does this have to kept frozen until serving time or once together just refrigerated
danielle says
I froze it but next time I’d pt in the fridge instead
Tracey Ayton says
Hi, I’m from the UK, I’m a little unsure what 10 T. Sugar is? Could you tell me what measurement the T is short for? Thank you.
Hugs & Cookies xoxo says
T= Tablespoon
Jenny says
Totally making this over the weekend!! When you take the cheesecake out of the oven and put it in the freezer do you put the saran wrap on it right away?
Hugs & Cookies xoxo says
no, let it get frozen first
Jenny says
This was excellent! Next time I would like too use a little less caramel because mine looked like the niagra falls of caramel when cutting!!! I decorated it a little differently and tried to post it to your Google plus but have no idea if that went through. Cheesecake was excellent and I used Hershey’s chocolate cake recipe subbing for namaste gluten free flour which was also excellent. Def a hit!!!
Brandon says
Making this for a Christmas party and hopefully I can save it ???? I think I took the cheesecake with the caramel out too soon the caramel is literally running out of every Side I rushed it back to the fridge and turned the cool up .. hopefully it can be saved in the morning …
Jeremy says
A great twist on a cheesecake, looks spectacular and can’t wait to try it. Can you suggest anything that can be used instead of the corn syrup?
Hugs & Cookies xoxo says
Hmm, not sure on that-sorry!