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THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

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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 or Regular Cake Mixes IN TWO 9 INCH PANS FOLLOWING BOX MIX.Crustless Cheesecake portion:30 mini peanut butter cups, CUT IN FOURTHS2 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 Recipe
1 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 craper. You tube has great videos for technique!

ADAPTED FROM Sprinkle Bakes
cake
caramel cake

 

 

 

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Filed Under: Cake, Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  9. Kimby says

    Just dropping in from the picnic at The Culinary Lens! Your cake looked delicious in the link, but after reading your description, oh my goodness! Now THAT’S a cake. 🙂

    Reply

  14. Fried Green Aprons says

    so that scrumptious cake is gluten free too, shuckie duckie now!! Woo Hoo so excited! See I love to look at all the cake sites, and it is mainly envy, because I’m gluten free…. but now it’s on !!!

    Reply

  16. ButterYum says

    Hugs & Cookies – what a fantastic blog name! I’m all about anything caramel. Then you had to go and add cheesecake. How in the world am I supposed to resist?

    🙂
    ButterYum

    Reply

  21. Something Swanky says

    oh. my. gosh. I cannot believe that a human being actually made this! That’s INSANE!!! I cannot wait to try this!! I’m pinning and stumbling right this very second!

    You are one crazy lady, but I’d love for you to start linking up to my Sweet Treats Parties on the weekends!

    wow. still can’t get over that cake.

    Ashton
    http://www.somethingswanky.com
    {Sweet Treats Thursdays} Thu-Sun

    PS-I’m your newest GFC follower and would love a follow back!

    PPS- I think I’m going to have to feature this on my Tuesday Spotlight post! Look for it 🙂

    Reply

  26. Chaya says

    Thanks for sharing this with us at Let’s Do Brunch.

    I am sitting here, speechless, looking at that cake. It is a beauty but more than that, it has to be delicious. It is made up of everything good. All, I can say is WOW!!!!

    Reply

  32. Roz from 'la bella vita' says

    Danielle, You’ve done it again and as a result of your super baking talent, I featured your luscious cake on Fresh Food Friday today. I don’t know if you’ve stopped by yet to check it out, cuz I haven’t read all of the comments yet, so I hope that you do come by, grab the button if you like, and share some more exquisite creations from your kitchen!

    Reply

  33. ryeryecutiepie17 says

    can someone either post the recipe in a comment at the bottom or email it to me at [email protected]. For some reason the formatting is incorrect and it only gets to the part about putting the caramel on top of the cheesecake and then everything is HTML codes and stuff…. 🙁 I would LOVE this cheesecake-cake-caramel-peanut butter awesomeness! thanks!

    Reply

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