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The Quadruple Layer Peanut Butter Chocolate Caramel Cheesecake

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Ingredients
  

Cakes

  • Bake gluten free or Regular Cake Mixes in two 9-inch pans.

Crustless Cheesecake

  • 30 mini peanut butter cups cut in quarters
  • 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

Caramel

  • two 14-ounce cans of Eagle sweetened condensed milk
  • 10 T. butter
  • 80 Kraft caramels

Frosting

  • 1 ⅔ cup Nestle chocolate chips
  • 1 ½ cups heavy cream
  • ½ T. light Karo corn syrup

Peanut Butter Decorations

  • ⅔ c. Skippy peanut butter-creamy!
  • 8 T. soft butter
  • 1 c. powdered sugar

Instructions
 

Cheesecake

  • 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.

Caramel

  • 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.

Frosting

  • 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

  • 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!
  • Assembly: Layer cakes: chocolate, cheesecake and repeat