INTRODUCING THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 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. HERE IS THE LINK TO THE RECIPE I USED. CHANGES I MADE: I USED BETTY CROCKER GUTEN FREE CHOCOLATE CAKES TO MAKE THIS A GLUTEN FREE RECIPE AND LEFT OUT ALL PEANUTS. THE REST I FOLLOWED AS WRITTEN!!! THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND I SERVED THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!!! http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html
Peanut Butter Cup Chocolate Cake Cheesecake
Serves 15-20 at least
Note: Plan ahead, this cake should be made over the course of 2-3 days. Please read this recipe in its entirety before making.
I have included lots of helpful notes throughout the text.
Edit: Also, please note that this cheesecake should be stored in the freezer and is easier to cut when still partially frozen.
Crustless Cheesecake portion:
30 mini peanut butter cups, each one quartered
2 sticks (16 tbsp) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
2 tsp baking powder
1 tbsp lemon juice
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. Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth.
Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients except
peanut butter cups. Mix again until smooth.
With a rubber spatula, fold in quartered peanut butter cups. Divide batter evenly between pans. You should have 8 cups of batter,
so 4 cups in each pan. Smooth batter with offset spatula (Fig.1) and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking,
then deflate when taken out.
Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper
to hang over the sides of the pan (Fig. 3). Place the cheesecakes back in the pans. This makes removal FAR more easy after caramel
layer has been added. Place cheesecakes back into the freezer while you make the caramel layer.
Caramel for cake layers:
2-14 oz cans of sweetened condensed milk
10 tbsp. butter
Scant cup of salted peanut halves
Important note: This recipe is made in two batches, so all of the ingredients are divided.
In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter,
and 40 caramels.
Heat at 1 minute intervals until smooth. My household microwave at full power took about
Pour caramel evenly over frozen layers of cheesecakes. Be careful to not let much of the
caramel drip over the sides. Sprinkle each layer with 3-4 tbsp. of salted peanut halves.
Return cheesecake layers to freezer.
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