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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
3/4 cup sugar
1 1/2 cups flour
1/4 tsp salt
4 (8 oz) pkg cream cheese, softened
2/3 cup sour cream
1/2 cup creamy peanut butter
1 (12.25 oz) jar caramel topping, divided
3 large eggs
1 cup chopped pecans, toasted
1 (11.75 oz) jar hot fudge topping
1/2 cup chocolate syrup
Beat butter at medium speed with an electric mixer until creamy; add sugar, beating well. Combine flour and salt; add to butter mixture, beating until fine crumbs form. Press into bottom of a lightly greased 13x9 pan. Bake at 375 for 10 minutes. Cool on a wire rack.
Beat cream cheese at medium speed until smooth. Add sour cream, peanut butter, and half of caramel topping, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pecans. Pour over prepared crust.
Spoon dollops of hot fudge topping evenly over cream cheese mixture. Swirl batter gently with a knife to create a marbled effect.
Bake at 325 for 45 minutes or until center is almost set. Cool on a wire rack. Cover and chill 8 hours. Cut into 18 squares. Spoon remaining caramel topping and chocolate syrup onto individual plates; top each with a square of dessert. Yield: Makes 18 servings.
Tip: Stir fudge topping in a small bowl before topping on cheesecake. This will help soften the mixture to easily swirl into cheesecake batter.
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CHOCOLATE-CARAMEL DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
3/4 cup sugar
1 1/2 cups flour
1/4 tsp salt
4 (8 oz) pkg cream cheese, softened
2/3 cup sour cream
1/2 cup creamy peanut butter
1 (12.25 oz) jar caramel topping, divided
3 large eggs
1 cup chopped pecans, toasted
1 (11.75 oz) jar hot fudge topping
1/2 cup chocolate syrup
Beat butter at medium speed with an electric mixer until creamy; add sugar, beating well. Combine flour and salt; add to butter mixture, beating until fine crumbs form. Press into bottom of a lightly greased 13x9 pan. Bake at 375 for 10 minutes. Cool on a wire rack.
Beat cream cheese at medium speed until smooth. Add sour cream, peanut butter, and half of caramel topping, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pecans. Pour over prepared crust.
Spoon dollops of hot fudge topping evenly over cream cheese mixture. Swirl batter gently with a knife to create a marbled effect.
Bake at 325 for 45 minutes or until center is almost set. Cool on a wire rack. Cover and chill 8 hours. Cut into 18 squares. Spoon remaining caramel topping and chocolate syrup onto individual plates; top each with a square of dessert. Yield: Makes 18 servings.
Tip: Stir fudge topping in a small bowl before topping on cheesecake. This will help soften the mixture to easily swirl into cheesecake batter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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