↞ recipe box start page
Category: Tortes
Prep Time: Cook Time: Total Time:
1 roll (16.5 oz) refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Caramel Ice Cream Topping
1/2 cup creamy peanut butter
1/3 cup confectioners sugar
1 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1 1/4 cups honey roasted peanuts
Preheat oven to 350. Spray 10- or 9-inch springform pan with cooking spray. Press cookie dough on bottom and 1/4 inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, 2/3 cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set. Just before serving, top cheesecake with remaining 1/4 cup peanuts and drizzle with remaining 1/3 cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
view more member recipes
SPICED CREAMY CARAMEL-PEANUT TORTE
view my recipes
print
save
Category: Tortes
Prep Time: Cook Time: Total Time:
1 roll (16.5 oz) refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Caramel Ice Cream Topping
1/2 cup creamy peanut butter
1/3 cup confectioners sugar
1 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1 1/4 cups honey roasted peanuts
Preheat oven to 350. Spray 10- or 9-inch springform pan with cooking spray. Press cookie dough on bottom and 1/4 inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, 2/3 cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set. Just before serving, top cheesecake with remaining 1/4 cup peanuts and drizzle with remaining 1/3 cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spiced Creamy Caramel Peanut Torte
by sgre52160
1 roll refrigerated chocolate chip cookies 2 (8 oz) pkg cream cheese, softened 1 jar (12.25 oz) Caramel Spoonable Ice Cream Topping 1/2 cup creamy peanut butter 1/3 cup confectioners sugar 1
by sgre52160
1 roll refrigerated chocolate chip cookies 2 (8 oz) pkg cream cheese, softened 1 jar (12.25 oz) Caramel Spoonable Ice Cream Topping 1/2 cup creamy peanut butter 1/3 cup confectioners sugar 1
Spiced Creamy Caramel-peanut Torte
by sgre52160
1 roll refrigerated chocolate chip cookies 2 (8 oz) pkg cream cheese, softened 1 jar (12.25 oz) caramel ice cream topping 1/2 cup creamy peanut butter 1/3 cup confectioners sugar 1 tsp vani
by sgre52160
1 roll refrigerated chocolate chip cookies 2 (8 oz) pkg cream cheese, softened 1 jar (12.25 oz) caramel ice cream topping 1/2 cup creamy peanut butter 1/3 cup confectioners sugar 1 tsp vani
Spiced Creamy Caramel-peanut Cheesecake Torte
by sgre52160
1 roll refrigerated chocolate chip cookies 2 (8 oz) pkg cream cheese, softened 1 jar caramel ice cream topping 1/2 cup creamy peanut butter 1/3 cup powdered sugar 1 tsp vanilla 1/4 tsp ground ci
by sgre52160
1 roll refrigerated chocolate chip cookies 2 (8 oz) pkg cream cheese, softened 1 jar caramel ice cream topping 1/2 cup creamy peanut butter 1/3 cup powdered sugar 1 tsp vanilla 1/4 tsp ground ci
Gingerbread Torte With Caramel Sauce
by sgre52160
Torte: 1/2 cup (1 stick) Danish Creamery Butter 1/2 cup packed brown sugar 1 egg 1/2 cup molasses 1 1/2 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp salt 1/2 tsp ginger 1/2 tsp cinnam
by sgre52160
Torte: 1/2 cup (1 stick) Danish Creamery Butter 1/2 cup packed brown sugar 1 egg 1/2 cup molasses 1 1/2 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp salt 1/2 tsp ginger 1/2 tsp cinnam
Chocolate Caramel Truffle Torte
by sgre52160
Crust 1 3/4 cups very finely chopped pecans 2/3 cup sugar 1/4 cup Butter, melted Filling 1 pint whipping cream 2 2/3 cups semi-sweet chocolate chips Caramel Sauce 3/4 cup sugar and fir
by sgre52160
Crust 1 3/4 cups very finely chopped pecans 2/3 cup sugar 1/4 cup Butter, melted Filling 1 pint whipping cream 2 2/3 cups semi-sweet chocolate chips Caramel Sauce 3/4 cup sugar and fir
view more member recipes
related CDKitchen recipes
Chocolate Peanut Butter Torte
Whipped Peanut Butter
Peanut Butter Shake
Peanut Butter Frosting
Raspberry Graham Cracker Torte
Thai Peanut Salad Dressing
Chocolate Turtle Caramel Apples
Peanut Butter Cake
Pay Day Balls
Butterfinger Cheesecake