• Prep Time: 20 Mins
  • Cooking Time: 1 Hour
  • Serves: 4

QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE

  • Recipe Submitted by on

Category: Kids, Cheesecakes, Chocolate

 Ingredients List

  • Crustless Cheesecake portion:
  • 30 mini peanut butter cups, CUT IN FOURTHS
  • 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

 Directions

1. Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with
2. parchment and then grease the parchment. Lightly flour the pans and tap out excess
over the sink.
3. 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.
4. Place the cheesecakes back in the pans and return to freezer.

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