Peanut Butter Caramel Fudge Cheesecake Ingredients 1 graham cracker crust (made according to directions on box of graham cracker

cr umbs and formed into crust in a springform pan) 4 (8 oz.) pkgs. cream cheese 1-1/4 cups sugar 3 eggs (I used extra large) 1 tsp. vanilla 1/4 cup Hershey's chocolate syrup 1 cup melted peanut butter 20 caramels, unwrapped 1 small jar hot fudge topping 4-5 chopped peanut butter cups (easier to chop if they are frozen first) Directions Preheat oven to 300 degrees. Mix cream cheese, sugar, eggs, vanilla for TEN minutes. Swirl in chocolate syrup to make it look marbleized. Pour melted peanut butter into pie crust. A thin layer is really all you need bu t put as much as you like. Drop unwrapped caramels (use more or less or not at a ll) on top of peanut butter. Pour cream cheese mixture over the peanut butter/ca ramels You'll have to spread it out with a knife. Bake at 300 degrees for one ho ur (to one hour and 15 minutes). When you take it out of the oven, it will still be a little jiggly in the middle. That's okay. It will set as it cools. When cool, spread a layer of fudge topping over the top of the cheesecake. Again , layer it on as thick as you like. I used a thin layer (half the jar?). Sprinkl e chopped peanut butter cups over the top - I put enough to cover the entire top (about 4). Refrigerate overnight. Remove the sides of the springform pan. Bask in the glory of your accomplishment. Eat for breakfast for a sugar rush to last all day!

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