Decadent Peanut Butter Dark Chocolate Caramel Ripple Cheesecake Food

PEANUT BUTTER CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350°F. Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil.
• Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand.
• Transfer the mixture to the springform pan. Using the bottom of a glass, press the crust into the bottom and about 1-inch up the side of the pan. Place the springform pan inside of a roasting pan. Bake for 10 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 325°F.
• For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes. Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined. With the mixer running, add the eggs, one at a time until each is fully incorporated. Scrape down the sides of the bowl in between eggs. Mix in the whipping cream until combined. Pour the batter into the crust. (The batter will almost fill the pan.) Gently tap or jiggle the pan to level the batter.
• Boil 8 cups of water. Place the roasting pan with the cheese cake in the oven. Very carefully pour the water into the roasting pan until about 1 inch deep.
• Bake for 75 to 80 minutes or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Add more hot water to the pan during baking if needed. Turn off the oven, crack the door a few inches, and let cool in the oven for 1 hour. Remove and finish cooling to room temperature. Remove the cheesecake from the water bath and remove the foil from the pan.
• Chill the cooled cheesecake for at least 6 hours or overnight. When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan. Release and remove the side of the springform pan and transfer to a serving plate.
• For the topping: Place the chocolate chips in a small heat-proof bowl. Microwave the cream until very hot and just starting to bubble, about 1 minute. Pour cream over the chocolate and let stand for 10 minutes. Stir until the chocolate is fully melted.
• Pour the ganache over the top of the chilled cheesecake and spread to the edges to let it drip down. Garnish with peanuts, salt, and peanut butter cups, if desired. Refrigerate until ready to serve.

DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE

Steps:

• Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
• Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
• Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
• Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
• Blend the cream cheese until it's creamy.
• Gradually add the sugar.
• Add eggs, one at a time, and only blend until each egg is incorporated.
• Add the sour cream, whipping cream and vanilla.
• Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
• Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
• Pour the peanut butter batter over the chocolate layer and spread evenly.
• Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
• Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
• Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
• Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.

DECADENT PEANUT BUTTER PIE

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

DECADENT CARAMEL CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 300°F.
• Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
• Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
• Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
• Mix the melted chocolate into the cream cheese mixture until evenly blended.
• Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
• Pour mixture over the oreo crumbs in the pan and smooth the top.
• Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
• Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
• Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
• Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
• Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
• When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
• Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.

DEEP DARK CHOCOLATE CHEESECAKE

Steps:

• For crust:.
• Preheat oven to 350°F
• Butter 9-inch-diameter springform pan with 3-inch-high sides.
• Blend cookies in processor until finely ground; blend in sugar.
• Add melted butter and process until well blended.
• Press crumbs evenly onto bottom (not sides) of prepared pan.
• Bake just until set, about 5 minutes.
• Cool while preparing filling.
• Maintain oven temperature.
• For filling:.
• Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
• Remove bowl from over water; cool chocolate until lukewarm but still pourable.
• Blend cream cheese, sugar, and cocoa powder in processor until smooth.
• Blend in eggs 1 at a time.
• Mix in lukewarm chocolate.
• Pour filling over crust; smooth top.
• Bake until center is just set and just appears dry, about 1 hour.
• Cool 5 minutes.
• Run knife around sides of cake to loosen. Chill overnight.
• For topping:.
• Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
• Cool slightly.
• Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
• Chill until topping is set, about 1 hour.
• Do ahead: Can be made 3 days ahead.
• Cover with foil and keep refrigerated.
• Release pan sides.
• Transfer cheesecake to platter.
• Top with chocolate curls.
• Let stand 2 hours at room temperature before serving.
• ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.