Spiced Creamy Caramel Peanut Torte Food

CARAMEL-COATED SPICED NUTS

Steps:

• In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.
• Spread into a greased 15"x10"x1" baking pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in airtight container.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

SPICED CREAMY CARAMEL-PEANUT TORTE

Steps:

• Heat oven to 350 degrees F. Spray 10- or 9-inch springform pan with CRISCO® Original No-Stick 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.