Caramel Ripple Cheesecake Cups Recipes

DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE

Decadent Peanut Butter Dark Chocolate Caramel Ripple Cheesecake image

Temptation overload! Three of my favorite sweets combined in my favorite dessert ... I'm so in trouble.

Provided by Pinay0618

Categories Cheesecake

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 cups chocolate wafer cookies, crushed finely (I like a lotta crust)
1/2 cup salted butter, melted for greasing pan(s)
butter, for greasing pan(s)
2 lbs cream cheese, softened
1 1/3 cups granulated sugar
4 eggs, room temperature
1 cup sour cream
1/3 cup whipping cream
1 teaspoon vanilla
1 cup peanut butter
10 mini butterfinger candy bars, crushed in food processor
1/2 cup butterscotch caramel sauce
3 1/2 ounces dark chocolate, melted

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.

Nutrition Facts : Calories 1162.3, Fat 80.5, SaturatedFat 42.5, Cholesterol 230.4, Sodium 781.4, Carbohydrate 98.1, Fiber 4.9, Sugar 59.8, Protein 22.4

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