Zutaten für Decadent Peanut Butter Dark Chocolate Caramel Ripple Cheesecake
- Chocolate Wafer Cookies
- Salted Butter
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Granulated Sugar
- 4 large eggs
- 1 cup sour cream
- Whipping Cream
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- Butterfinger Candy Bars
- Butterscotch Caramel Sauce
- 12 ounces dark chocolate, melted and cooled slightly
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Zubereitung von Decadent Peanut Butter Dark Chocolate Caramel Ripple Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- For the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla.
- Divide the batter into three equal parts.
- In the first part, gently fold in the melted dark chocolate.
- In the second part, gently fold in the peanut butter.
- In the third part, gently fold in the caramel sauce.
- Layer the chocolate batter into the prepared crust, followed by the peanut butter batter, and finally the caramel batter. Use a knife or toothpick to gently swirl the layers together for a ripple effect.
- Place the springform pan in a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 95 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove from oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
239g
Fat
212g
Carbs
32g
