One Bite Will Do U Cheesecake


Yield:
12 servings

CATEGORIES
Ingredients
  • 1/4 cup Oreo crumbs
  • 1 cup graham-cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup creamy peanut butter
  • 3 8 oz. packages cream cheese, softened
  • 4 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1/4 cup chocolate syrup
  • Four-Layer Fudge (recipe follows)
  • Wafer roll cookies
  • Melted caramels (about 6)
  • Four-Layer Fudge:
  • First layer:
  • 1 cup milk-chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
  • Second layer:
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1/4 cup butter
  • 1 -1/2 cups marshmallow cream
  • 1/4 cup creamy peanut butter
  • 1 tsp. vanilla extract
  • 1 -1/4 cups chopped salted peanuts
  • Third layer:
  • 1 14 oz. package caramels
  • 1/4 cup whipping cream
  • Fourth layer:
  • 1 cup milk-chocolate chips
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
Directions

CHEESECAKE: Heat oven to 350 degrees F. Combine cookie and graham-cracker crumbs with melted butter in a medium bowl and mix well. Press mixture firmly into an 8-inch springform pan. Bake 6 to 8 minutes. Let crust cool, then spread top with peanut butter.

Place a pan of water in bottom rack of oven. In a large mixing bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth. Pour one cup of mixture into a bowl and stir in chocolate syrup. Pour remaining (white) cream-cheese mixture over crust. Pour chocolate mixture on top, then swirl chocolate mixture into white mixture with the tip of a knife in about 3 passes.

Place pan on middle rack of oven and bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until almost set. Let cool. Pour half of each layer of fudge mixture over top of cheesecake one layer at a time, letting each layer cool in refrigerator until firm before adding the next layer. Cut wafer rolls in varying lengths and, using melted caramels to help rolls adhere, line them upright around outer edge of cheesecake.

FUDGE: Make first layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Make second layer by first mixing sugar and evaporated milk in a small saucepan over medium heat. Boil sugar and evaporated milk for 5 minutes, stirring constantly. Remove from heat. Stir in butter, marshmallow cream, peanut butter and vanilla until melted. Stir in chopped peanuts. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Make third layer by heating caramels and whipping cream in small saucepan until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Make fourth layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

Kay Owen won second place at the 2007 Favorite Dessert Contest at the Dixie Classic Fair in Winston-Salem, N.C.

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