Spiced Creamy Caramel-Peanut Torte

Name: Spiced Creamy Caramel-Peanut Torte
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 16
Cuisine: Global
Ingredients: 347 grams SMUCKERS® Caramel Ice Cream Topping; 468 grams roll Pillsbury® Create n Bake® refrigerated chocolate chip cookies; 454 grams packages cream cheese, softened; 129 grams JIF® Creamy Peanut Butter; 0 teaspoons ground cinnamon; 0 teaspoons freshly grated nutmeg or regular ground nutmeg; 40 grams Domino® or C&H® Confectioners Powdered Sugar; 183 grams Fisher® Honey Roasted Peanuts; 1 teaspoon vanilla; 227 grams frozen whipped topping, thawed

Spiced Creamy Caramel-Peanut Torte is From preparation to the plate, this recipe takes around 1 hour and 55 minutes. Head to the store and pick up smucker's® caramel ice cream topping, ground cinnamon, cream cheese, and a few other things to make it today. Creamy Caramel-Peanut Butter Dip, Chai-Spiced Pecan Torte, and Caramel Pecan Torte are very similar to this recipe.

Instructions

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.

Ingredients you will need

Cooking Spray

Cookie Dough

Crisco

Equipment you will use

Springform Pan

Oven

Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Caramel Sauce

Whipped Topping

Powdered Sugar

Peanut Butter

Cream Cheese

Cinnamon

Peanuts

Vanilla

Nutmeg

Crust

Equipment you will use

Hand Mixer

Bowl

Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.

Ingredients you will need

Cookie Pie Crust

Cream Cheese

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.

Ingredients you will need

Caramel Sauce

Peanuts

Equipment you will use

Knife

Equipment

Ingredients

Servings:

347grams

SMUCKER'S® Caramel Ice Cream Topping 468grams

roll Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies 454grams

packages cream cheese, softened 129grams

JIF® Creamy Peanut Butter 0teaspoons

ground cinnamon 0teaspoons

freshly grated nutmeg or regular ground nutmeg 40grams

Domino® or C&H® Confectioners Powdered Sugar 183grams

Fisher® Honey Roasted Peanuts 1teaspoon

vanilla 227grams

frozen whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Torte works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.