Peanut Butter, Salted Caramel & Chocolate Chip Cheesecake
Servings: 10-12
Ingredients:
- 1 1/2 cups finely crushed Oreo cookies or Joe’s Os (about 18-20 cookies)
- 4 tablespoons melted butter
- 3 (8-ounce) packages cream cheese
- 1 (14-ounce) can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 2 tablespoons flour
- 1 cup natural crunchy salted peanut butter (I like the Trader Joe’s brand)
- 1 cup salted caramel sauce (again, I like the Trader Joe’s “fleur de sel” brand)
Directions:
1. Preheat the oven to 300. Combine the butter and crumbs; pat firmly on the bottom of an 8-inch springform pan.
2. In the bowl of a standing mixer, combine the cream cheese, sweetened condensed milk, eggs, vanilla extract and peanut butter and blend on medium speed for a 3 to 4 minutes.
3. In a small bowl, mix 3/4 cup of the chocolate chips with the flour, and mix into the batter by hand.
4. Pour about 3/4 of the the salted caramel sauce over the batter, and carefully mix it in, so you have swirls of caramel in the batter.
5. Pour the batter into the prepared pan, then drizzle the rest of the sauce over the top, and also carefully swirl it into the top of the batter.
6. Sprinkle the remaining chocolate chips evenly over the top.
7. Bake for about one hour.
8. Cool to room temperature, then chill.
About Bourbon and Brown Sugar
MB Manion Morell writes for Bourbon and Brown Sugar. She is a mother, writer, explorer and middle school tech teacher turned food blogger.
When she started her blog, Morell hoped to not only share the stories of her crazy life and culinary endeavors, but also to create an online version of her overflowing three-ring binder of recipes from near and far, stuffed with clippings and photos and memories… only neater! You can read more recipes from Bourbon and Brown Sugar by clicking here.
