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Bake-Off® Contest 43, 2008
Newcastle, Oklahoma

Spiced Creamy Caramel-Peanut Torte

Refrigerated cookie dough is a quick and tasty crust for a tempting dessert.

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  • prep time 20 min
  • total time 1 hr 55 min
  • ingredients 10
  • servings 16
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2
packages (8 oz each) cream cheese, softened
1
jar (12.25 oz) caramel ice cream topping
1/2
cup JIF® Creamy Peanut Butter
1/3
cup powdered sugar
1
teaspoon vanilla
1/4
teaspoon ground cinnamon
1/8
teaspoon freshly grated nutmeg or regular ground nutmeg
1
container (8 oz) frozen whipped topping, thawed
1 1/4
cups honey roasted peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°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. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
  • 2 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.
  • 3 Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
  • 4 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.
  • 1 Heat oven to 350°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. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
  • 2 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.
  • 3 Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
  • 4 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
12g,
12%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
35mg
35%;
Sodium
330mg
330%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
  Sugars
29g
29%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011