Spiced Creamy Caramel-Peanut Torte

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

  • 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
  • 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.
  • 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.
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