Peanut Butter Caramel Corn Cheesecake is rich and silky caramel ricotta peanut butter cheesecake with pops of caramel corn and drizzled with dulce de leche.
Prep Time: 20 minutes
Refrigeration Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 9-inch round cake pan
Spray a 9-inch spring form cake pan with cooking spray and line with parchment paper. Set aside.
In a food processor fitted with a blade, pulse crust ingredients until mixture is pulverized into a thick, coarse, and sandy mixture. Press the mixture onto the bottom of the lined spring form cake pan.
In a large bowl with hand mixer (or standing mixer fitted with paddle attachment), mix together cream cheese and Whole Milk Ricotta Cheese on high speed until soft and smooth, about 3 minutes. Add peanut butter, dulce de leche, powdered sugar and vanilla extract and whip until thoroughly incorporated and mixture is smooth in texture, about 3 – 5 minutes. Finally, on low, gently mix in whipped topping and 1 cup of chopped caramel popcorn until just incorporated. Scrape this mixture on top of the crust. Smooth top with a pastry knife or back of a spoon and place in freezer.
Freeze for at least 3 hours and then top as desire with remaining dulce de leche, caramel popcorn, peanut butter cereal and/or peanut butter candies and honey-roasted peanuts.
Allow cake to slightly defrost, slice, serve and enjoy!