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Peanut Butter Caramel Corn Cheesecake
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
Servings: 16
Yield: 9-inch round cake pan
Ingredients
Crust:
- 2 cups peanut butter puff cereal
- 1 cup caramel popcorn
- 5 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1 ½ cups cream cheese, room temperature
- 1 ½ cup Whole Milk Ricotta Cheese
- 1 ½ cup creamy peanut butter
- 1 cup dulce de leche, or substitute favorite caramel sauce
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 cup frozen whipped topping, room temperature
- 1 cup caramel popcorn, rough chopped
Optional Garnish:
- dulce de leche
- caramel popcorn
- peanut butter candies
- honey roasted peanuts
Directions
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!
