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Process chocolate graham crackers until fine crumbs. Add sugar and melted butter. Mix until incorporated. Press crumb mixture into a springform or deep-dish pie pan.
Mix cream cheese, powdered sugar, peanut butter, and caramel sauce until well blended. Mix in Cool Whip until thick, smooth, and creamy. Spread evenly in a pan over crust.
Warm caramel sauce in a double boiler or microwave. Evenly pour caramel sauce over the top of the cheesecake mixture. Sprinkle with salted peanuts.At this point, I put the cheesecake in the freezer for around 30 minutes or so. It makes it easier to spread the chocolate frosting if the caramel sauce is chilled.
Melt chocolate squares. Mix until smooth and creamy with cream cheese and powdered sugar. Gently spread chocolate cream cheese frosting over the top of the caramel and peanut layer. Let chill in the refrigerator for a minimum of 4 hours. I prefer to let it chill overnight.
Optional Fun Toppings: I top the cheesecake with a chopped Snickers bar and chocolate shavings with caramel and chocolate sauce swirls.