If you like cheesecake and peanut butter, you will love this dessert! The crust is really just refrigerated cookie dough which makes it super yummy and fairly easy. This is a very rich dessert...you only need a very small piece to satisfy your sweet tooth. It's also really pretty once you slice it! I got this recipe from Pillsbury.com.
What You'll Need:
1 roll Pillsbury refrigerated choc. chip cookie dough
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 cup semisweet mini choc chips
1 cup chopped honey roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
What You'll Do:
Heat oven to 350. In ungreased 9 or 10 inch springform pan, break up cookie dough. Press dough evenly into bottom of pan to form crust. Bake 15-18 minutes or until light golden brown. Cool 10 minutes.
Beat cream cheese with electric mixer until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of choc chips and 1/2 cup of peanuts. Poor over cooled crust, spread evenly.
Microwave butterscotch chips on high for 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining choc chips and peanuts.
Bake 30-40 minutes longer until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte. Carefully remove side of pan. Cool 1 hour and then refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Store in refrigerator.