Spiced Creamy Caramel Peanut Cheesecake Torte

Total Time: 2 hrs 15 mins Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ingredients

• 1 (16 1/2 ounce) roll pillsbury create 'n bake refrigerated chocolate chip cookie dough
• 2 (8 ounce) packages cream cheese, softened
• 1 (12 1/4 ounce) jar smuckers caramel ice cream topping
• 1/2 cup creamy peanut butter
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg or 1/8 teaspoon regular ground nutmeg
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 1/4 cups honey roasted peanuts

Recipe

• 1 heat oven to 350°f spray 10- or 9-inch springform pan with non-stick cooking spray.
• 2 press cookie dough on bottom and 1/4 inch up side of pan.
• 3 bake 16 to 23 minutes or until golden brown.
• 4 cool completely, about 45 minutes.
• 5 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.
• 6 beat in vanilla, cinnamon and nutmeg.
• 7 fold in whipped topping until well mixed.
• 8 fold in 1 cup of the peanuts.
• 9 cover; refrigerate until crust is completely cooled.
• 10 spoon cream cheese mixture over cookie crust.
• 11 freeze at least 30 minutes until set.
• 12 just before serving, top cheesecake with remaining 1/4 cup peanuts and drizzle with remaining 1/3 cup caramel topping.
• 13 for easier cutting, wipe knife after each cut.
• 14 cover and refrigerate any remaining cheesecake.