Peanut Butter Caramel Corn Cheesecake 16 Servings Ingredients Quantity Methods Cheesecake Filling: 1. Spray a 9-inch spring form cake pan with cooking Cream cheese, room temperature 1 1/2 cups spray and line it with parchment paper. Set it aside. Whole Milk Ricotta Cheese 1 1/2 cups 2. In a food processor fitted with the blade, pulse the Creamy peanut butter 1 1/2 cups crust ingredients until the mixture is pulverized into a Dulce de leche, or substitute favor- 1 cup thick, coarse and sandy mixture. Then, press the mix- ture onto the bottom of the lined spring form cake pan. ite caramel sauce Powdered sugar 1 cup 3. In a large bowl with a hand mixer (or standing mixer Pure vanilla extract 1/2 tsp fitted with the paddle attachment), mix together the cream cheese and the ricotta cheese on high speed Whipped topping, room temperature 1 cup until it’s soft and smooth, about 3 minutes. Add the Caramel popcorn, roughly chopped 1 cup peanut butter, dulce de leche, powdered sugar and vanilla extract and whip until they’re thoroughly incor- porated and the mixture is smooth in texture, about 3– Crust: 5 minutes. Peanut butter puff cereal 2 cups 4. Finally, on low speed, gently mix in the whipped top- Caramel popcorn 1 cup ping until just incorporated. Scrape this mixture on top Unsalted butter, melted 5 T of the crust, smooth the top with a pastry knife or the back of a spoon and place it in the freezer. Optional Garnishes: Dulce de leche 5. Freeze for at least 3 hours and then top as desired with the remaining dulce de leche, caramel popcorn, Caramel popcorn peanut butter cereal and/or peanut butter candies and Peanut butter candies honey-roasted peanuts. Honey-roasted peanuts 6. Allow the cake to slightly defrost, slice it, serve it and enjoy! Recipe & photo courtesy of Emily Ellyn, Retro Rad Chef http://dining.richmond.edu/special-programs/spider-in-the-kitchen/index.html .