Cornbread Salted Caramel Peanut Butter Cheesecake

Cornbread Base

• 8 oz Cornbread Mix
• 1/4 cup Butter, melted
• 1 Egg

Salted Caramel Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 3 Eggs
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/2 cup Salted Caramel Sauce

Peanut Butter Cup Topping

• 1 cup Milk Chocolate Chips
• 1/2 cup Creamy Peanut Butter
• 1/4 cup Heavy Cream

Directions

1. Preheat oven to 325°F.
2. In a mixing bowl, combine the cornbread mix, melted butter, and egg until dough forms. Then press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10-15 minutes or until golden brown. Remove from oven and let cool.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, brown sugar, and granulated sugar until smooth. Add in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and salt.
4. Pour the salted caramel sauce over the cooled cornbread crust. Then, pour the cream cheese mixture on top of the caramel sauce and smooth it out with a spatula. Bake for 45-50 minutes or until set.
5. Remove the cheesecake from oven and cool for 15 minutes. Then, chill the cheesecake in the refrigerator for at least 2 hours.
6. Melt the milk chocolate chips, creamy peanut butter, and heavy cream in a double boiler or in the microwave in 30-second increments, stirring in between each session until the mixture is smooth.
7. Spread the peanut butter cup topping over the chilled cheesecake and refrigerate for at least 30 minutes or until the topping is set. Serve chilled and enjoy!