Chocolate-Caramel Dessert Recipe

How to make it

---

• Beat butter at medium speed with an electric mixer until creamy; add
• sugar, beating well.
• Combine flour and salt; add to butter mixture, beating until fine crumbs form.
• Press into bottom of a lightly greased 13- x 9-inch pan.
• Bake at 375F for 10 minutes.
• Cool on a wire rack.
• Beat cream cheese at medium speed until smooth.
• Add sour cream, peanut butter, and half of caramel topping, beating just until blended.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Stir in pecans.
• Pour over prepared crust.
• Spoon dollops of hot fudge topping evenly over cream cheese mixture.
• Swirl batter gently with a knife to create a marbled effect.
• Bake at 325F for 45 minutes or until center is almost set.
• Cool on a wire rack.
• Cover and chill 8 hours.
• Cut into 18 squares.
• Spoon remaining caramel topping and chocolate syrup onto individual plates; top each with a square of dessert.
• ***Tip: Stir fudge topping in a small bowl before dolloping on cheesecake.
• This will help soften the mixture to easily swirl into cheesecake
• batter.