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Peanut Butter Caramel Corn Cheesecake

Made With


Cheesecake Filling:

  • 1½ cups cream cheese, room temperature
  • 1½ cups Frigo® Whole Milk Ricotta Cheese
  • 1½ cups creamy peanut butter
  • 1 cup dulce de leche, or substitute favorite caramel sauce
  • 1 cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 cup frozen whipped topping, room temperature
  • 1 cup caramel popcorn, roughly chopped



  • 2 cups peanut butter puff cereal
  • 1 cup caramel popcorn
  • 5 tablespoons unsalted butter, melted


Optional Garnish:

  • Dulce de leche
  • Caramel popcorn
  • Peanut butter candies
  • Honey-roasted peanuts


Spray a 9-inch spring form cake pan with cooking spray and line it with parchment paper. Set it aside.

In a food processor fitted with the blade, pulse the crust ingredients until the mixture is pulverized into a thick, coarse and sandy mixture. Then, press the mixture onto the bottom of the lined spring form cake pan.

In a large bowl with a hand mixer (or standing mixer fitted with the paddle attachment), mix together the cream cheese and Frigo® Whole Milk Ricotta Cheese on high speed until it’s soft and smooth, about 3 minutes. Add the peanut butter, dulce de leche, powdered sugar and vanilla extract and whip until they’re thoroughly incorporated and the mixture is smooth in texture, about 3–5 minutes. Finally, on low speed, gently mix in the whipped topping until just incorporated. Scrape this mixture on top of the crust, smooth the top with a pastry knife or the back of a spoon and place it in the freezer.

Freeze for at least 3 hours and then top as desired with the remaining dulce de leche, caramel popcorn, peanut butter cereal and/or peanut butter candies and honey-roasted peanuts.

Allow the cake to slightly defrost, slice it, serve it and enjoy!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at

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