Yummy dessert for any chocolate lover! This recipe is slightly altered from a Pillsbury recipe.
Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in the chocolate chips, butterscotch chips, and peanuts.
In medium microwavable bowl, microwave peanut butter until smooth, about 20 seconds. Add to cream cheese mixture. Pour over cooled crust; spread evenly.
Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 16 | ||
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Calories: 304 | ||
Calories from Fat: 167 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 30.1mg | 9 % | |
Sodium 223.9mg | 8 % | |
Potassium 200.7mg | 5 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 30.1g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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