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Peanut Butter Caramel Cheesecake

Peanut Butter Caramel Cheesecake

Indulge in the ultimate Peanut Butter Caramel Cheesecake, a rich creamy delight with a perfect salty-sweet combo that's sure to impress at any celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup Maria cookie (or graham cracker) crumbs
  • 1/4 cup melted unsalted butter
  • 3 cups softened cream cheese
  • 1 cup granulated sugar
  • 1 cup soft, creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 1/2 cup whole cream (heavy whipping cream)
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons cubed unsalted butter
  • 1/2 cup whole cream (heavy whipping cream, for caramel)
  • 2 ripe bananas, sliced
  • 1/4 cup chopped, salted peanuts
  • to taste extra caramel sauce for drizzling

Equipment

  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Medium and large mixing bowls
  • Light-colored saucepan (for caramel)
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the cookie crumbs with melted butter until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool completely on a wire rack.
  4. In a large bowl, beat cream cheese and sugar until smooth.
  5. Add peanut butter and vanilla extract, beating until combined.
  6. Add eggs one by one, mixing just until combined, then stir in heavy cream.
  7. Pour the filling over the cooled crust and tap to release air bubbles.
  8. Bake for 50 to 60 minutes until edges are set and center jiggles slightly.
  9. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour.
  10. For the caramel, melt the sugar in a medium saucepan, stirring constantly until it turns golden.
  11. Add butter and stir until melted, then gradually add heavy cream, stirring until smooth. Let cool for 15 minutes.
  12. Once cheesecake is cool, pour caramel over the top and refrigerate for 30 minutes.
  13. Top with banana slices, chopped peanuts, and extra caramel just before serving.

Nutrition

Calories: 450kcalCarbohydrates: 32gProtein: 8gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 24gVitamin A: 12IUVitamin C: 6mgCalcium: 8mgIron: 5mg

Notes

Use room temperature ingredients for the best texture and avoid lumps.
This cheesecake is perfect for special occasions and can be made a day in advance for better flavor.
Experiment with toppings or variations to make it your own!
Store leftovers in the fridge for up to 5 days, but add banana slices only when serving to prevent browning.
Tried this recipe?Let us know how it was!