Elevate your dessert game with this decadent peanut butter and caramel cheesecake, a sublime combination of rich flavors and creamy textures. This cheesecake layers a crumbly biscuit base, a velvety peanut butter cream cheese filling, and a silky caramel topping for an ultimate taste sensation. Optional chocolate chips add a delightful crunch and chocolatey depth, making this cheesecake irresistibly indulgent. Whether for a special occasion or as a treat for yourself, this cheesecake promises to be a memorable culinary delight.
Why You'll Love This:
- Rich Flavor: The creamy peanut butter and sweet caramel offer a perfect balance of flavors.
- Textural Contrast: A crumbly biscuit base against the smooth cream cheese filling and velvety caramel creates a delightful mouthfeel.
- Versatility: Customize the sweetness to your liking and add chocolate chips for an extra layer of indulgence.
Perfect Occasion:
This peanut butter and caramel cheesecake is perfect for celebrations, including birthdays, holidays, or any special gathering that calls for a standout dessert. It's also an excellent choice for treating yourself to a luxurious sweet treat on a cozy night in.
Decoration Tips:
- Chocolate Drizzle: For added decadence, drizzle melted chocolate over the caramel layer before serving.
- Whipped Cream: Add dollops of whipped cream around the edges for a beautiful and tasty garnish.
- Toasted Nuts: Sprinkle toasted hazelnuts or peanuts on top for a crunchy texture and nutty flavor.
Ingredients:
For the Base:
- 250g Biscuits, crushed
- 125g Butter, melted
For the Cream Filling:
- 500g Mascarpone cheese
- 250g Cream cheese
- 100-120g Sugar (adjust to taste)
- 2 Whole eggs
- 1 Egg yolk
- 130-150g Peanut butter (100% peanuts)
For the Caramel:
- 200g Sugar
- 130g Heavy cream
- 95g Butter
- 1/2 teaspoon Salt
Instructions:
- Base: Blend the biscuits into a fine crumb, mix with melted butter, and press into the bottom of an 18cm springform pan lined with parchment paper. Chill in the fridge.
- Cream Filling: Combine mascarpone and cream cheese in a large bowl. In another bowl, whisk the eggs, egg yolk, and sugar together. Mix this into the cheese mixture until smooth, then stir in the peanut butter. Pour over the biscuit base.
- Baking: Bake at 160°C (320°F) in the middle rack for about 60-70 minutes until the center is slightly wobbly but set. Let cool completely before removing from the pan.
- Caramel: Heat sugar in a high-sided saucepan, swirling occasionally until melted and golden. Warm the heavy cream in another pot. Gradually add the cream to the melted sugar, stirring continuously (it will bubble). Once combined, stir in the salt, then the cold butter until smooth. Cool slightly before pouring over the cheesecake.
Garnish with optional chocolate chips or as desired, and enjoy this luxurious peanut butter and caramel cheesecake that's sure to impress.