Experience the ultimate indulgence with our Peanut Butter and Caramel Cheesecake, where creamy, rich peanut butter meets smooth, velvety caramel atop a crunchy cookie crust. This dessert combines the best of both worlds, making it a luxurious treat for any sweet tooth.
Why You’ll Love This: This cheesecake is a flavor powerhouse, perfect for those who adore the combination of peanut butter and caramel. Its creamy texture and the added crunch from the cookie base offer a satisfying contrast that enhances each bite. It’s a true crowd-pleaser, sure to satisfy cravings and leave a memorable impression.
Perfect Occasion: Ideal for celebrations, holiday gatherings, or as a decadent treat to end a formal meal. It’s especially perfect for events where you want to impress your guests with something extraordinary.
Decoration Tips: Once the caramel has set, consider garnishing the cheesecake with a sprinkle of crushed peanuts for added texture, or drizzle additional peanut butter and caramel on top for a more dramatic effect. A few chocolate shavings or a light dusting of cocoa powder can also elevate its appearance.
Ingredients: For the base:
- 400g cookies
- 200g butter, melted
For the cream:
- 500g mascarpone
- 250g cream cheese
- 100-120g sugar (adjust to taste)
- 2 whole eggs
- 1 egg yolk
- 150g peanut butter
For the caramel:
- 200g sugar
- 130g cream
- 95g butter
- 1/2 teaspoon salt
Instructions:
- Prepare the base: Pulse cookies in a food processor until finely ground. Mix in the melted butter. Press this mixture into the bottom and up the sides of an 18cm springform pan lined with parchment paper. Refrigerate for at least 20 minutes.
- Make the cream filling: Combine mascarpone and cream cheese in a large bowl. In another bowl, beat the eggs, egg yolk, and sugar until fluffy. Mix this into the cheese mixture until smooth. Stir in the peanut butter and pour the filling into the chilled cookie crust.
- Bake: Preheat oven to 160°C (320°F). Bake the cheesecake in the center of the oven for 60-70 minutes, or until the center has a custard-like consistency but is set around the edges. Let the cheesecake cool completely in the pan.
- Prepare the caramel: Heat sugar in a saucepan over medium heat, swirling the pan occasionally until sugar dissolves and turns a golden color. Warm the cream in a separate pan. Once the sugar is melted, turn off the heat and gradually stir in the hot cream (be careful of splattering). Stir in the salt. Finally, add the cold butter, stir until smooth, and let the caramel cool.
- Finish: Pour the cooled caramel over the cooled cheesecake.
Enjoy this decadently delicious Peanut Butter and Caramel Cheesecake, a perfect dessert that combines sophisticated flavors with classic comfort.
