Recipe details
Desserts
Share
Homemade Caramel-Peanut Cheesecake
1h 30min
12 servings
Cook this dish
This indulgent Homemade Caramel-Peanut Cheesecake features a rich, creamy cheesecake base topped with a luscious caramel sauce and crunchy peanuts. The buttery graham cracker crust provides the perfect foundation for the velvety cream cheese filling. Each slice delivers the perfect balance of smooth, sweet, and salty flavors with a delightful contrast of textures. This simplified version maintains all the decadent elements of a restaurant-quality dessert while using basic ingredients and straightforward techniques for a showstopping treat that's sure to impress.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
24 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Peanuts
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the pan
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to prevent water leakage.
Make the crust
Crush graham crackers into fine crumbs. Melt butter. Mix graham cracker crumbs with melted butter and 2 tablespoons of sugar. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool.
Prepare the filling
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and salt. Beat until well combined and smooth.
Add eggs
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add sour cream
Fold in sour cream until just combined. Do not overmix.
Prepare water bath
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
Bake the cheesecake
Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Chill the cheesecake
Remove from water bath. Run a knife around the edge of the pan to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
Prepare the caramel topping
If using store-bought caramel, warm slightly to make it pourable. If making homemade, prepare according to your recipe and let cool until just warm.
Prepare the peanuts
Roughly chop the peanuts. If using unsalted peanuts, toss with salt.
Assemble the cheesecake
Remove the sides of the springform pan. Transfer cheesecake to a serving plate. Pour caramel sauce over the top, allowing some to drip down the sides. Sprinkle chopped peanuts over the caramel.
Serve
For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled.
Ratings
0
Comments (0)
No ratings or reviews yet.