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Homemade Caramel-Peanut Cheesecake

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1h 30min

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12 servings

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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

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Ingredients

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Steps

Read instructions and get ready to cook

1
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.

2
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.

3
Prepare the filling

In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, and salt. Beat until well combined and smooth.

4
Add eggs

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5
Add sour cream

Fold in sour cream until just combined. Do not overmix.

6
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.

7
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.

8
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.

9
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.

10
Prepare the peanuts

Roughly chop the peanuts. If using unsalted peanuts, toss with salt.

11
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.

12
Serve

For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled.

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