Caramel and Peanut Butter Cheesecake Recipe

Course Dessert
Cuisine American
Keyword cheesecake
Servings 6 people


Graham Cracker Crust

1 3/4 cups graham crackers crumbs

3 tablespoons sugar

Pinch salt

1/2 stick melted butter

Cheesecake Filling (Dorie Greenspan book of, Baking)

4 8oz boxes of cream cheese, room temperature

1 1/3 cups sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

4 large eggs, room temperature

1 1/3 cups heavy cream

Caramel and Peanut Butter Topping

1/2 cup caramel sauce

1/3 cup soft, salted peanut butter, stirred.


Graham Cracker Crust

Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together.

In a buttered, round springform pan press the crust down in an even layer.

Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes at 350 degrees.

Cheesecake Filling

Turn the oven to 325 degrees

Beat cream cheese on medium (about 4 mins) until light and fluffy, scraping down the sides.

With the mixer running, add sugar and salt and continue to beat for another 4 mins.

Beat in the vanilla and add eggs one at a time, beating full after each addition.

Reduce speed to low and add heavy cream

Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.

Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.

Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.

Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.

Caramel and Peanut Butter Topping

Mix both of them in a small bowl and then microwave for a few seconds to softened. Then using a small rubber spatula, drizzle over the cheesecake before baking. Be sure to make the topping even.