Peanut Butter Caramel Cheesecake
A rich and creamy cheesecake with a nutty peanut butter flavor and a sweet caramel drizzle, all on a crunchy cookie crust.
Ingredients
For the crust
- 1.5 cups crushed peanut butter cookies (like Nutter Butters)
- 5 tablespoons unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Make sure the cream cheese is fully softened for a smooth filling.
- 1 cup powdered sugar Adjust according to your taste for a sweeter cheesecake.
- 0.5 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1.5 cups heavy whipping cream, whipped to soft peaks
For the toppings
- 0.5 cup caramel sauce For drizzling.
- 0.25 cup creamy peanut butter (warmed for drizzling)
- 0.5 cup crushed peanut butter cookies For topping.
Instructions
Preparation
- In a bowl, mix the crushed peanut butter cookies and melted butter until fully combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Chill the crust in the refrigerator for 10-15 minutes.
Making the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth.
- Add the powdered sugar, creamy peanut butter, and vanilla extract, and mix until well combined.
- Gently fold in the whipped heavy cream until light and fluffy.
Assembling the Cheesecake
- Pour the cheesecake filling over the chilled crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to let it set.
Decorating and Serving
- Drizzle the cheesecake with caramel sauce and warmed peanut butter.
- Sprinkle crushed peanut butter cookies on top.
- Carefully remove the cheesecake from the springform pan, slice, and serve.
Notes
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or foil, for about 4-5 days. It can also be frozen, but is best enjoyed fresh. For a special touch, garnish each slice with extra caramel sauce and a dollop of whipped cream, or serve alongside fresh fruit.