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Peanut Butter Cheesecake with Caramel Bliss

This Peanut Butter Cheesecake with Caramel Bliss is a delightful twist on a classic favorite, quick to whip up and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs providing that delightful crunch
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar for the crust
For the Filling
  • 16 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar for the filling
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup caramel sauce for topping
  • 0.25 cup chopped peanuts optional

Equipment

  • 9-inch springform pan
  • Medium bowl
  • Large Mixing Bowl
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Gradually add the sugar and mix until well combined.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  5. Step 5: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
  6. Step 6: Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  7. Step 7: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
  8. Step 8: Before serving, drizzle the caramel sauce over the top of the cheesecake and sprinkle with chopped peanuts, if desired. Slice and serve chilled.

Notes

Store leftovers in the refrigerator, covered, for up to 5 days. You can also freeze slices for up to 2 months; just wrap them tightly in plastic wrap before freezing.