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Peanut Butter Cheesecake with Caramel Bliss

This Peanut Butter Cheesecake with Caramel Bliss is a quick and easy dessert that combines creamy peanut butter and rich cheesecake, topped with a luscious caramel sauce—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs A classic choice for the crust that adds a lovely crunch.
  • 0.5 cup unsalted butter melted
  • 0.25 cup sugar Just a touch of sweetness to balance the flavors.
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup creamy peanut butter Adds that irresistible nutty flavor.
  • 1 cup sugar To sweeten the filling perfectly.
  • 3 large eggs Helps the cheesecake set beautifully.
  • 1 tsp vanilla extract A dash of flavor that enhances the sweetness.
For the Caramel Sauce
  • 1 cup brown sugar The base for our luscious caramel sauce.
  • 0.5 cup heavy cream Makes the caramel rich and smooth.
  • 0.25 cup unsalted butter Adds depth to the caramel flavor.
  • 1 tsp vanilla extract For that warm, inviting aroma.
  • Pinch salt To bring out all those flavors.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Saucepan

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool.
  3. Step 3: In a large bowl, beat the softened cream cheese and peanut butter together until smooth. Gradually add the sugar, mixing until fully incorporated.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Step 5: Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
  6. Step 6: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  7. Step 7: To make the caramel sauce, combine brown sugar, heavy cream, butter, vanilla extract, and salt in a saucepan over medium heat. Stir until the mixture comes to a boil, then reduce the heat and simmer for 5 minutes until thickened.
  8. Step 8: Allow the caramel sauce to cool slightly before drizzling over the chilled cheesecake.
  9. Step 9: Slice and serve the peanut butter cheesecake topped with caramel bliss. Enjoy!

Notes

For a make-ahead option, prepare the cheesecake a day in advance and chill overnight. Store covered in the fridge for 5-7 days or freeze slices for up to 3 months.