Caramel Nut Cheesecake
Creamy cheesecake topped with caramel and peanuts to make a caramel nut cheesecake
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 16 oz full fat cream cheese room temperature
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups sour cream room temperature
- ½ cup salted caramel sauce
For the Topping
- 1 ½ cups dry roasted peanuts
- ¾ cup salted caramel
Instructions
- Wrap the outside of an 8-inch springform pan with aluminum foil. Blend together the graham cracker crumbs and the melted butter until the mixture resembles wet sand. Press the mixture firmly along the sides and the bottom of your springform pan. Place in the refrigerator while you work on the batter.
- Preheat the oven to 325 degrees F.
- Beat the cream cheese gently until it is very smooth. Beat in the eggs one at a time, beating each egg in completely before adding the next egg.
- Beat in the sugar and vanilla extract, and mix until just combined. Stir in the sour cream, and mix until it is just combined. It is very important that you do not over mix.
- Pour half the batter into the springform pan. Add in half the caramel sauce over it. Pour in the remaining batter, then the remaining caramel. Swirl the caramel and batter together.
- Bake for 45 minutes. Do not open the oven all the way, instead crack open the oven door and prop it open a crack for an hour. This helps to prevent cracking.
- Cool the cheesecake to room temperature, then chill until it is fully chilled through—at least four hours.
- Mix the peanuts and the caramel together until well combined. Pour and spread over the cheesecake.
- Serve immediately. The cheesecake is best stored chilled for up to five days.
Notes
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