mydessertmood

Salted Caramel Peanut Cheesecake
Look at that thick, glossy layer of homemade salted caramel cascading over crunchy roasted peanuts and rich, creamy cheesecake... 🥹🔊 Pure dessert heaven combining smooth creaminess, crunchy nuts, and buttery salted caramel goodness!

⏱️ QUICK INFO
Bake Temp & Time: 160°C (320°F) for approximately 45–60 minutes

Yield: 1 springform pan dessert

🛒 THE INGREDIENTS
Chocolate Cookie Crust: Chocolate sandwich cookies and melted butter.

Cheesecake Filling: 500 g cream cheese, 100 g granulated sugar, 2 large eggs, and 150 ml heavy cream.

Homemade Salted Caramel: 400 g granulated sugar, 120 g unsalted butter, 150 ml heavy cream, and a pinch of flaky sea salt.

Topping: 150 g peanuts, 200 ml prepared salted caramel, and a pinch of flaky sea salt.

👩‍🍳 THE METHOD
Prepare Crust: Crush the chocolate sandwich cookies into fine crumbs, mix with melted butter, and press firmly across the bottom and up the sides of a parchment-lined springform pan.

Make Filling: Beat the cream cheese and sugar until smooth, add the eggs, pour in the heavy cream, and mix until thick and creamy before pouring into the crust.

Bake & Cool: Bake at 160°C (320°F) for 45–60 minutes until edges are set with a slight wobble in the center, then cool completely and refrigerate until chilled.

Make Salted Caramel: Melt the sugar in a saucepan until amber, carefully stir in the butter, slowly add the heavy cream, and finish with a pinch of flaky sea salt.

Assemble & Serve: Scatter peanuts over the chilled cheesecake, spread 200 ml of prepared caramel over the top, sprinkle with flaky sea salt, chill until set, and slice!

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