Chocolate Caramel Peanut Cheesecake
Submitted by DEBRAIRENE
Decadent chocolate cheesecake layered with gooey caramel and crunchy peanuts on a graham cracker crust. Each slice reveals ribbons of caramel swirled through rich cocoa cream cheese.
YIELD
16 servingsPREP
10 minCOOK
30 minREADY
40 minThree indulgent layers come together in this showstopper dessert that tastes like a candy bar in cheesecake form.
A buttery graham cracker crust gets blanketed with melted caramel, then showered with chopped peanuts for crunch. The cream cheese filling, whipped silky-smooth and swirled with melted chocolate, pours over the top and bakes into velvety perfection.
Chill it overnight and you’ve got a slice-able sensation where sweet caramel oozes, chocolate melts on your tongue, and peanuts add that satisfying snap.
Kitchen Tips
- Use a heavy saucepan for caramel to prevent scorching
- Let cream cheese come to room temperature for lump-free filling
- Run a knife around the pan edge immediately after baking to prevent cracks
- Chill 8 hours or overnight for cleanest slices
Ingredients
Directions
Graham Cracker Crust Combine graham cracker crumbs and melted butter.
Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan.
Bake at 350℉ (180℃) for 6 to 8 minutes. Cool Combine caramels and milk in heavy saucepan.
Cook over low heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed with electric mixer until light and fluffy.
Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition.
Stir in vanilla and melted chocolate, beat until blended.
Pour over pecan layer.
Bake at 350℉ (180℃) for 30 minutes.
Remove from oven and run knife around edge of pan to release sides.
Let cool to room temperature.
Cover and chill 8 hours.
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