What better way to celebrate an anniversary than peanut butter caramel cheesecake?! Today is our four year wedding anniversary! When I think back on that day, I can’t believe four years have passed. I can honestly remember every detail like it was yesterday. Zan is an amazing husband and it’s been incredible to see him as a father to Romeo… it melts my heart! Tonight we have a babysitter and we’re going to a nice, cozy Italian restaurant to sip wine, enjoy some pasta and reminisce about the last nine years together as a couple. And, obviously, our dessert is waiting for us when we get home! I made this yummy peanut butter, caramel cheesecake to celebrate (although I’m only keeping some, the rest is going to work with Zan!) and it’s seriously AMAZING! I love the combination of peanut butter and caramel and it pairs nicely with the creamy and delightful cheesecake. I use the same basic cheesecake recipe, since I have perfected it. Then I added a 1/3 cup peanut butter and 1/2 cup caramel sauce together and swirled it on top before baking… the results are good ; ) Read more for the recipe… oh and this would be one yummy dessert for Thanksgiving! I also used Giada’s springform pan, which worked beautifully. You can win it here!
Peanut Butter Caramel Cheesecake
Graham Cracker Crust
1 3/4 cups graham crackers crumbs (you can use a small food processor to make the crumbs even)
3 tablespoons sugar
1/2 stick melted butter
Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together.
In a buttered, round springform pan (this is super important to use) press the crust down in an even layer.
Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven.
Cheesecake Filling (Dorie Greenspan book of, Baking)
4 8oz boxes of cream cheese, room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, room temperature
1 1/3 cups heavy cream
1. Turn the oven to 325 degrees and boil some water in a kettle for later
2. Beat cream cheese on medium (about 4 mins) until light and fluffy, scraping down the sides.
3.With the mixer running, add sugar and salt and continue to beat for another 4 mins.
4. Beat in the vanilla and add eggs one at a time, beating full after each addition.
5. Reduce speed to low and add heavy cream
6. Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
(Add caramel and peanut butter sauce on top before baking… see below for recipe)
7. Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
7. Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
8. Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
Caramel and Peanut Butter Topping
1/2 cup caramel sauce
1/3 cup soft, salted peanut butter, stirred.
Mix both of them in a small bowl and then microwave for a few seconds to softened. Then using a small rubber spatula, drizzle over the cheesecake before baking. It can be hard to move it around, but that’s okay, just make sure you try to place it evenly over the top.