Peanut Butter & Dark Chocolate Caramel Cheesecake Delight
Indulge in this luscious Peanut Butter & Dark Chocolate Caramel Cheesecake Delight, a dessert that harmoniously fuses the silky richness of cheesecake with the irresistible allure of dark chocolate, the creamy goodness of peanut butter, and the sweet, buttery delight of caramel. Each slice unveils a symphony of flavors and textures, from the crunchy chocolate wafer crust to the smooth, velvety cheesecake layered with decadent chocolate and swirls of butterscotch caramel. Perfect for special occasions or a sweet treat at home, this cheesecake is not just a dessert; it’s a celebration of your love for sweets. Buckle up for a dessert experience like no other, because this cheesecake is truly a temptation overload!
N/A
Servings
320
Calories
12
Ingredients
Ingredients
chocolate wafer cookies
2-3 cups (crushed finely)
salted butter
1/2 cup (melted for greasing pan)
cream cheese
2 lbs (softened)
granulated sugar
1 1/3 cups
eggs
4 (room temperature)
sour cream
1 cup
whipping cream
1/3 cup
vanilla extract
1 teaspoon
peanut butter
1 cup
mini Butterfinger candy bars
10 (crushed in food processor)
butterscotch caramel sauce
1/2 cup
dark chocolate
3 1/2 ounces (melted)
Instructions
1
Preheat your oven to 350°F (175°C) and place an oven rack in the middle.
2
Grease a 10-inch springform pan with butter and double layer the bottom with foil to prevent leaks.
3
In a food processor, crush chocolate wafer cookies until finely ground. Mix the crushed cookies with melted butter and press the mixture firmly into the bottom and up the sides of the greased springform pan. Set aside.
4
In the food processor, crush the mini Butterfinger candy bars to your desired consistency. Set aside.
5
In a large mixing bowl, beat the softened cream cheese until creamy. Gradually incorporate the granulated sugar, mixing well.
6
Add the eggs one at a time, ensuring to blend just until each is fully incorporated, taking care not to overmix.
7
Mix in the sour cream, whipping cream, and vanilla extract until smooth.
8
Transfer 1 ½ cups of the cheesecake mixture to a separate bowl. To the remaining mixture, blend in the peanut butter until well combined, then fold in the crushed Butterfinger bars.
9
Take the reserved cheesecake mixture and blend in the melted dark chocolate until smooth and combined.
10
Spread the chocolate cheesecake mixture evenly over the prepared cookie crust.
11
Next, pour the peanut butter cheesecake mixture over the chocolate layer, smoothing it out carefully.
12
Dollop the butterscotch caramel sauce over the top and use a toothpick or knife to swirl it gently into the batter, creating a beautiful marbled effect.
13
Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water, ensuring it comes about 1 ½ to 2 inches up the sides of the springform pan.
14
Carefully transfer the roasting pan to the middle rack of the oven and bake for approximately 1 hour and 5 minutes, or until the cheesecake is set with a slight jiggle in the center.
15
Once baked, allow the cheesecake to cool at room temperature for about an hour. Then, using a very thin knife, carefully loosen the edges from the springform pan.
16
Remove the springform ring and transfer the cheesecake to a serving platter. Chill in the refrigerator overnight before serving for the best flavor and texture.
Nutrition Information
20g
Fat
31g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Peanut Butter & Dark Chocolate Caramel Cheesecake Delight?
It is a rich, layered dessert featuring a chocolate wafer crust, a velvety cheesecake base divided into peanut butter and dark chocolate layers, and a marbled butterscotch caramel swirl.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C) for this recipe.
What kind of pan is needed for this cheesecake?
A 10-inch springform pan is recommended for this recipe.
How do I prevent the springform pan from leaking in the water bath?
Grease the pan with butter and double layer the bottom with aluminum foil to create a waterproof barrier.
What type of cookies are used for the crust?
This recipe uses 2 to 3 cups of finely crushed chocolate wafer cookies mixed with melted butter.
How much cream cheese is required?
You will need 2 lbs of softened cream cheese for the filling.
Should the eggs be at room temperature?
Yes, the recipe specifies using 4 room temperature eggs for the best consistency.
How do I incorporate the eggs into the batter?
Add the eggs one at a time, blending just until each is fully incorporated to avoid overmixing the batter.
What candy is included in the peanut butter layer?
10 mini Butterfinger candy bars are crushed and folded into the peanut butter cheesecake mixture.
How do I create the marbled effect on top?
Dollop the butterscotch caramel sauce over the top and use a toothpick or knife to swirl it gently into the batter.
What is the purpose of the roasting pan filled with water?
The roasting pan acts as a water bath (bain-marie), which provides gentle, even heat and moisture to prevent the cheesecake from cracking.
How long does the cheesecake need to bake?
Bake for approximately 1 hour and 5 minutes, or until the center has a slight jiggle.
How long should the cheesecake cool before refrigerating?
Allow the cheesecake to cool at room temperature for about an hour before loosening the edges.
How long should the cheesecake chill in the refrigerator?
For the best flavor and texture, the cheesecake should be chilled in the refrigerator overnight.
What is the calorie count per serving?
Each serving contains approximately 320 calories.
How much fat is in one serving?
There are 20g of fat per serving of this cheesecake.
How much protein does this dessert provide?
Each serving provides 7g of protein.
How many carbohydrates are in a serving?
A serving contains 31g of carbohydrates.
How much dark chocolate is used?
The recipe calls for 3 1/2 ounces of melted dark chocolate.
Can I use a food processor for the ingredients?
Yes, a food processor is used to crush both the chocolate wafer cookies and the mini Butterfinger candy bars.
What are the main flavor components?
The main flavors are peanut butter, dark chocolate, butterscotch caramel, and creamy vanilla cheesecake.
How much peanut butter is needed?
The recipe requires 1 cup of peanut butter.
What type of sugar is used in the filling?
The filling uses 1 1/3 cups of granulated sugar.
Is sour cream used in this recipe?
Yes, 1 cup of sour cream is mixed into the cheesecake base for added creaminess.
What is the preparation for the dark chocolate?
The dark chocolate should be melted before being blended into the reserved portion of the cheesecake mixture.
How do I loosen the cheesecake from the pan edges?
After cooling for an hour, use a very thin knife to carefully run along the edges of the springform pan.
Does this recipe include vanilla?
Yes, it includes 1 teaspoon of vanilla extract.
How much whipping cream is required?
The recipe calls for 1/3 cup of whipping cream.
What is the amount of butterscotch caramel sauce used?
You will need 1/2 cup of butterscotch caramel sauce for the swirl topping.
Is this dessert suitable for special occasions?
Yes, with its decadent layers and marbled finish, it is described as perfect for special occasions or as a sweet celebration.