This caramel nut cheesecake is a decadent dessert with ribbons of salted caramel, topped with caramel-coated peanuts and a drizzle of chocolate. This post was sponsored by ACME Markets. All thoughts and opinions are my own.
I love getting more from everyday tasks, and loyalty rewards at my local ACME Markets are a weakness. The SHOP, PLAY, WIN!® Collect & Win MONOPOLY game makes grocery runs more fun — you shop as usual, collect game pieces, and can win prizes along the way.
The MONOPOLY Collect & Win game is available at ACME Markets and other Albertsons Companies stores including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, Carrs/Safeway, United Supermarkets, Amigos, Albertsons Market and Market Street.
For this caramel nut cheesecake I used a few participating MONOPOLY Collect & Win Game products from the dairy and snack aisles at ACME Markets. Using items from the promotion helped streamline shopping and inspired the flavor pairing for this cheesecake.
Be sure to download the SHOP, PLAY, WIN!® app to enter the online sweepstakes and access more chances to win. The app complements in-store play and adds extra ways to earn rewards while you shop.
This cheesecake uses my favorite basic cheesecake base — creamy, smooth, and not too sweet so it pairs well with richer toppings. The recipe calls for sour cream, but you can substitute plain nonfat Greek yogurt to reduce calories without sacrificing texture. The yogurt works well and gives the dessert a lighter feel.
I used a homemade salted caramel sauce that I keep on hand because it can be made thick enough to remain controlled when swirled into the cheesecake. Store-bought salted caramel also works great and saves time when you need it.
The combination of caramel and peanuts tastes like a candy-bar-inspired cheesecake: sweet, salty, crunchy and rich. A drizzle of chocolate finishes the dessert and balances the caramel and nuts perfectly.
Recipe Card
Caramel Nut Cheesecake
Amanda Powell
30 mins
45 mins
1 hr
2 hrs 15 mins
1 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 (or plain nonfat Greek yogurt)
- 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. Combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly along the bottom and sides of the pan. Chill while preparing the batter.
- Preheat the oven to 325°F (163°C).
- Beat the cream cheese gently until very smooth. Add the eggs one at a time, mixing each in completely before adding the next.
- Beat in the sugar and vanilla until just combined. Fold in the sour cream (or Greek yogurt) until incorporated. Avoid overmixing.
- Pour half the batter into the prepared pan. Spoon half the caramel over the batter. Add the remaining batter and top with the rest of the caramel, then swirl the caramel into the batter.
- Bake for 45 minutes. After baking, crack the oven door and prop it open slightly for one hour to cool slowly; this helps prevent cracking.
- Cool to room temperature, then chill until fully set—at least four hours or overnight.
- Toss the peanuts with the remaining caramel until coated and spread evenly over the chilled cheesecake.
- Serve immediately. Store chilled up to five days.
Notes
Nutrition
Calories: 544kcal
Carbohydrates: 39g
Protein: 10g
Fat: 40g
Saturated Fat: 18g
Cholesterol: 128mg
Sodium: 312mg
Fiber: 2g
Sugar: 28g
Tried this recipe?
Tag me on Instagram! @acookienameddesire #acookienameddesire