Peanut Butter Cheesecake with Caramel Drizzle

Craving a creamy, indulgent dessert that’s rich and decadent? This Peanut Butter Cheesecake with Caramel Drizzle is the perfect combination of smooth, velvety cheesecake and the irresistible flavors of peanut butter and caramel!

Imagine a silky peanut butter cheesecake sitting on a buttery crust, topped with a warm, golden caramel drizzle. Each bite is a heavenly blend of rich peanut butter and sweet, sticky caramel that will have your taste buds dancing.

This cheesecake is the ultimate indulgence – creamy, sweet, and full of comforting flavors. It’s perfect for any occasion, from family dinners to special celebrations, and is sure to be a hit with anyone who loves peanut butter and caramel!

Ready to treat yourself to this luxurious dessert? Let’s make this Peanut Butter Cheesecake with Caramel Drizzle and enjoy every creamy, caramel-filled bite!

Why You’ll Love This Recipe

• Perfect Peanut Butter Texture: Smooth, thick, and creamy — like the best parts of peanut butter and cheesecake combined.
• Simple Yet Impressive: Easy steps, classic ingredients, and a presentation that feels fancy but isn’t fussy.
• Make-Ahead Friendly: It tastes even better after a night in the fridge, making it a smart dessert to prep in advance.
• Balanced Sweetness: The cheesecake isn’t overly sugary, letting the peanut butter and caramel do the work.
• Versatile Finish: You can drizzle, spread, or swirl the caramel topping — or even add crushed peanuts for texture.

What You Need to Know Before You Start

Prep Time & Cook Time
Prep Time: 25 minutes
Bake Time: 1 hour
Chill Time: At least 6 hours or overnight
Total Time: About 7.5 hours (most of it hands-off)

Servings
This 9-inch cheesecake yields about 12 generous slices.

Difficulty
Intermediate. The steps are clear, but it’s best to follow the timing closely for the perfect bake and texture.

Required Kitchen Tools

• 9-inch springform pan
• Electric mixer (stand or hand)
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Roasting pan (for water bath, optional but helps prevent cracking)
• Wire rack for cooling

Ingredients

Here’s what you’ll need for the crust, filling, and toppings. Quantities are in the recipe card below.

For the Crust:

• Graham crackers: Crushed finely, this forms the buttery, slightly sweet base.
• Granulated sugar: Just a touch for sweetness and structure.
• Unsalted butter: Melted and mixed in to bind the crust together.

For the Cheesecake Filling:

• Cream cheese: Full-fat and softened to room temp — smooth and rich is the goal.
• Granulated sugar: To sweeten the base without overpowering the peanut butter.
• Creamy peanut butter: Smooth and unsweetened or lightly sweetened works best.
• Vanilla extract: Adds warmth and rounds out the flavors.
• Large eggs: These provide structure and help it set evenly.
• Sour cream: For a bit of tang and extra creaminess.
• Heavy cream: Adds richness and a smooth mouthfeel.

For the Topping:

• Creamy peanut butter: Slightly warmed for easier spreading.
• Heavy cream: Helps create a drizzle consistency.
• Caramel sauce: Store-bought or homemade — smooth, pourable, and not overly thick.

Variations for Peanut Butter Cheesecake

• Chocolate Swirl: Drop spoonfuls of melted chocolate onto the batter before baking. Swirl with a knife for a marbled effect.
• Crunchy Peanut Crust: Mix crushed pretzels or chopped peanuts into the graham cracker crust for a salty-sweet base.
• Mini Cheesecakes: Use a muffin pan with liners and bake for about 18–20 minutes. Great for parties or individual servings.
• Oreo Crust: Swap graham crackers with crushed Oreos for a richer, chocolatey contrast.
• Peanut Butter Cup Topping: Garnish the finished cheesecake with halved mini peanut butter cups for extra indulgence.

How to Make Peanut Butter Cheesecake – Step-by-Step Instructions

1. Prep the Crust

1. Preheat oven to 325°F (163°C).
2. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides.
3. In a bowl, combine 1½ cups crushed graham crackers, ¼ cup granulated sugar, and ¼ cup melted unsalted butter.
4. Press the mixture firmly into the bottom of the pan using the bottom of a glass or measuring cup.
5. Bake for 8–10 minutes, then set aside to cool slightly while you make the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat 4 (8 oz) packages of softened cream cheese on medium speed until smooth and lump-free.
2. Add 1 cup granulated sugar and beat until combined.
3. Mix in 1 cup creamy peanut butter and 1 tsp vanilla extract, scraping the sides of the bowl as needed.
4. Add 4 large eggs, one at a time, mixing on low just until incorporated. Do not overmix.
5. Gently fold in 1 cup sour cream and ½ cup heavy cream until smooth and fully combined.

3. Bake the Cheesecake

1. Pour the filling over the prepared crust and smooth the top.
2. For best results, wrap the outside of the pan with foil and place it in a large roasting pan filled with 1 inch of hot water (this prevents cracks).
3. Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
4. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to reduce cracking.
5. Remove and cool on a wire rack. Then refrigerate for at least 6 hours or overnight.

Serving and Decoration

This cheesecake is rich, so a little goes a long way. For a clean slice, dip your knife in warm water and wipe it between cuts. Before serving:

• Warm ½ cup creamy peanut butter with 2 tablespoons heavy cream until smooth and pourable.
• Drizzle it over the chilled cheesecake.
• Then add ½ cup caramel sauce in slow, circular motions for a glossy finish.

Optional garnish ideas: chopped roasted peanuts, mini peanut butter cups, or a sprinkle of sea salt.

How to Store Peanut Butter Cheesecake

• Fridge: Cover loosely with plastic wrap or store in an airtight container. Keeps well for up to 5 days.
• Freezer: Freeze individual slices wrapped in plastic and foil. Best within 2 months. Thaw in the fridge overnight.
• Don’t freeze with caramel drizzle: Add toppings only after thawing.

Tips and Tricks for Success

• Room temperature ingredients make a smoother batter and reduce lumps.
• Avoid overmixing once eggs are added to prevent cracks and dense texture.
• Water bath = no cracks (or reduce oven temp to 300°F and bake longer as an alternative).
• Chill completely before slicing — this helps the cheesecake hold its shape.
• Drizzle just before serving to keep the caramel fresh and glossy.

Nutrition Information (Per Slice)

Component	Amount
Calories	~490 kcal
Fat	35g
Saturated Fat	17g
Carbohydrates	35g
Sugars	24g
Protein	9g
Fiber	1g
Sodium	230mg

Values are estimates and may vary based on ingredient brands.

Peanut Butter Cheesecake FAQs

Q: Can I use natural peanut butter?
A: It’s best to use regular creamy peanut butter for a smoother texture. Natural kinds may separate or become oily.

Q: Can I skip the water bath?
A: Yes, but your cheesecake may crack. You can reduce oven temp and bake longer to reduce risk.

Q: How do I make my own caramel sauce?
A: Simmer sugar, butter, and cream until golden and thickened. Cool slightly before using.

Conclusion

This peanut butter cheesecake with caramel drizzle is all about balance — creamy texture, rich peanut flavor, and just the right amount of sweetness. Whether you’re making it for a birthday, holiday, or just a weekend treat, it holds up as a reliable showstopper. Stick to the steps, take your time, and let the ingredients shine.