Happy Easter Sunday y’all! Hope the long weekend is treating you well. I have spent far too much time in the kitchen, washing up a constant stream of dishes. But one of the outcomes of all my baking is this delightful Caramel Cheesecake.
The silky soft caramel filling contrasts perfectly with the crunchy graham cracker crust. But I couldn’t stop there. I also added a generous scattering of peanut brittle and a drizzle of dark chocolate.
Caramel is the best. But have you ever tried Caramel Cheesecake? It really is something special. The creamy filling is sweet at first but has that perfect tang from the cream cheese. To make this cheesecake I used a beautifully thick caramel sauce from Perfection Chocolates.
They are a gourmet chocolatier in Sydney, Australia that makes the loveliest chocolate confections by hand. Their caramel sauce takes four hours to make resulting in incredible depth of flavour. You can grab a jar of this magical sauce online, as they ship internationally.
The peanut brittle topping, also from Perfection Chocolates, adds a little extra of that toffee caramel flavour. And a drizzle of dark chocolate never goes astray. This cheesecake is so easy to throw together and your guests will be begging for a second slice.
You could make one round cheesecake like I did or use a mini cheesecake tin or muffin tin to make mini cheesecakes if you prefer. It’s also no bake, which is in my book spells e-a-s-y!
No Bake Caramel Cheesecake Slice with Peanut Brittle
Makes one 8 inch cheesecake
150 grams (1 and 1/2 cups) graham cracker or plain biscuits, finely crushed
115 grams (1/2 cup or 1 stick) unsalted butter, melted
500 grams (18 ounces) cream cheese, room temperature
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
1/2 cup + 3 tablespoons thick caramel sauce* (homemade or store bought)
120 ml (1/2 cup) whipped cream
1 cup peanut brittle, smashed*
40 grams (1/4 cup) dark chocolate pieces
Grease and line a round springform tin with baking or parchment paper. Using a food processor, crush the graham crackers or plain biscuits until they resemble fine crumbs. Pour in the melted butter and whizz again. Give it a stir until all the biscuits are nice and moist and stick together when pressed with your finger. Pour the biscuits into your prepared tin and press down using the back of a spoon until you have a nice even layer. Pop into the fridge.
Next, add your cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy. Add your sugar and vanilla and beat until combined. Add the caramel sauce and beat again until all the mixture is smooth and all the caramel is incorporated. Then gently fold in the whipped cream. Grab your biscuit base from the fridge and spread the cheesecake mixture on top. Gently smooth the top with a spatula. Pop back into the fridge to set for 3-4 hours.
Prior to serving, run a knife around the edges of the cheesecake before removing the springform tin. Cover the cheesecake with chunky pieces of peanut brittle. Melt the dark chocolate in the microwave, stirring every 10 seconds, and then drizzle of the top using a small spoon. Slice and enjoy!