This caramel nut cheesecake is a rich, decadent dessert with ribbons of salted caramel, topped with caramel-coated peanuts and a generous chocolate drizzle. This post is sponsored by ACME Markets. All thoughts and opinions are my own.
I love finding ways to make everyday tasks more rewarding, and loyalty rewards at my local ACME Markets are a guilty pleasure. The SHOP, PLAY, WIN!® Collect & Win MONOPOLY game makes grocery runs fun — you can collect game pieces and win prizes while you shop.
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 several participating MONOPOLY Collect & Win products you can find in your local ACME Markets. Many participating items appear in the dairy and snack aisles, which makes picking up what you need easy while you play the game.
The cheesecake is built on my favorite base: smooth, creamy, and not overly sweet, which pairs perfectly with caramel and peanuts. I typically make it with sour cream for richness, but plain nonfat Greek yogurt is an easy swap when I want to reduce calories without sacrificing texture.
I used a salted caramel sauce I keep on hand because I like it thick enough to create defined swirls in the batter and to hold up on the finished cake. Store-bought salted caramel works equally well and saves time.
The caramel and peanut combination tastes like a candy bar when paired with cheesecake and a chocolate drizzle — irresistible and crowd-pleasing.
Recipe Card
Caramel Nut Cheesecake
Amanda Powell
Pin Recipe
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
- ½ cup salted caramel sauce
For the Topping
- 1 ½ cups dry roasted peanuts
- ¾ cup salted caramel
Instructions
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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 up the sides of the pan. Chill while preparing the batter.
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Preheat the oven to 325°F (163°C).
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Beat the cream cheese until very smooth. Add the eggs one at a time, mixing each in completely before adding the next.
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Beat in the sugar and vanilla until just combined. Gently stir in the sour cream, taking care not to overmix.
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Pour half the batter into the prepared pan, then spoon half the salted caramel over it. Add the remaining batter and the rest of the caramel, then swirl the caramel into the batter with a knife.
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Bake 45 minutes. When finished, crack the oven door and prop it open slightly for an hour to cool gently — this helps prevent cracks.
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Cool to room temperature, then chill until fully set, at least four hours or overnight.
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Toss the dry roasted peanuts with the extra salted caramel until well coated. Spread over the chilled cheesecake just before serving.
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Serve immediately. Store chilled for up to five days.
Notes
Nutrition