Apologies to any non-nut lovers out there, but there's yet another Peanut Butter recipe on the blog today. I know, I'm sorry, but I just can't help myself!
Peanut butter, to me, is better than chocolate. I could happily eat it from a jar with a spoon like normal people would a carton of yoghurt. I'm aware that I may be a bit too obsessed, but I couldn't care less...
Anyway, the second I spotted Averie Cook's Deep Pan Oreo Peanut Butter Pie, sprinkled with Snickers and Salted Caramel sauce, I knew that I had to make my own version. Rich, creamy, decadent and so very naughty, my Peanut Butter Cheesecake With Salted Caramel Drizzle is, quite simply, utterly divine.
I took Averie's idea of topping with snickers and salted caramel (although the rest of the recipe is my own PB cheesecake recipe) because, well, why mess with perfection? This is everything I look for in a pud and more.
If you've never made your own salted caramel sauce before, then you're in for a real treat. If you happen to make it for this pud, then set some aside to enjoy THE best homemade hot chocolate you'll ever taste.
What are you favourite guilty pleasures? And do you have any spectacular cheesecake recipes to share?
Sam x
PEANUT BUTTER CHEESECAKE WITH SALTED CARAMEL DRIZZLE
Ingredients:
One packet Oreos
4 tbsp butter, melted
220g cream cheese, softened
80g sour cream
185g smooth peanut butter
125g icing sugar
4 snickers, chopped, to decorate
For the salted caramel sauce:
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1 tsp salt
4 snickers, chopped, to decorate
For the salted caramel sauce:
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1 tsp salt
Method:
1) To make the pie crust, blitz the Oreos in a processor to a fine crumb, then add the melted butter and pulse until combined. Press the mixture into a lined springform tin, then place in the freezer to set.
2) Once set, start making the cheesecake topping by combining the cream cheese, sour cream, peanut butter and the icing sugar in a mixer until creamy. Pour over the Oreo crust and smooth over, scattering the chopped snickers on top. Leave to set in the fridge for at least 3 hours.
3) When you're ready to serve, make the salted caramel sauce by melting together the butter, sugars and syrup in a saucepan. Allow to simmer for 3 minutes, stirring occasionally to stop it from catching. Add the cream and half of the salt (add more to taste), then let cook for an extra minute.
4) Drizzle the salted caramel over the cheesecake, then serve.
