Best 8 Caramel Peanut Butter Swirl Cheesecake Recipes

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Welcome to the ultimate guide to creating the most delectable caramel peanut butter swirl cheesecake. Embark on a culinary journey to discover the perfect recipe that will delight your taste buds and leave you craving more. From the velvety smooth cheesecake filling to the rich and gooey caramel swirl, this dessert is a symphony of flavors and textures that will tantalize your senses. Let's dive into the world of baking and uncover the secrets of crafting this irresistible treat that will be the star of any gathering.

Here are our top 8 tried and tested recipes!

CARAMEL CHEESECAKE



Caramel Cheesecake image

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 13

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL PEANUT BUTTER SWIRL CHEESECAKE



Caramel Peanut Butter Swirl Cheesecake image

Make and share this Caramel Peanut Butter Swirl Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, room temperature
1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
1/2 cup caramel sauce
1/3 cup natural-style peanut butter, stirred

Steps:

  • Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
  • For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
  • Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
  • Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
  • Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving.

CARAMEL SWIRL CHEESECAKE



Caramel Swirl Cheesecake image

Provided by Carole Bloom

Categories     Cake     Cheese     Bake     Thanksgiving     Valentine's Day     Cream Cheese     Birthday     Shower

Yield Makes 1 (9 1/ 2-inch) round cake

Number Of Ingredients 15

Crust
2 cups (9 ounces) walnuts
2 tablespoons firmly packed light brown sugar
4 tablespoons (2 ounces, 1/4 stick) unsalted butter, melted and cooled
Cheesecake
Nonstick baking spray
2 pounds cream cheese, room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (3 ounces) firmly packed light brown sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups sour cream
1 recipe Classic Caramel Sauce
Special Equipment
1 (9 1/2-inch) round springform pan

Steps:

  • Crust:
  • Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
  • Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
  • Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
  • Cheesecake:
  • Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
  • Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
  • Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
  • Serve the cheesecake at room temperature.

PEANUT BUTTER CARAMEL SWIRLED BROWNIES



Peanut Butter Caramel Swirled Brownies image

Provided by Bobby Flay

Categories     dessert

Time 2h20m

Yield 24 to 48 brownies depending on desired size

Number Of Ingredients 17

1/2 cup heavy cream
1/4 cup sugar
1/4 cup water
1/2 cup smooth peanut butter
1 tablespoon corn syrup
Pinch sea salt
1/8 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, cut into chunks
6 ounces high-quality unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
1 teaspoon espresso powder
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed light brown muscavado sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
1 cup unbleached all-purpose flour

Steps:

  • Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
  • Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
  • Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
  • In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
  • Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
  • Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
  • For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE



PHILADELPHIA Easy Peanut Butter Cheesecake image

Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/3 cup creamy peanut butter
3 Tbsp. milk
2 eggs
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

CARAMEL SWIRL CHEESECAKE BROWNIES



Caramel Swirl Cheesecake Brownies image

Peanut butter cheesecake with swirls of caramel topping off a brownie! Prep time includes time in fridge. 1994 Prize winner of the Pillsbury Bake-Off contest

Provided by cookiedog

Categories     Bar Cookie

Time 2h45m

Yield 24 serving(s)

Number Of Ingredients 15

1 (21 1/2 ounce) package fudge brownie mix
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup creamy peanut butter
1 egg
2 (8 ounce) packages cream cheese, softened
1/3 cup creamy peanut butter
1 cup sugar
3 tablespoons all-purpose flour
1/4 cup sour cream
2 teaspoons vanilla
2 eggs
12 caramels, unwrapped
3 tablespoons whipping cream
1/2 cup whipping cream
1 tablespoon powdered sugar

Steps:

  • Heat oven to 325°F; grease bottom of 13x9-inch pan.
  • In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan.
  • In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base.
  • In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat.
  • Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown.
  • Cool 30 minutes. Refrigerate 1 hour before serving.
  • Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.

CARAMEL-SWIRL CHEESECAKE DESSERT



Caramel-Swirl Cheesecake Dessert image

A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup sweetened shredded coconut, lightly toasted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
3/4 cup sugar
2 tablespoons all-purpose flour
1 cup heavy whipping cream
3 teaspoons vanilla extract
3 eggs, lightly beaten
1/3 cup caramel ice cream topping

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.

SALTED CARAMEL CHEESECAKE



Salted Caramel Cheesecake image

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h20m

Yield 16

Number Of Ingredients 13

1 3/4 cups graham cracker crumbs (about 28 squares)
1/4 cup packed brown sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
3 eggs
3/4 cup whipping cream
1/4 cup caramel-flavored coffee syrup
1/2 cup butter
1 1/4 cups packed brown sugar
2 tablespoons caramel-flavored coffee syrup
1/2 cup whipping cream
1 1/2 teaspoons flaked sea salt

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
  • Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 41 g, TransFat 1 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cheesecake. Use real butter, cream cheese, and peanut butter. Avoid using margarine, Neufchâtel cheese, or processed peanut butter.
  • Make sure your cream cheese is softened to room temperature before you start. This will help it mix smoothly with the other ingredients. If your cream cheese is too cold, it will be lumpy and your cheesecake will be less smooth.
  • Don't overmix the batter. Overmixing can make the cheesecake tough. Mix the ingredients just until they are combined.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
  • Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.

Conclusion:

This caramel peanut butter swirl cheesecake is a delicious and easy-to-make dessert. It's perfect for any occasion, whether you're having a party or just want a special treat for yourself. With its creamy cheesecake filling, rich caramel swirl, and peanut butter topping, this cheesecake is sure to be a hit. So next time you're looking for a delicious and impressive dessert, give this caramel peanut butter swirl cheesecake a try. You won't be disappointed!

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