Best 7 Caramel Peanut Butter Swirl Cheesecake Recipes

SNICKERS CHEESECAKE

Steps:

• you'll need melted and slightly cooled chocolate in step 4. Melt it before you begin so it has time to cool before beating into the cheesecake.*
• Lower oven rack to the lower third position and preheat to 350°F (177°C). In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 10-inch springform pan (NOT 9-inch)*. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. This helps prevent leakage. Bake for 10 minutes. Sprinkle some of the chopped Snickers on top of the warm crust. Reserve the rest to decorate on top of the cheesecake.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl, about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Divide the batter in half. (There's about 7 cups, so 3.5 cups each.)
• Beat the peanut butter into half of the cheesecake batter. Beat the melted and slightly cooled chocolate into the other half.
• Layer both batters into the pan on top of the crust. This doesn't have to be done in any fancy way, just randomly spoon both into the crust. Using a knife, swirl the two together.
• Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
• Bake for 55-70 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
• Loosen the cheesecake from the rim of the pan and remove the rim. Top with salted caramel, the rest of the chopped Snickers, and/or peanuts. Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

CARAMEL SWIRL CHEESECAKE

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.

CARAMEL-SWIRL CHEESECAKE DESSERT

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.

PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

CARAMEL PEANUT BUTTER SWIRL CHEESECAKE

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 BROWNIES

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.

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE

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.