Caramel cheesecake with sea buckthorn and peanut butter balls

This decadent cheesecake is a showstopper on any dessert table. Serve it chilled for the best experience, allowing the caramel and peanut flavors to meld perfectly with the creamy cheese layer. For an elegant touch, garnish with a sprinkle of finely chopped roasted peanuts around the edge. You can also add a drizzle of warm caramel sauce on top just before serving to enhance the sweetness and visual appeal. Pair this cheesecake with a cup of freshly brewed coffee or a light herbal tea to balance the rich flavors. If you’re serving it after a dinner party, consider a late-harvest dessert wine or a glass of bubbly to complement the sweet and savory notes. And if you're feeling extra indulgent, why not serve each slice with a dollop of whipped cream and a few fresh berries on the side? It adds a lovely pop of color and a refreshing twist that complements the richness of the cake beautifully.

For those who are gluten-free or vegan, adapting this delicious recipe is easy and still scrumptious! To make a gluten-free variation, simply replace the regular flour with a gluten-free all-purpose flour blend. Ensure the baking powder used is also gluten-free. For a vegan version, substitute the butter in the cheesecake base and crumble with a dairy-free butter alternative. Replace the cream cheese with a vegan cream cheese substitute. Use flaxseed meal mixed with water as an egg replacement: 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. For the cream, opt for a dairy-free whipping cream. Finally, ensure that your caramel ingredients (sugar, water, non-dairy cream, and vegan butter) meet vegan standards.