Shortcrust base

  • Ground nuts: to taste
  • Peanuts: 50 grams (1.75 ounces)
  • Sugar: 50 grams (1.75 ounces)
  • Butter: 75 grams (2.65 ounces)
  • Egg yolk: 1 piece
  • Flour: 120 grams (4.25 ounces)
  • Powdered sugar: 30 grams (1.05 ounces)
  • Baking powder: 0.5 teaspoon
  • Salt: a pinch
  • Ground nuts: 100 grams (3.5 ounces)
  • Milk: 40 grams (1.4 ounces, 2.7 tablespoons)


  • Cream cheese: 600 grams (21.2 ounces)
  • Peanut butter: 100 grams (3.5 ounces)
  • Milk: 60 grams (2.1 ounces, 4 tablespoons)
  • Eggs: 2 pieces
  • Sugar: 100 grams (3.5 ounces)


  • Sugar: 220 grams (7.75 ounces)
  • Orange juice: 60 grams (2.1 ounces, 4 tablespoons)
  • Cream: 60 grams (2.1 ounces, 4 tablespoons)
  • Butter: 60 grams (2.1 ounces, 4 tablespoons)
  • Peanuts: 130 grams (4.6 ounces)


  • 16cm springform pan

    A good quality springform pan is essential for easy removal of your cheesecake. Make sure it's tight-fitting to prevent leaks.

  • Large mixing bowls

    Having multiple large mixing bowls can help keep ingredients organized and make the mixing process smoother.

  • Electric mixer

    An electric mixer, either handheld or stand, will save you time and ensure a smooth, consistent batter.

  • Blender or food processor

    You'll need this to grind the nuts to the right consistency for your crust and candy topping.

  • Silicone spatula

    A silicone spatula is perfect for mixing and scraping bowls clean, ensuring no goodness goes to waste.

  • Saucepan

    Use a heavy-bottomed saucepan for making the caramel. This helps distribute the heat evenly, reducing the risk of burning.


Step 1

The calculations in this recipe are for a 16cm mold.

Step 2

To make the ground nuts, rinse raw peanuts, then dry them in a frying pan over medium heat until golden brown. Peel the peanuts and place them on a silicone mat. Melt the sugar over medium-high heat until it reaches a bright golden color and pour it over the nuts. Let cool, then grind in a blender until you obtain fine crumbs. Be sure to monitor the sugar closely to avoid burning it.

Step 3

For the cake base, stir the softened butter and powdered sugar with a spatula until creamy. Add the egg yolk and mix until smooth. Sift in all the dry ingredients along with the ground nuts. Quickly knead the dough into a ball and refrigerate for two hours. Chilling the dough helps to make it easier to roll out and work with.

Step 4

Roll out the dough thinly and bake at 180°C (355°F) until golden brown, approximately 15-20 minutes. Let the base cool and then grind it in a kitchen machine to make small crumbs.

Step 5

Put the crumbs into a bowl and start gradually adding the milk. The dough should resemble modeling clay; it should not fall apart and should be easy to mold. Use as much or as little milk as needed to achieve the right consistency. Add the milk slowly to avoid making the dough too wet.

Step 6

Firmly press the dough into an even layer on the bottom and sides of a mold (16cm in diameter) and bake at 180°C (355°F) for 10 minutes.

Step 7

Make the cake filling: all ingredients should be at room temperature. Mix the cream cheese with sugar and peanut butter until smooth. Add the eggs one at a time, mixing well after each addition. Finally, add the milk and mix again.

Step 8

Pour the filling onto the baked base and bake at 110°C (230°F) for 2 hours. Let the cake cool in the oven before refrigerating it for about 6 hours. Slow cooling helps to prevent cracks on the cheesecake surface.

Step 9

Decorate with caramel: combine the sugar and orange juice in a saucepan and cook over medium-high heat until it turns amber in color. Remove from heat and carefully add the hot cream. Let it stand for 20 seconds and then stir with a silicone spatula. Be very careful when adding the cream, as the mixture will bubble vigorously.

Step 10

Add the butter and stir until fully incorporated. Finally, mix in the peanuts.

Step 11

Let the caramel cool slightly before pouring it over the cheesecake. Place the cheesecake in the refrigerator for another 2 hours to allow the caramel to set.

Step 12

Remove the cheesecake from the mold and serve. Enjoy!


Close your eyes and imagine the creamy texture of peanut butter cheesecake melting in your mouth, with a hint of caramel crunch adding the perfect contrast. This cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you're feeling a bit adventurous, try serving it with a drizzle of warm chocolate sauce or a sprinkle of sea salt to heighten the flavors. For a more sophisticated presentation, garnish with chocolate curls or roasted peanuts. Whether it's a cozy family gathering or an elegant dinner party, this dessert is bound to be the star of the evening. Don’t forget to serve each slice with a smile and perhaps share the story of how you made this culinary masterpiece!


For a gluten-free variation, simply use gluten-free flour and ensure all other ingredients, like baking powder, are certified gluten-free. Making this cheesecake vegan-friendly is a breeze too! Substitute the butter with vegan butter, use egg replacer instead of eggs, and opt for a dairy-free cream cheese and milk. For the caramel, use coconut cream and vegan butter. The result is a delicious dessert that's 100% plant-based!


  • How do I know when my cheesecake is done baking?

    You’ll know the cheesecake is done when the edges are set, but the center still has a slight wobble. It will firm up as it cools.

  • Can I make this recipe without a springform pan?

    Yes, but a springform pan is recommended for the easiest removal. If you use a regular pan, make sure to grease it well and line the bottom with parchment paper.

  • How can I prevent my cheesecake from cracking?

    Ensure your ingredients are at room temperature, avoid overmixing, and let the cheesecake cool gradually in the oven to prevent cracks.

  • Can I use a different type of nut for the crust?

    Absolutely! Feel free to substitute with almonds, cashews, or any other nut you prefer.

  • What's the best way to store leftover cheesecake?

    Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it.

  • Can I make the caramel ahead of time?

    Yes, you can make the caramel a day in advance. Just reheat it gently until it's pourable before adding it to the cheesecake.

Nutrition facts

Peanut cheesecake with caramel
Recipe Yield:Serves 8
Calories:Approximately 700 calories per serving
Calories (Min - Max):650 - 750
Total Fat:50g
Saturated Fat:20g
Total Carbohydrate:50g
Total Sugars:35g