Decadent Peanut Butter Dark Chocolate Caramel Ripple Cheesecake
Indulge in pure dessert bliss with this Decadent Peanut Butter Dark Chocolate Caramel Ripple Cheesecake—a show-stopping masterpiece that combines velvety cream cheese, rich peanut butter, and luscious swirls of dark chocolate and caramel. Set atop a buttery graham cracker crust, this cheesecake delivers layers of luxurious flavor and texture in every bite. The batter is carefully rippled with melted dark chocolate and silky caramel for a marbled effect that’s as stunning to look at as it is delicious to taste. Baked to perfection in a water bath to ensure a crack-free surface, this cheesecake boasts a smooth, creamy texture with a hint of tangy sour cream. Perfect for special occasions or when you crave an indulgent treat, serve it with extra caramel drizzle or dark chocolate shavings for the ultimate gourmet dessert experience.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.75 cup Peanut butter (creamy)
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Dark chocolate chips
- 0.5 cup Caramel sauce
- 0.25 cup Heavy cream
Instructions
Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan lightly with butter.
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes.
Add the granulated sugar and continue to beat until fully combined.
Mix in the peanut butter, sour cream, and vanilla extract, ensuring the mixture is smooth.
Add the eggs, one at a time, blending just until each egg is incorporated. Do not overmix.
Melt the dark chocolate chips with the heavy cream using a microwave or double boiler. Stir until smooth and set aside to cool slightly.
Pour half of the cheesecake batter into the cooled crust and smooth the top.
Drizzle half of the melted dark chocolate mixture and caramel sauce over the batter. Use a knife to create gentle swirls for a ripple effect.
Pour the remaining cheesecake batter over the top, then repeat the swirling process with the remaining dark chocolate and caramel sauce.
Place the springform pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracks).
Bake the cheesecake in the preheated oven for 65–75 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar.
Remove the cheesecake from the water bath, run a knife around the edges to loosen it, and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 6 hours or overnight before serving for best results.
Slice and serve with additional caramel drizzle or dark chocolate shavings if desired.
Nutrition Facts
Calories |
8392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 573.8 g | 736% | |
| Saturated Fat | 294.3 g | 1472% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1857 mg | 619% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 729.6 g | 265% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 532.9 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1428 mg | 110% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 3840 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
