Cheesecake with Oreos, caramel and peanuts is the ultimate cheesecake! It’s crispy, chewy, crunchy, sweet and delicious. The cheesecake consists of an Oreo biscuit base, caramel with salted peanuts, chocolate ganache and cream cheese filling with vanilla. I’ve got a few cheesecake recipes and some of the most popular are Daim cheesecake, Ferrero Rocher cheesecake and Oreo cheesecake with chocolate mousse. Enjoy!
Cheesecake with Oreos, caramel and peanuts
IngredientsOreo biscuit base
Oreo biscuit base
Pulse the biscuits in a food processor so they’re finely crushed. Melt the butter and mix well with the biscuits to form an even mixture. Pour the biscuit mixture into a springform cake tin lined with baking paper on the bottom (mine is 23 cm in diameter). Press the mixture firmly into the bottom and up the sides and place the tin in the refrigerator.
Caramel with peanuts
Boil the sugar and water in a thick-bottomed pot without stirring it. Boil it until it browns. Stir in the cream and add the butter. Let it boil for a few minutes until it becomes a thick caramel. Add the peanuts and allow the caramel to cool slightly before pouring it onto the Oreo biscuit base. Refrigerate the cake again.
Heat the cream to just below boiling point and pour it over the chocolate (in a heatproof bowl) and set it aside for a little while. Using a spatula, stir in the center of the bowl until the mixture combines and becomes glossy. Pour the ganache onto the caramel and put the tin back in the refridgerator.
Cream cheese filling
Whisk together the cream cheese, confectioner’s sugar and vanilla. Whisk the cream into a light foam and fold it into the cream cheese mixture. Spread the cream filling over the base in an even layer and refrigerate it for at least 3 hours.
Release the cake from the tin and decorate the cake with Oreos and peanuts. Serve immediately. Enjoy!