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Chocolate Peanut Caramel Cheesecake Tart

A delicious fusion of flavors combining a creamy cheesecake filling with a crunchy peanut caramel topping, all nestled in a chocolatey crust.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups chocolate cookie crumbs
  • 1/3 cup melted butter
  • 2 tablespoons cocoa powder
For the cheesecake filling
  • 2 packages cream cheese, softened
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate spread
  • 1/4 cup heavy cream
For the caramel topping
  • 1 cup roasted peanuts
  • 3/4 cup brown sugar
  • 1/4 cup butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine chocolate cookie crumbs, melted butter, and cocoa powder until thoroughly mixed.
  3. Press the mixture firmly into the bottom and sides of a tart pan to form the crust.
  4. Bake the crust for 10 minutes, then let it cool slightly.
Making the Cheesecake Filling
  1. In a large bowl, beat the cream cheese until smooth.
  2. Add brown sugar and granulated sugar, mixing until well combined.
  3. Add eggs one at a time, mixing in thoroughly each time.
  4. Stir in vanilla extract, chocolate spread, and heavy cream until smooth.
  5. Pour the cheesecake filling into the cooled crust, smoothing the top.
  6. Bake for 35-40 minutes, or until the center is set but still slightly creamy.
  7. Let it cool completely before chilling for at least 3 hours to set.
Making the Caramel Topping
  1. Melt butter in a saucepan over medium heat.
  2. Stir in brown sugar and heavy cream, whisking continually until smooth and glossy.
  3. Add in vanilla extract and a pinch of salt, followed by the roasted peanuts.
  4. Allow the caramel to cool slightly before spooning it over the chilled cheesecake tart.

Notes

Store the tart covered in the refrigerator for up to a week. Consider hiding a slice or two to enjoy later!