As you can see, a whole lot is going on here! This is the type of cheesecake that needs to be served in thin slices so you’re able to finish a slice in one sitting without passing out. Perfection! Beating the cheesecake filling for too long will tend to incorporate too many air bubbles into the batter. These air bubbles will create an unsightly bubbly surface on your cheesecake. Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan. Caramel Peanut Topping: ok so this didn’t work exactly how I imagined. As you can see in some photos, I initially poured this on top of the whole cheesecake. I didn’t realize that after taking photos, the caramel topping would harden completely! This made the cheesecake hard to cut, so I suggest pouring the sauce on top of individual slices before serving.

Bake crust in preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F.CARAMEL SAUCE: For a twist on the drizzle, consider using butterscotch or salted caramel sauce instead of regular caramel. Scoop the ganache into a large bowl and use a handheld electric mixer to beat the ganache until it’s fluffy. VANILLA EXTRACT: While vanilla extract adds a classic, warm flavor, you can experiment with different extracts to create unique variations.

MAKE AHEAD: Once they’ve cooled and set in the fridge, you can cover them tightly with plastic wrap or aluminum foil. For mini cheesecakes, this might be a little difficult as the surface of the cheesecakes is small. So suffice if you keep to the baking time as indicated in the recipe. Make Ahead: The only thing that I recommend making ahead of time is the cheesecake and caramel. The whipped ganache will solidify in the refrigerator, and may not be the same if you try to rewhip it. For the caramel, I recommend just making a batch of the caramel sauce by itself. Then, when you’re ready to serve, heat it up in the microwave for about 30 seconds, then stir in the peanuts. Add melted butter and mix them well until the crumbs are all wet. There is no need to add sugar to the crust as the Oreo cookie filling is sufficiently sweet. Chill in the refrigerator for about 8 hours or preferably overnight. I like to just place a layer of paper towel on top to cover, so if the cheesecake “sweats” I can just dab it off.Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line the bottom with parchment rounds. Prepare Water Bath: Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger round pot to completely protect my crust from the water. Place the pan into a larger pan big enough to hold the water.

To make the cheesecake itself, you’ll need a few simple ingredients like cream cheese, peanut butter, sugar, cornstarch, sour cream, vanilla extract and eggs. The recipe combines the rich and indulgent flavors of a classic cheesecake with the irresistible deliciousness of your favorite candy bar to create a truly decadent dessert.To avoid this, keep to the baking time indicated in the recipe. For full-sized cheesecakes, to test if the cheesecakes are done, press the edges of the cheesecake. If it is firm when pressed, the cakes are done. Ideally, the sides should be firm but the center still wobbly. For the Chocolate and Caramel Swirls: Pour half of the cheesecake batter onto the cooled crust. Drizzle both caramel and chocolate sauce over the top (don’t go overboard, see photos above for how it should look). Use a butterknife to swirl the sauces into the cheesecake. Repeat with pouring on the remaining batter and swirling some more chocolate and caramel on top. For the last two flavours: caramel and chocolate, I swirled both caramel and chocolate sauce throughout the cheesecake! To do this, pour half of the batter into the pan, then drizzle both on top.

NUTS: You can add a half cup of chopped peanuts if you want an even nuttier version of the mini cheesecakes. SIMPLE PREPARATION: Despite their impressive appearance, these mini cheesecakes are surprisingly easy to make. The step-by-step instructions ensure that even novice bakers can create a stunning dessert. Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated. Combine the granulated sugar, salt, and flour in a small bowl and add it to the cream cheese. Beat for about 20 seconds.

For more chocolate taste, sift half a tablespoon cocoa powder into the cheesecake batter together with the flour and salt. You can also add 50g of chocolate chips into the batter after the cream like in this chocolate peanut butter cheesecake. Mix well. Now just pour your crumbs into a prepared springform pan, and use the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan. Pre-bake for 10 minutes so the crust can hold together. Keep the cheesecakes chilled all the time. The cakes can last in the fridge for a good 4 to 5 days. Store them in a container to avoid the cakes from drying while in the fridge. Make the Cheesecake: In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese and peanut butter together on low speed until creamy, about 2-3 minutes.