No-Bake Peanut Caramel Cheesecake
German-style cheesecake with oat cookie crust and creamy peanut-caramel sauce. Cream cheese and Greek yogurt base set with vanilla pudding powder, topped with homemade peanut butter caramel. Baked low and slow, then cooled in the oven for a tender crumb.
Ingredients
Instructions
- 1
Line springform pan with parchment paper. Brush edges with butter and dust with flour.
- 2
Place oat cookies in freezer bag and crush with rolling pin until fine crumbs form.
- 3
Mix crushed cookies with half the peanut butter. Spread evenly over pan bottom, press firmly, and refrigerate.
- 4
Preheat oven to 325°F convection.
- 5
Beat cream cheese, Greek yogurt, vanilla pudding powder, eggs, and half the sugar with electric mixer until smooth, several minutes.
- 6
Pour filling into prepared pan. Bake in lower oven rack for about 50 minutes.
- 7
Turn off oven and open door. Let cheesecake cool completely inside oven.
- 8
Heat remaining sugar in a pan until caramelized. Add cream and simmer until sugar dissolves.
- 9
Remove from heat, stir in remaining peanut butter until combined into sauce.
- 10
Remove cheesecake from pan, pour peanut caramel sauce over top, and serve.
Tips
Cool cheesecake in turned-off oven with door slightly open to prevent cracking.
Crush cookies to fine crumbs for even crust binding.
Good to Know
Refrigerate up to 4 days covered, or freeze sauce separately up to 1 month.
Prepare crust 1 day ahead. Bake filling 1 day ahead. Prepare caramel sauce up to 2 days ahead, refrigerate, rewarm gently before serving.
Serve chilled or at room temperature. Spoon warm peanut caramel sauce over individual slices.
Common Mistakes
Do not skip cooling in oven to prevent surface cracks.
Do not boil caramel sauce vigorously or cream may separate.
Do not overbake filling or texture becomes dense.