At a glance
This creamy salted caramel peanut cheesecake comes together in under an hour, making it a perfect autumn dessert fix. You're whipping together cream and curd cheese for a filling that gets baked onto a peanut-cookie crust, then watching for that golden edge and slight jiggle as your guide that it's done just right.
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Make the crust
Blitz the cookies and peanuts in a food processor until finely ground. Tip into the baking tin, add the melted butter, mix well and press evenly over the bottom of the tin.
For this step
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Bake the crust
Bake in the oven for 15 minutes at 180°C.
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Mix the filling
Whip the cream until it thickens, then add the remaining ingredients and whip again until everything is nicely combined.
For this step
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One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
