At a glance
This indulgent autumn cheesecake comes together in under an hour with minimal fuss. You'll press a peanut-cookie base into the tin, pre-bake it briefly, then pour over a smooth salted caramel-cream cheese filling and bake until set—the trickiest part is knowing when it's done (watch for golden edges and a gentle jiggle when you nudge the tin). A final drizzle of salted caramel and peanut scatter makes this rich treat truly irresistible.
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Make the base
Blitz the cookies and peanuts in a food processor until finely ground. Tip into the baking tin, add the melted butter, mix together and press evenly over the bottom of the tin.
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Pre-bake the base
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 whisk again until everything is nicely combined.
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