– 1 ¼ cup All-purpose flour – ½ teaspoon Baking soda – ½ teaspoon Salt – ½ cup Unsalted butter room temperature – ⅔ cup Brown sugar packed light or dark – ⅓ cup White granulated sugar – ½ cup Peanut butter creamy – 1 Large egg room temperature – 1 teaspoon Pure vanilla extract – 1 cup White granulated sugar – 2 tablespoon Unsalted butter room temperature – ½ cup Heavy cream room temperature – ¼ teaspoon Salt – ½ teaspoon Pure vanilla extract – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ⅛ cup Sour cream room temperature – ⅓ cup Salted caramel – 1 teaspoon Pure vanilla extract – 3 Large eggs room temperature – Pretzels for decoration
Add sugar to a medium pot. Cook sugar on medium. Allow the sugar to melt, then stir with a wire whisk. Stir to dissolve all sugar crystals. Wait until it becomes amber. This takes around 15 seconds. Stop cooking immediately.
1
Put half the butter in. Combine. Bubbles will abound. Mix in the remaining butter. Mix in half the heavy cream. Add the remaining heavy cream. Stir in salt and vanilla.
2
Pour caramel into a glass and cool. Prepare this ahead of time. Cover with cling wrap after cooling.Preheat oven to 325°F. Spray a 9-inch spring form pan with non-stick baking spray. Put a 9-inch parchment circle at the bottom. Spray again.
3
Sift flour, baking soda, and salt into a basin. Set aside. Beat butter, brown sugar, and sugar on high with a mixer. Beat until fluffy. Mix peanut butter in. Mix in vanilla and egg. Combine. Mix and scrape bowl for 10 seconds.
4
Slowly add dry ingredients. Frozen bowl 40 minutes.Place ¾ of the dough in the pan. The excess dough is unnecessary for this recipe. Notes on cookie baking follow. Press the dough to ½ pan sides. Firm crust.Bake 25 minutes.
5
Beat cream cheese on high for 1 minute with a mixer. Scrape bowl. After adding sugar, beat on high for 1 minute. Beat for 15 seconds after scraping the bowl.Mix in sour cream, caramel, and vanilla.
6
If the caramel is too thick, microwave for 10 seconds to thin it. Add everything and mix. You must scrape the bowl to mix it in.Slowly add eggs one by one. Low-mix until barely blended. Fill spring form pan with batter.
7
Make a bath. Use a large roasting pan and boiling water. Two options.Bake 70–85 minutes. Cheesecake has firm edges and a jiggly middle after baking. Bake 10 minutes and see whether the middle jiggles more.
8
Wrap foil and chill overnight or 6 hours.The cheesecake's springform pan and parchment circle should be removed. Add leftover caramel. Too thick? microwave for 10 seconds. Top with pretzels.
9