1tspcoarse Kosher salt(if using table salt, use half the amount)
½cupunsalted butter,melted
Filling
1 ½cupscold heavy whipping cream,divided
1envelope (1/4 oz) unflavored powdered gelatin
1lbcream cheese,softened to room temperature
½cuppowdered sugar
¼cupdark brown sugar,lightly packed
½cupcreamy peanut butter
2tspvanilla extract
Caramel Sauce
2tbspunsalted butter
¼cupcreamy peanut butter
2tbspdark brown sugar
2tbsplight corn syrup
¼tspcoarse Kosher salt(if using table salt, use half the amount)
½cupheavy whipping cream of half and half
1tspvanilla extract
1tspmaple extract,optional
1cuppowdered sugar
½cupsalted peanuts
Instructions
Crust
Preheat the oven to 325 F. Lightly spray an 8-inch springform pan with non-stick spray.
Combine the crushed graham crackers and salt. Drizzle with the melted butter and stir until evenly moistened. Press the crumbs firmly against the bottom and up the sides of the pan. Bake for 10 minutes.
Let the crust cool slightly while you make the filling.
Filling
In a liquid measuring cup, combine 1/2 cup of the cream with the gelatin. Let stand for 10 minutes. Microwave for 30-60 seconds until very hot. Stir to dissolve the gelatin.
With an electric mixer, beat the cream cheese until smooth. Beat in the powdered sugar, brown sugar, peanut butter and vanilla extract until smooth.
Slowly pour in the remaining 1 cup cold heavy whipping cream, and beat until thick and fluffy. Add the hot cream/gelatin mixture (strain it first, if there are any lumps of undissolved gelatin), and beat until smooth.
Pour the filling into the crust and smooth out the top. Refrigerate the cheesecake for 6 hours, or overnight, until chilled and set.
To serve, run a sharp knife around the sides of the pan, loosen the sides and remove the sides from the base. Spread the top of the cheesecake with the prepared sauce and sprinkle with peanuts.
Sauce
In a saucepan, melt the butter, peanut butter, brown sugar and corn syrup. Whisk in the salt, cream, vanilla and maple extracts. Whisk in the powdered sugar until smooth.
Bring to a simmer over medium heat and cook for about 5 minutes, whisking frequently, until thick and bubbly.
Remove from the heat and let cool to room temperature before serving with the cheesecake.
Keyword Caramel, Cheesecake, No Bake, Peanut Butter