Salted Caramel Peanut Cheesecake

Oreo crust with a salted caramel and peanut layer, chocolate ganache, cheesecake layer and then finished with another ganache layer.


  • Crust
  • 300g Oreos
  • 200ml unsalted butter, melted
  • Peanut Salted Caramel Sauce
  • 315g caster sugar
  • 185ml water
  • 250ml double cream
  • 120g salted roasted peanuts, coarsely chopped
  • Ganache
  • 200g dark chocolate
  • 100ml double cream
  • Cheesecake
  • 1 tbsp powdered gelatin + ¼ cup water, cold
  • 250g cream cheese
  • 2 cups double cream
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • Whipped Cream
  • 100ml double cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • Decorations
  • ¼ cup chopped peanuts


  1. Crust
  2. Add Oreos into a food processor and blitz until you reach crumbs. Add melted butter and blitz to coat the crumbs.
  3. Add the crumbs to an 8” springform cake tin. Use the back of a spoon to firmly press into the bottom and sides of the tin. Chill.
  4. Peanut Salted Caramel Sauce
  5. Add the sugar and water into a large saucepan on medium high heat. Gently stir until dissolved. Allow to simmer for 30 minutes until you reach a golden colour. Take off the heat and add the cream. Slowly stir making sure not to burn yourself from the very hot steam. Set aside to chill to room temp before adding the peanuts, Pour into the chilled tart tin and place back in the fridge to set for 3 hours.
  6. Ganache
  7. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
  8. Pour half of the ganache into the tart on top of the caramel and set aside in the fridge to chill for 1 hour.
  9. Cheesecake
  10. Add the water and gelatin to a small mixing bowl and mix until well combined. Microwave for 30 seconds to melt.
  11. Add the rest of the ingredients into a food processor and mix until well combined. Add the melted gelatine and blitz to combine. Make sure you scrape down the bowl at least once.
  12. Pour the cheesecake mixture on top of the ganache layer and set aside in the fridge to chill for 1 hour.
  13. Pour the rest of the ganache on top of the cheesecake layer (microwave to thin out if you need to) and set for a final hour.
  14. Whipped cream
  15. Add the cream, vanilla and powdered sugar into a large mixing bowl. Use an electric hand mixer to whip to stuff peaks.
  16. Fit the end of a piping bag with an open star tip and pipe swirls of cream on top of the cheesecake and sprinkle with chopped peanuts.