Brown Butter, Peanut Butter Cup, and Salted Caramel Cheesecake
Brown Butter & Sage Crust
- 8 tablespoons (1 stick) unsalted butter
- 10 sage leaves
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
Melt butter in a saucepan over medium-low heat. Cook butter for 8-10 minutes or until browned with a nutty aroma. Add sage leaves and cook for an additional 1-2 minutes. Remove from heat and let cool. In a mixing bowl, combine graham cracker crumbs, sugar, and cooled butter. Mix until crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan.
Peanut Butter Cup Filling
- 16 oz Norman's Kosher Cholov Yisroel cream cheese, room temperature
- 3/4 cup creamy peanut butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup chopped peanut butter cups
Preheat oven to 350°F. In a mixing bowl, beat cream cheese until smooth. Add peanut butter and mix until combined. Gradually add in sugar and vanilla extract while still mixing. Beat in eggs one at a time. Mix in heavy cream until everything is well combined. Fold in chopped peanut butter cups, then pour the mixture into the crust. Bake in the oven for 45-50 minutes or until the filling has set. Let cool to room temperature, then chill in the refrigerator for at least 1 hour.
Salted Caramel Topping
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1/4 teaspoon sea salt
Melt sugar in a saucepan over medium heat, swirling the pan occasionally until the sugar is fully melted and becomes a dark amber color. Add in butter and stir constantly until butter has melted. Slowly pour in heavy cream while stirring constantly. Remove from heat and stir in sea salt. Let cool for a few minutes. Pour caramel over the top of the chilled cheesecake. Serve and enjoy!
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