Chocolate Chip Cookie and PB Cheesecake With Salted Caramel

1 cake
1 hr 20 min

While the layers and the look of the cake are not perfect, believe me, the flavors and ingredients are very much the most perfect combination. No one could wish for a more calorie-rich and tastier cheesecake. Chocolate chips, peanuts and salted caramel? I don't think that needs to be explained. You can also make the cream and the salted caramel separately and use them for other cakes and desserts. And do not be fooled that I used spelt flour and oatmeal, unfortunately this cake is not healthy at all. Hop you will enjoy it anyway and share that with me :)

Chocolate Chip Cookie and PB Cheesecake With Salted Caramel
Recipe details
  • 1  cake
  • Prep time: 10 Minutes Cook time: 70 Minutes Total time: 1 hr 20 min
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For the crust
  • 1 cup + 2 Tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tspsalt
  • 1 stick unsalted softened butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup chocolate chips
For the cream
  • 500 g cream cheese
  • 150 g yogurt
  • 75 g brown sugar
  • 2 eggs
  • 20 g vanilla sugar
  • maple syrup
  • pinch of salt
For the crumble
  • 1/2 cup crunchy peanut butter
  • 1/2 cup spelt flour
  • 1/2 cup oats
  • 1/2 cup salted butter
  • pinch of salt
  • 1/2 cup brown sugar
For the salted caramel sauce
  • 75 g brown sugar
  • 25 g butter
  • pinch of salt
  • 120 ml heavy cream

Preheat oven to 350F/180C. Grease a smaller cake form. For the cookie dough combine the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar and vanilla extract in a large mixing bowl until creamy, for about 3 to 5 minutes. Add the eggs and beat well. Gradually beat in the flour mixture. Stir in the chocolate chips. Press the cookie dough into the bottom and sides of the greased form. Bake for 15-20 minutes.
For the cream, mix every ingredient together, pour it onto the cookie base, bake for 20 minutes.
Meanwhile make the crumble. Mix every ingredient, use your hand to reach that crumble texture. Place it onto the cake and bake it for another 30 minutes. Let it cool.
Lastly, make the caramel sauce. Melt the sugar in a dry pan. Shake it a couple times, and make sure it does not burn. Do not stir it. If melted, add the butter and combine until smooth. Salt it, pour in the heavy cream and cook it for a couple of minutes.
Serve your cake cold with the warm caramel sauce.