Caramel sauce?

[ugly delicious]

Hi all. I’m planning to bake this cheesecake for a family member’s birthday.

The recipe uses a caramel sauce mixed with peanut butter. Half is for drizzling on the top and the other half is drizzled in the middle of the filling (i.e. add half the filling, drizzle the sauce, add the other half of the filling).

But what type of caramel sauce do I need to use?

Would a tin of Carnation caramel be suitable? Or make my own using a recipe like this? Or is there another specific caramel that’s best to use?

Thanks in advance.

 

[retired baker]

Just me, I'd buy a jar of butterscotch ice cream sauce and ditch the peanut butter for nutella.

 

[chassis]

Caramel is caramel. Sugar, cream and butter. I would make my own and forget the peanut butter. Ramsey's recipe looks standard and would work.