BANANA CARAMEL PEANUT BUTTER CHEESECAKE

Name: BANANA CARAMEL PEANUT BUTTER CHEESECAKE
Prep time: 30 min
Cook time: 1 h
Yield: 12 people
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; ½ cup creamy peanut butter; 1 teaspoon vanilla extract; 3 large eggs; ½ cup sour cream; 2 ripe bananas, sliced; 2 tablespoons unsalted butter; ¼ cup brown sugar; 1 cup granulated sugar; ¼ cup water; ½ cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; pinch of salt

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
1 hr
Servings
12 people
Calories
450 kcal
Course
Dessert
Cuisine
American

BANANA CARAMEL PEANUT BUTTER CHEESECAKE

Iris Warren

Report

This Banana Caramel Peanut Butter Cheesecake is a decadent dessert that combines creamy peanut butter cheesecake, caramelized bananas, and a luscious caramel sauce. It's the perfect treat for any special occasion.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream

For the Caramelized Bananas:

2 ripe bananas, sliced
2 tablespoons unsalted butter
¼ cup brown sugar

For the Caramel Sauce:

1 cup granulated sugar
¼ cup water
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
pinch of salt

Add to Shopping List

Instructions

Prepare the Crust:

Preheat the oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, pressing it down firmly to form an even layer.
Bake in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and peanut butter, and beat until well combined.
Add the vanilla extract and mix well.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream until the filling is smooth and well combined.
Pour the cheesecake filling over the cooled crust, spreading it out evenly.

Bake the Cheesecake:

Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Prepare the Caramelized Bananas:

In a medium skillet, melt the unsalted butter over medium heat.
Add the sliced bananas and brown sugar, and cook until the bananas are caramelized and golden brown, about 2-3 minutes on each side.
Remove from heat and let cool.

Prepare the Caramel Sauce:

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture turns a deep amber color.
Remove from heat and carefully stir in the heavy cream, unsalted butter, vanilla extract, and a pinch of salt. Mix until smooth.

Assemble the Cheesecake:

Arrange the caramelized bananas on top of the chilled cheesecake.
Drizzle the caramel sauce over the bananas and cheesecake.

Serve:

Remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and enjoy your Banana Caramel Peanut Butter Cheesecake!

Notes

Nut Variations: Add chopped peanuts or pecans to the crust for extra crunch.
Make-Ahead: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator. It should keep well for up to 3 days.
Freezing: The cheesecake (without the caramelized bananas and caramel sauce) can be frozen for up to 1 month. Thaw in the refrigerator overnight before adding the toppings and serving.
Nut Variations: Add chopped peanuts or pecans to the crust for extra crunch.
Make-Ahead: This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator. It should keep well for up to 3 days.
Freezing: The cheesecake (without the caramelized bananas and caramel sauce) can be frozen for up to 1 month. Thaw in the refrigerator overnight before adding the toppings and serving.