Description
Creamy banana caramel peanut butter cheesecake promises a delightful dance of rich flavors that melt together in perfect harmony. Silky layers of indulgence invite you to savor each luxurious bite of this irresistible dessert.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
Topping:
- 1 cup caramel sauce
- 2 bananas, sliced
- 1/2 cup chopped peanuts
- 1/4 cup chocolate drizzle
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, pressing the mixture firmly into the bottom of a 9-inch springform pan to create a compact crust.
- Preheat the oven to 325°F and prepare the cheesecake filling by beating cream cheese until smooth and creamy.
- Incorporate peanut butter and sugar into the cream cheese, mixing until fully integrated and no lumps remain.
- Gently fold in eggs one at a time, ensuring each is thoroughly combined before adding the next.
- Mix in sour cream, mashed bananas, and vanilla extract until the filling is uniformly blended.
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula to create an even surface.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from the oven and allow the cheesecake to cool completely at room temperature for approximately 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, drizzle generously with caramel sauce, arrange fresh banana slices on top, and sprinkle with chopped peanuts.
- Finish by creating a decorative chocolate drizzle over the entire cheesecake for an elegant presentation.
- Slice and serve chilled, enjoying the rich combination of flavors and textures.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and perfect texture.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method, which helps prevent cracks.
- For gluten-free version, substitute graham cracker crumbs with crushed gluten-free cookies or almond flour to maintain the crust’s structure.
- To reduce sugar, replace some sugar with natural sweeteners like stevia or use ripe bananas for natural sweetness, cutting down on added sugars.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 35 g
- Sodium: 360 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 80 mg