Banana caramel peanut butter cheesecake is a rich and indulgent dessert that combines the sweet flavors of ripe bananas, creamy peanut butter, and luscious caramel. With a smooth cheesecake filling, buttery crust, and a drizzle of caramel sauce, this decadent treat is perfect for any special occasion or simply to satisfy your sweet tooth.
Why You’ll Love This Recipe
- Unique Flavor Combination: Bananas, caramel, and peanut butter create an irresistible trio.
- Creamy and Smooth: The cheesecake filling is velvety with just the right amount of sweetness.
- Crowd-Pleaser: Perfect for parties, holidays, or a show-stopping dessert.
- Customizable Toppings: Add whipped cream, chopped nuts, or chocolate for extra flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs or vanilla wafer crumbs
- Melted butter
- Granulated sugar
For the Filling:
- Cream cheese (softened)
- Granulated sugar
- Ripe bananas (mashed)
- Peanut butter (creamy)
- Heavy cream
- Eggs
- Vanilla extract
For the Caramel Sauce:
- Granulated sugar
- Unsalted butter
- Heavy cream
- Pinch of salt
Optional Toppings:
- Sliced bananas
- Whipped cream
- Chopped peanuts
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas, peanut butter, and vanilla extract, mixing until well combined.
- Beat in eggs, one at a time, followed by heavy cream. Mix until smooth and creamy.
- Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Place the springform pan in a water bath (wrap the pan in foil to prevent leaks) and bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Prepare the Caramel Sauce:
- In a saucepan over medium heat, melt the sugar until it becomes a golden caramel, stirring constantly.
- Add butter and stir until melted. Slowly pour in the heavy cream, whisking until smooth. Add a pinch of salt and let cool.
- Chill the Cheesecake:
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight.
- Assemble and Serve:
- Drizzle the caramel sauce over the cheesecake. Garnish with sliced bananas, whipped cream, and chopped peanuts if desired.
Servings and Timing
- Servings: Serves 10-12
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 30 minutes
Variations
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Chocolate Lovers: Add a layer of chocolate ganache on top of the cheesecake before drizzling caramel.
- Nut-Free: Replace peanut butter with sunflower seed butter or almond butter.
- No-Bake Option: Use a no-bake cheesecake filling and skip the baking process entirely.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: Serve chilled; this dessert doesn’t require reheating.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, but creamy peanut butter creates a smoother texture in the filling.
2. What’s the best way to mash bananas for this recipe?
Use very ripe bananas and mash them with a fork or potato masher until smooth.
3. Can I use store-bought caramel sauce?
Yes, store-bought caramel works well if you’re short on time.
4. How do I prevent cracks in my cheesecake?
Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven.
5. Can I skip the water bath?
The water bath ensures even baking, but you can bake without it. Be aware the cheesecake may crack.
6. How do I know when the cheesecake is done?
The center should be slightly jiggly but set. It will firm up as it cools.
7. Can I use a different type of crust?
Yes, a chocolate cookie crust or shortbread crust would work beautifully.
8. Can I freeze the entire cheesecake?
Yes, wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
9. How do I keep the bananas from browning?
Toss banana slices in lemon juice before using them as a garnish.
10. Can I make this cheesecake dairy-free?
Use dairy-free cream cheese, butter, and heavy cream alternatives for a lactose-free version.
Conclusion
Banana caramel peanut butter cheesecake is an indulgent dessert that’s perfect for celebrating special occasions or treating yourself. The combination of creamy cheesecake, sweet bananas, rich peanut butter, and golden caramel makes every bite unforgettable. Customize it with your favorite toppings and enjoy this show-stopping dessert!
PrintBanana Caramel Peanut Butter Cheesecake
A rich and creamy dessert featuring the classic flavors of banana, caramel, and peanut butter. With a graham cracker crust, velvety cheesecake filling, and indulgent toppings, this cheesecake is a show-stopper for any occasion.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
For the Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 banana, sliced
- 1/4 cup chopped peanuts (optional, for garnish)
- Whipped cream (optional, for serving)
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then let cool.
- Make the cheesecake filling:
- In a large bowl, beat the cream cheese, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, vanilla extract, and mashed bananas until fully incorporated.
- Assemble and bake:
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly when shaken.
- Cool and chill:
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the water bath, cool to room temperature, and refrigerate for at least 4 hours or overnight.
- Add toppings:
- Before serving, drizzle the caramel sauce over the cheesecake. Top with banana slices, chopped peanuts, and whipped cream if desired.
- Serve:
- Slice and serve chilled. Enjoy the decadent combination of banana, caramel, and peanut butter flavors!
Notes
- For a stronger banana flavor, use an additional mashed banana in the filling.
- The cheesecake can be stored in the refrigerator for up to 5 days or frozen (without toppings) for up to 3 months. Thaw overnight before serving.
- Use a water bath to ensure a crack-free cheesecake, or cover any cracks with toppings.