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Banana Caramel Peanut Butter Cheesecake

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add toppings:
    • Before serving, drizzle the caramel sauce over the cheesecake. Top with banana slices, chopped peanuts, and whipped cream if desired.
  6. 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.

Find it online: https://ukfinda.com/banana-caramel-peanut-butter-cheesecake/