Indulge in the ultimate dessert experience with this Banana Caramel Peanut Butter Cheesecake!
With its creamy peanut butter filling, luscious caramel layer, and fresh banana topping, this cheesecake is a show-stopping treat perfect for any occasion.
Each bite is rich, decadent, and sure to impress friends and family alike.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
For the cheesecake filling:
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
For the caramel layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
For topping:
- 2 bananas, sliced
- ¼ cup chopped peanuts
- Caramel sauce
Instructions
Step 1: Preheat oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Step 2: In a large bowl, beat the cream cheese and sugar until smooth.
Add peanut butter and vanilla extract, mixing until well combined.
Add eggs one at a time, beating after each addition. Stir in the heavy cream.
Step 3: Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the center is set.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.
Add the butter, stirring until melted. Slowly add the heavy cream, stirring until smooth.
Remove from heat and let cool slightly.
Step 5: Pour the caramel over the chilled cheesecake, spreading evenly. Refrigerate for 30 minutes.
Step 6: Arrange banana slices on top of the cheesecake. Sprinkle with chopped peanuts.
Drizzle with caramel sauce before serving.
Frequently Asked Questions (FAQs)
1. Can I use crunchy peanut butter?
Yes, but it will add a different texture to the cheesecake.
2. Can I make this cheesecake ahead of time?
Absolutely! Prepare the day before and refrigerate overnight for the best flavor.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
4. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce can be used as a quick alternative for the homemade layer.
5. What can I use instead of bananas?
You can substitute with strawberries or leave out the fruit entirely if preferred.
Banana Caramel Peanut Butter Cheesecake
Ingredients
For the crust:
- 1 ½ cup graham cracker crumbs
- ¼ cup unsalted butter melted
For the filling:
- 3 cup cream cheese softened
- 1 cup granulated sugar
- 1 cup smooth peanut butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- 3 large eggs
For the caramel layer:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- ½ cup heavy cream
For topping:
- 2 bananas sliced
- ¼ cup chopped peanuts
- Caramel sauce homemade or store bought
Instructions
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add peanut butter and vanilla extract, mixing until well combined. Add eggs one at a time, beating after each addition. Stir in the heavy cream.
- Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color. Add the butter, stirring until melted. Slowly add the heavy cream, stirring until smooth. Remove from heat and let cool slightly.
- Pour the caramel over the chilled cheesecake, spreading evenly. Refrigerate for 30 minutes.
- Arrange banana slices on top of the cheesecake. Sprinkle with chopped peanuts. Drizzle with caramel sauce before serving.
