Cake

Banana Caramel Peanut Butter Cheesecake

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

Creamy peanut butter filling, luscious caramel layer, and fresh banana topping, this cheesecake is a show-stopping treat perfect for any occasion.

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.

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