Banana Caramel Peanut Butter Cheesecake

Banana Caramel Peanut Butter Cheesecake

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Indulge in this decadent Banana Caramel Peanut Butter Cheesecake that combines the rich flavors of caramel, peanut butter, and bananas with a creamy cheesecake filling. Perfect for any special occasion or just to satisfy your sweet tooth!

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup creamy peanut butter
  • 1/4 cup caramel sauce
  • 2 ripe bananas, sliced
  • 1/4 cup chopped peanuts

For the Topping:

  • Additional caramel sauce for drizzling

Directions

Step 1: Preheat Oven

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

Step 2: Make the Crust

  1. Combine crust ingredients: In a medium bowl, mix graham cracker crumbs and melted butter.
  2. Press into pan: Press the mixture into the bottom of the prepared springform pan.

Step 3: Make the Cheesecake Filling

  1. Beat cream cheese mixture: In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
  2. Add eggs: Add eggs one at a time, beating well after each addition.
  3. Stir in peanut butter and caramel: Stir in creamy peanut butter until well combined. Then, gently fold in the caramel sauce.
  4. Pour over crust: Pour the mixture over the crust in the pan.

Step 4: Bake the Cheesecake

  1. Bake: Bake for 50-60 minutes, or until the center is set and slightly jiggly.
  2. Cool: Remove from oven and let cool completely on a wire rack.

Step 5: Chill and Serve

  1. Chill: Once cooled, top with banana slices and chopped peanuts. Drizzle with additional caramel sauce.
  2. Refrigerate: Refrigerate for at least 4 hours before serving to allow the flavors to meld and the cheesecake to firm up.

Nutritional Information

  • Prep Time: 20 minutes
  • Cooking Time: 60 minutes
  • Total Time: 80 minutes
  • Calories: 450 kcal per slice
  • Servings: 12 servings

Tips for the Best Cheesecake

  • Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start for the best results. This helps in achieving a smooth, lump-free batter.
  • Do Not Overbake: The cheesecake should have a slight jiggle in the center when you take it out of the oven. It will firm up as it cools.
  • Gradual Cooling: Let the cheesecake cool gradually to prevent cracks.
  • Chill Thoroughly: Refrigerate for at least 4 hours or overnight for best results.

FAQ

Can I use a different type of nut?

  • Yes, you can substitute peanuts with almonds, walnuts, or pecans if you prefer.

How should I store this cheesecake?

  • Store in an airtight container in the refrigerator for up to 5 days.

Can I make this cheesecake in advance?

  • Absolutely! This cheesecake can be made a day ahead and stored in the refrigerator. This actually helps the flavors to meld together beautifully.

What if I don’t have a springform pan?

  • You can use a regular 9-inch cake pan, but make sure to line it with parchment paper for easy removal.

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