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
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Step 2: Make the Crust
- Combine crust ingredients: In a medium bowl, mix graham cracker crumbs and melted butter.
- Press into pan: Press the mixture into the bottom of the prepared springform pan.
Step 3: Make the Cheesecake Filling
- Beat cream cheese mixture: In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Stir in peanut butter and caramel: Stir in creamy peanut butter until well combined. Then, gently fold in the caramel sauce.
- Pour over crust: Pour the mixture over the crust in the pan.
Step 4: Bake the Cheesecake
- Bake: Bake for 50-60 minutes, or until the center is set and slightly jiggly.
- Cool: Remove from oven and let cool completely on a wire rack.
Step 5: Chill and Serve
- Chill: Once cooled, top with banana slices and chopped peanuts. Drizzle with additional caramel sauce.
- 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.