This Banana Caramel Peanut Butter Cheesecake is the ultimate dessert that combines the creamy richness of peanut butter with the indulgent flavors of caramel, banana, and a crunchy graham cracker crust. Each bite delivers a delightful blend of sweet, savory, and creamy elements, making it the perfect treat for any occasion. Whether you’re celebrating a special event or simply craving something delicious, this cheesecake will leave everyone asking for the recipe.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 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
- 1/2 cup heavy cream
For the Caramel Layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
For Topping:
- 2 bananas, sliced
- 1/4 cup chopped peanuts
- Additional caramel sauce for drizzling
Preparation:
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the peanut butter and vanilla extract until fully incorporated. Add the eggs one at a time, beating well after each addition. Finally, stir in the heavy cream until the mixture is smooth and creamy.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Make the Caramel Layer
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Add the cubed butter, continuing to stir until melted and well combined. Slowly pour in the heavy cream, stirring until smooth. Remove from heat and let the caramel cool slightly before pouring it over the chilled cheesecake. Spread it evenly with a spatula. Refrigerate for an additional 30 minutes to set the caramel.
Step 5: Add the Toppings
Before serving, arrange the banana slices evenly over the top of the cheesecake. Sprinkle with chopped peanuts and drizzle with additional caramel sauce for an extra touch of sweetness.
Cooking Notes:
- Storage: Store any leftovers covered in the refrigerator for up to 5 days. Be sure to let it sit at room temperature for a few minutes before serving for the best flavor.
- Variations: You can add chocolate chips to the cheesecake filling for extra flavor, or substitute the bananas for strawberries or another fruit of your choice. For a different nutty flavor, try using almonds or walnuts in place of the peanuts.
Serving Suggestions:
- Serve slices of this cheesecake with a side of whipped cream or vanilla ice cream for extra indulgence.
- Pair with a hot cup of coffee or tea for a delightful dessert experience.
- Consider serving this cheesecake at your next dinner party or family gathering—it’s sure to impress.
Tips:
- Bananas: To prevent the bananas from turning brown, you can brush the slices with a bit of lemon juice before topping the cheesecake.
- Caramel Sauce: If the caramel hardens too much before pouring, you can gently reheat it to loosen it up. Just be careful not to overheat it.
- Chilling Time: This cheesecake tastes best when it has been chilled for several hours or overnight, as this allows the flavors to meld and the texture to set perfectly.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 5 hours 30 minutes (including chilling time)
Nutritional Information (Per Serving, Serves 12):
- Calories: 450
- Protein: 8g
- Sodium: 200mg
FAQs:
Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes better the next day after it has chilled. You can make it up to 2 days in advance for convenience.
Can I use a different nut butter for the filling?
Yes, you can substitute the peanut butter with almond butter or cashew butter if you prefer. Just make sure to use a smooth variety for the best texture.
What can I substitute for the graham cracker crust?
You can use crushed cookies like Oreos or digestive biscuits for a different flavor. If you prefer a gluten-free option, use gluten-free graham crackers or almond meal.
Conclusion:
This Banana Caramel Peanut Butter Cheesecake is a show-stopping dessert that brings together the irresistible flavors of creamy peanut butter, rich caramel, and fresh bananas. The layers of texture—from the crunchy graham cracker crust to the smooth cheesecake filling and the gooey caramel—make this cheesecake an unforgettable treat. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake is sure to become a favorite.
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Banana Caramel Peanut Butter Cheesecake – Decadent & Delicious Dessert Recipe
- Total Time: 5 hours 30 minutes (including chilling time)
Ingredients
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 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
- 1/2 cup heavy cream
For the Caramel Layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
For Topping:
- 2 bananas, sliced
- 1/4 cup chopped peanuts
- Additional caramel sauce for drizzling
Instructions
Preparation:
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the peanut butter and vanilla extract until fully incorporated. Add the eggs one at a time, beating well after each addition. Finally, stir in the heavy cream until the mixture is smooth and creamy.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Make the Caramel Layer
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Add the cubed butter, continuing to stir until melted and well combined. Slowly pour in the heavy cream, stirring until smooth. Remove from heat and let the caramel cool slightly before pouring it over the chilled cheesecake. Spread it evenly with a spatula. Refrigerate for an additional 30 minutes to set the caramel.
Step 5: Add the Toppings
Before serving, arrange the banana slices evenly over the top of the cheesecake. Sprinkle with chopped peanuts and drizzle with additional caramel sauce for an extra touch of sweetness.
Notes
Cooking Notes:
- Storage: Store any leftovers covered in the refrigerator for up to 5 days. Be sure to let it sit at room temperature for a few minutes before serving for the best flavor.
- Variations: You can add chocolate chips to the cheesecake filling for extra flavor, or substitute the bananas for strawberries or another fruit of your choice. For a different nutty flavor, try using almonds or walnuts in place of the peanuts.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 450
- Sodium: 200mg
- Protein: 8g