Description
This Banana Caramel Peanut Butter Cheesecake is a luscious dessert combining creamy peanut butter cheesecake with a buttery graham cracker crust, topped with a rich homemade caramel sauce, fresh banana slices, and crunchy peanuts. Perfectly baked and chilled to set, this indulgent treat offers a harmonious blend of flavors and textures that will delight any cheesecake lover.
Ingredients
Scale
Crust
- 1/4 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
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
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
Toppings
- 2 bananas, sliced
- 1/4 cup chopped peanuts
- Additional caramel sauce for drizzling
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat together the softened cream cheese and 1 cup granulated sugar until smooth. Mix in the smooth peanut butter and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition. Finally, stir in 1/2 cup heavy cream. Pour the cheesecake filling over the cooled crust.
- Bake the cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is set. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- Prepare the caramel sauce: In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns a golden brown color. Add 6 tablespoons of cubed butter and stir until melted. Gradually pour in 1/2 cup heavy cream, stirring until the mixture is smooth. Remove from heat and let cool slightly.
- Assemble with caramel: Once the cheesecake is chilled, pour the caramel sauce over the top, spreading it evenly. Refrigerate for an additional 30 minutes to set the caramel.
- Finish with toppings: Before serving, arrange banana slices over the top of the cheesecake. Sprinkle with chopped peanuts and drizzle with additional caramel sauce.
Notes
- Ensure cream cheese is softened at room temperature for a smoother filling.
- Do not overbake the cheesecake to avoid cracking; it should be just set in the center.
- Chill the cheesecake overnight for the best texture and flavor development.
- Use ripe bananas for optimal sweetness and texture in the topping.
- Caramel sauce can be made ahead and stored in the refrigerator; reheat gently before using.
