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Banana Caramel Peanut Butter Cheesecake Recipe

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  • Author: Mary
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Banana Caramel Peanut Butter Cheesecake is a rich and creamy dessert combining the sweetness of ripe bananas with the savory flavor of peanut butter and indulgent caramel. Featuring a crunchy graham cracker crust, a smooth peanut butter and banana-infused cream cheese filling, and a luscious caramel drizzle topped with chopped peanuts, this cheesecake is perfect for special occasions or any sweet craving.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3/4 cup brown sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

Topping

  • 1/4 cup caramel sauce (plus more for drizzling)
  • 1/4 cup chopped roasted peanuts (optional)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes, then remove and set aside to cool.
  2. Mix the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add peanut butter, mashed bananas, and brown sugar, and continue beating until the mixture is creamy and well combined. Stir in sour cream and vanilla extract. Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
  3. Assemble the Cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Drizzle 1/4 cup caramel sauce evenly over the top and gently swirl with a knife to create a marbled effect.
  4. Bake: Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, or until the center is just set and the edges appear slightly puffed. To prevent cracking and promote even baking, consider using a water bath.
  5. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. Then remove the cheesecake and let it cool completely to room temperature.
  6. Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
  7. Serve: Before serving, drizzle with additional caramel sauce and sprinkle with chopped roasted peanuts if desired for extra texture and flavor.

Notes

  • Using a water bath during baking can create a smoother texture and help prevent cracks on the cheesecake surface.
  • For convenience, use store-bought caramel sauce, or make your own by combining sugar, cream, and butter.

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Find it online: https://peruvianfoodrecipes.com/banana-caramel-peanut-butter-cheesecake-recipe/