Description
This Banana Caramel Peanut Butter Cheesecake combines the creamy richness of peanut butter and cream cheese with a buttery graham cracker crust, topped with luscious homemade caramel, fresh banana slices, and crunchy peanuts. Perfectly baked and chilled for a smooth, decadent dessert that’s sure to impress.
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
- Make 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.
- Prepare 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.
- Make the caramel layer: 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 the cheesecake: 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.
- Add toppings: Before serving, arrange banana slices over the top of the cheesecake. Sprinkle with chopped peanuts and drizzle with additional caramel sauce.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake; the center should be set but still slightly jiggly.
- Allow the caramel sauce to cool slightly before pouring to avoid melting the cheesecake topping.
- The cheesecake can be made a day ahead and kept refrigerated to enhance flavors.
- Use ripe but firm bananas to prevent soggy topping.
