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Banana Caramel Peanut Butter Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A rich and creamy Banana Caramel Peanut Butter Cheesecake featuring a buttery graham cracker crust, luscious peanut butter-infused cream cheese filling, ripe bananas for natural sweetness, and a decadent caramel topping with optional roasted peanuts for added crunch. This no-fail cheesecake blends classic American dessert flavors into a smooth, indulgent treat perfect for any occasion.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

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

Topping

  • 1/2 cup caramel sauce, plus extra for drizzling
  • 1/2 cup chopped roasted peanuts (optional)

Instructions

  1. Preheat and prepare crust: Preheat the oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
  2. Mix cream cheese base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the brown sugar and continue beating until fully incorporated and fluffy.
  3. Add flavorings: Mix in the creamy peanut butter, sour cream, mashed bananas, and vanilla extract to the cream cheese mixture until everything is well blended and smooth.
  4. Incorporate eggs: Add the eggs one at a time, mixing gently just until each egg is fully incorporated to maintain a smooth texture without over-mixing.
  5. Assemble and bake: Pour the prepared batter evenly over the cooled crust, smoothing the top. Bake in the preheated oven for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly to ensure a creamy texture.
  6. Cool gradually: Turn off the oven and crack the oven door open to let the cheesecake cool slowly for 1 hour, preventing cracking.
  7. Refrigerate: Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight for optimal firmness and flavor development.
  8. Serve: Before serving, drizzle additional caramel sauce over the top and sprinkle with chopped roasted peanuts if desired for extra texture and flavor.

Notes

  • Use overripe bananas for enhanced banana flavor and natural sweetness.
  • Try topping with a chocolate ganache instead of caramel for a delicious variation.
  • Store leftovers tightly covered in the refrigerator for up to 5 days to maintain freshness.

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