Why Make This Recipe
Caramel Banana Peanut Cheesecake is a delightful dessert that combines the rich flavors of creamy peanut butter, sweet bananas, and luscious caramel. This cheesecake is perfect for special occasions, family gatherings, or simply to indulge in a sweet treat. Its creamy texture and nutty taste make this dessert a favorite among both adults and kids. If you love peanut butter, bananas, and caramel, you’ll enjoy every bite of this cheesecake!
How to Make Caramel Banana Peanut Cheesecake
Ingredients
- 1 1/2 cups of crushed graham crackers
- 6 tablespoons of unsalted butter, melted
- 1/4 cup of granulated sugar
- 32 ounces (900g) of cream cheese, softened to room temperature
- 1 cup of creamy peanut butter
- 1 1/4 cups of granulated sugar
- 1 teaspoon of vanilla extract
- 4 large eggs, at room temperature
- 1 cup of caramel sauce
- 1 banana, sliced
- 1/2 cup of roasted peanuts, chopped
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
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Make the crust: In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and then let it cool.
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Prepare the filling: In a large bowl, using an electric mixer, beat the softened cream cheese and peanut butter until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
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Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Fill the larger pan with about 1 inch of hot water to create a water bath. Bake for 60-75 minutes, or until the center is almost set but still has a slight wobble.
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Cool the cheesecake: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack before refrigerating for at least 6 hours, or preferably overnight.
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Add toppings: Once chilled, gently run a knife around the edge of the pan before releasing the springform. Drizzle a generous amount of caramel sauce over the top, letting it drip down the sides. Arrange the banana slices and chopped peanuts in a decorative pattern on top of the caramel.
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Slice, Serve and Enjoy!
How to Serve Caramel Banana Peanut Cheesecake
Slice the cheesecake into wedges and serve chilled. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. You can also offer extra caramel sauce on the side for drizzling.
How to Store Caramel Banana Peanut Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.
Tips to Make Caramel Banana Peanut Cheesecake
- Use room temperature cream cheese for a smooth filling.
- Be careful not to overmix after adding the eggs to prevent cracks.
- If you want a more intense flavor, consider toasting the peanuts lightly before chopping them.
- For a twist, try adding chocolate chips to the filling.
Variation
You can change the flavor of the cheesecake by adding other ingredients, like chocolate peanut butter or other fruits, such as strawberries or raspberries, along with the bananas.
FAQs
1. Can I use reduced-fat cream cheese for this recipe?
Yes, you can use reduced-fat cream cheese, but the texture may be less creamy.
2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, and the center has a slight wobble. It will continue to cook while cooling.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. Just be sure to refrigerate it after it cools completely.
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