Irresistible Banana Caramel Peanut Butter Cheesecake

Irresistible Banana Caramel Peanut Butter Cheesecake

This decadent cheesecake combines the creamy goodness of banana, the rich flavor of caramel, and the indulgence of peanut butter. Here’s how to make this irresistible dessert:

Ingredients:

Crust:

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

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour

Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Topping:

• 1/4 cup peanut butter, melted
• Sliced bananas
• Additional caramel sauce (optional)

Instructions:

Step 1: Prepare the Crust

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make the Crust:
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture into the bottom of the prepared springform pan, forming an even layer.
   • Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

3. Beat Cream Cheese:
   • In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
4. Add Bananas and Eggs:
   • Add the mashed bananas and beat until combined. Add the eggs, one at a time, beating well after each addition.
5. Add Sour Cream, Peanut Butter, and Vanilla:
   • Add the sour cream, peanut butter, and vanilla extract, and mix until smooth.
6. Add Flour:
   • Add the flour and mix until just combined.

Step 3: Assemble and Bake the Cheesecake

7. Pour Filling:
   • Pour the cheesecake filling over the cooled crust, spreading it evenly.
8. Bake:
   • Place the springform pan in a water bath (wrap the pan in foil to prevent water from leaking in) and bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly browned.
9. Cool:
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.

Step 4: Make the Caramel Sauce

10. Caramelize Sugar:
    • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into an amber-colored liquid.
11. Add Butter:
    • Add the butter, stirring constantly until melted.
12. Add Cream:
    • Slowly pour in the heavy cream while stirring. Be careful, as the mixture will bubble vigorously.
13. Finish Caramel:
    • Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool before using.

Step 5: Add Toppings and Serve

14. Decorate:
    • Before serving, drizzle melted peanut butter over the top of the cheesecake. Arrange sliced bananas on top and drizzle with caramel sauce. Add additional caramel sauce if desired.
15. Serve:
    • Slice the cheesecake and serve. Enjoy your irresistible Banana Caramel Peanut Butter Cheesecake!

Tips:

• Room Temperature Ingredients: Ensure all filling ingredients are at room temperature to prevent lumps and achieve a smooth texture.
• Water Bath: Baking the cheesecake in a water bath helps to prevent cracks by providing a moist baking environment.
• Storage: Store the cheesecake in the refrigerator for up to 5 days.

This cheesecake is sure to impress with its rich layers of flavor and creamy texture. Enjoy!