Banana, Caramel, and Peanut Butter Cheesecake

Banana, Caramel, and Peanut Butter Cheesecake

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted

For the cheesecake filling:

• 3 cups softened cream cheese
• 1 cup granulated sugar
• 1 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup heavy cream

For the caramel layer:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream

For topping:

• 2 bananas, sliced
• ¼ cup chopped peanuts
• Caramel sauce

Directions:

For the crust:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then let it cool.

For the cheesecake filling:

1. In a large bowl, beat the cream cheese and sugar until smooth. Add the peanut butter and vanilla extract, mixing until well combined.
2. Add the eggs one at a time, beating after each addition. Stir in the heavy cream.
3. Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the caramel layer:

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.
2. Add the butter, stirring until melted. Slowly add the heavy cream, stirring until smooth.
3. Remove from heat and let it cool slightly.
4. Pour the caramel over the cooled cheesecake, spreading it evenly. Refrigerate for 30 minutes.

For the topping:

1. Arrange the banana slices on top of the cheesecake. Sprinkle with chopped peanuts. Drizzle with caramel sauce before serving.

Prep Time: 30 minutes | Cook Time: 60 minutes

Enjoy!