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Banana Caramel Peanut Butter Cheesecake

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A rich and indulgent banana caramel peanut butter cheesecake featuring a creamy peanut butter filling, buttery graham crust, smooth caramel topping, and fresh banana slices for a perfect balance of flavors.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • For the 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
  • For the caramel layer:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • For topping:
  • 2 bananas, sliced
  • 1/4 cup chopped peanuts
  • Caramel sauce for drizzling

Instructions

  1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes and cool.
  2. Beat cream cheese and sugar until smooth. Add peanut butter and vanilla, then mix in eggs one at a time. Stir in heavy cream.
  3. Pour filling over crust and bake for 50–60 minutes until center is slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
  4. Make caramel by melting sugar in a saucepan until amber, then add butter and stir. Slowly add cream and mix until smooth. Let cool slightly.
  5. Pour caramel over chilled cheesecake and refrigerate for 30 minutes to set.
  6. Top with sliced bananas, chopped peanuts, and drizzle with extra caramel before serving.

Notes

  • Do not overbake to prevent cracks in the cheesecake.
  • Reheat caramel gently if it thickens too much.
  • Bananas can be substituted with strawberries or coconut.
  • Freeze cheesecake without toppings for longer storage.
  • Use a warm knife for clean slices.

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