Banana Caramel Peanut Butter Cheesecake

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Introduction:
Banana Caramel Peanut Butter Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the flavors of banana, caramel, and peanut butter. This luxurious treat is perfect for special occasions or whenever you want to indulge in a truly extraordinary dessert.

Ingredients:

Crust:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

Cheesecake Filling:

  • 3 (8 oz or 225g each) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 cup (240g) mashed ripe bananas (about 2 large bananas)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream
  • 1/2 cup (120g) creamy peanut butter

Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream, warmed
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Optional Additions:

  • 1/2 cup (120ml) heavy cream, whipped, for topping
  • Sliced bananas, for garnish
  • Chopped peanuts, for garnish

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (165°C).
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
  • Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan.
  • Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Gradually add the granulated sugar and continue to beat until well combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the mashed bananas and vanilla extract.
  • Add the sour cream and beat until smooth.
  • Spoon half of the cheesecake batter into the prepared crust and smooth the top.
  • Gently heat the peanut butter in the microwave until it’s smooth and pourable, about 30 seconds.
  • Drizzle the peanut butter over the cheesecake batter in the pan and gently swirl with a knife.
  • Top with the remaining cheesecake batter and smooth the top.

3. Bake the Cheesecake:

  • Place the springform pan in a larger baking dish and add hot water to the larger dish, about halfway up the sides of the springform pan.
  • Bake in the preheated oven for 55-65 minutes, or until the center is just set and a little jiggly.
  • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.

4. Make the Caramel Sauce:

  • In a medium saucepan, combine the granulated sugar and water.
  • Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
  • Carefully add the warmed heavy cream (the mixture will bubble vigorously), stirring constantly.
  • Remove from heat and stir in the butter, vanilla extract, and salt until smooth.
  • Let the caramel sauce cool to room temperature.

5. Serve:

  • Remove the cheesecake from the springform pan and place it on a serving plate.
  • Drizzle the caramel sauce over the cheesecake.
  • Garnish with whipped cream, sliced bananas, and chopped peanuts, if desired.
  • Slice and serve chilled.

Tips for Success:

  • Ensure the cream cheese is completely softened to avoid lumps in the batter.
  • Use ripe bananas for the best flavor and sweetness.
  • Let the caramel sauce cool before drizzling over the cheesecake to prevent it from melting the cake.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 500-550 per slice (based on 12 slices)
  • Total Fat: Approximately 35-40g
  • Saturated Fat: Approximately 18-20g
  • Cholesterol: Approximately 140-160mg
  • Sodium: Approximately 350-400mg
  • Total Carbohydrates: Approximately 45-50g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 30-35g
  • Protein: Approximately 8-10g

Recommendation:
Banana Caramel Peanut Butter Cheesecake is a show-stopping dessert that’s best enjoyed chilled. Pair it with a hot cup of coffee or tea for a delightful contrast. Store leftovers in the refrigerator for up to 5 days. This cheesecake also freezes well; simply wrap it tightly in plastic wrap and foil before freezing for up to 2 months. Enjoy every rich, creamy, and flavorful bite!

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