Best 8 Peanut Butter Cheesecake With Caramelized Banana Topping Recipes

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With its irresistible creamy peanut butter filling, luscious caramelized banana topping, and a graham cracker crust, peanut butter cheesecake is a dessert that will tantalize taste buds and leave you wanting more. It is perfect for any occasion, whether you're celebrating a special event or simply indulging in a sweet treat. With readily available ingredients and a few easy steps, you can create this delightful dessert in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



Caramelized Banana Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

6 tablespoons butter, melted
10 graham crackers
24 oz cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter, softened
1 teaspoon vanilla
1 banana, sliced thin
¾ cup brown sugar
2 tablespoons butter
½ cup half & half
1 teaspoon cinnamon

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
  • Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
  • In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
  • Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
  • Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
  • Slice and garnish with chocolate or caramel syrup.
  • Enjoy!

Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams

PEANUT BUTTER CHEESECAKE WITH CARAMELIZED BANANA TOPPING



Peanut Butter Cheesecake with Caramelized Banana Topping image

Provided by Dede Wilson

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Cream Cheese     Banana     Peanut     Potluck     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 15

Crust:
18 whole graham crackers, coarsely broken
10 tablespoons (1 1/4 sticks) unsalted butter, diced
6 tablespoons (packed) golden brown sugar
Filling:
3 8-ounce packages cream cheese, room temperature
1 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
3/4 cup sugar
1/3 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/3 cup sour cream topping
1/2 cup (1 stick) unsalted butter, room temperature, diced
1/2 cup (packed) golden brown sugar
7 firm but ripe bananas

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Combine broken graham crackers, diced butter, and sugar in processor. Blend until crumbs stick together. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until golden, about 12 minutes. Cool crust on rack. Maintain oven temperature.
  • For filling:
  • Beat cream cheese and peanut butter in large bowl until blended and creamy, about 3 minutes. Add both sugars and beat until fluffy, about 3 minutes. Beat in vanilla, then eggs 1 at a time, then sour cream. Scrape cheesecake batter into crust.
  • Stack 3 large pieces of foil on work surface and place springform pan in center. Fold foil snugly up sides of pan. Place springform pan in roasting pan. Add enough water to roasting pan to come 1 inch up sides of springform pan.
  • Bake cheesecake in water bath until sides are puffed and center is set and edges are beginning to brown, about 1 hour 25 minutes. Place hot cheesecake directly in refrigerator; chill uncovered until cold, at least 6 hours and up to 1 day.
  • For topping:
  • Whisk diced butter and sugar in heavy large skillet over mediumlow heat until butter melts, sugar dissolves, and smooth caramel sauce bubbles thickly, about 4 minutes. Slice bananas into 1/2-inch-thick, 2-inch-long diagonal slices, discarding ends. Working in batches if necessary, add banana slices to skillet in single layer and cook over medium heat until heated through and coated, turning once, 1 to 2 minutes per batch. Using forks, carefully transfer banana slices to top of cheesecake, arranging in concentric overlapping circles. Let cheesecake stand at room temperature up to 1 hour before slicing and serving.

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"



Banana Peanut Butter Cheesecake aka

This is a combinations of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cake 'restaurant quality.' I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the side of the cake with toasted coconut if desired.

Provided by Roland G. Mandish

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10h25m

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons butter, melted
¾ teaspoon banana extract
3 tablespoons white sugar
1 cup peanut butter chips
¼ cup half-and-half
3 (8 ounce) packages cream cheese at room temperature
½ cup white sugar
3 eggs at room temperature
2 large ripe bananas, mashed
½ teaspoon vanilla extract
½ teaspoon banana extract
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
  • Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
  • Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
  • Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
  • Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
  • Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
  • Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 33.9 g, Cholesterol 117.6 mg, Fat 30.7 g, Fiber 0.8 g, Protein 11 g, SaturatedFat 20.7 g, Sodium 298 mg, Sugar 25.2 g

ROASTED BANANA & PECAN CHEESECAKE



Roasted Banana & Pecan Cheesecake image

We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. They soon become perfect for roasting and baking into this roasted banana cheesecake with a nutty crust. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

3 medium ripe bananas, unpeeled
1-3/4 cups crushed pecan shortbread cookies
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1/4 cup plus 2 tablespoons packed brown sugar, divided
1 teaspoon vanilla extract
2 tablespoons spiced rum, optional
4 large eggs, lightly beaten
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
12 pecan halves, toasted
Chocolate syrup

Steps:

  • Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

Nutrition Facts : Calories 430 calories, Fat 30g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 308mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 8g protein.

BANANA CHEESECAKE WITH CARAMEL SAUCE



Banana Cheesecake with Caramel Sauce image

Easy and delicious cheesecake. Looks fancy when served drizzled with caramel sauce and yields a lot of servings. Sometimes I double the crust recipe to make a thicker crust.

Provided by Sharon Emery

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup margarine, melted
¼ cup white sugar
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
½ cup mashed banana
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) package individually wrapped caramels, unwrapped
1 banana, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
  • In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
  • Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
  • Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

Nutrition Facts : Calories 566.7 calories, Carbohydrate 61.8 g, Cholesterol 119.5 mg, Fat 32.3 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 16 g, Sodium 440 mg, Sugar 48.2 g

CARAMELIZED BANANA CHEESECAKE



Caramelized Banana Cheesecake image

Make and share this Caramelized Banana Cheesecake recipe from Food.com.

Provided by CrystalRN

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup pecans
2 tablespoons light butter, divided
1/4 cup light brown sugar
1 cup banana, thinly sliced
2 teaspoons dark rum (optional)
8 ounces fat free cream cheese, softened
8 ounces light cream cheese, softened
1 cup sugar, divided
1/2 cup light sour cream
1 egg, lightly beaten
2 egg whites, lightly beaten

Steps:

  • Preheat the oven to 325 degrees.
  • Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on.
  • Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
  • Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well.
  • Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade.
  • Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand.
  • Pour the filling mixture over the crust.
  • Place the pan in a large pan and add water to a depth of 2 inches.
  • Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.

Nutrition Facts : Calories 241.3, Fat 12.4, SaturatedFat 5, Cholesterol 39.4, Sodium 213, Carbohydrate 27.3, Fiber 1, Sugar 23, Protein 6.9

SWEET & SALTY PEANUT BUTTER CHEESECAKE



Sweet & Salty Peanut Butter Cheesecake image

After a co-worker shared a recipe for a great bar cookie, I made it into a cheesecake using my standard recipe and tweaking it a bit. It's a wonderful combination of sweet and salty. -Joyce Schamberger, Amboy, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

32 Nutter Butter cookies (16 ounces)
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 package (10 ounces) peanut butter chips, melted
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
2 cups miniature marshmallows
3/4 cup peanut butter
2/3 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1-1/2 cups dry roasted peanuts, coarsely chopped, divided

Steps:

  • Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture., Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

Nutrition Facts : Calories 743 calories, Fat 49g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 547mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 3g fiber), Protein 18g protein.

PEANUT BUTTER CHEESECAKE WITH CARAMELIZED BANANA TOPPING



Peanut Butter Cheesecake With Caramelized Banana Topping image

Make and share this Peanut Butter Cheesecake With Caramelized Banana Topping recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 13

18 whole graham crackers, coarsely broken
10 tablespoons unsalted butter, diced
6 tablespoons packed golden brown sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup creamy natural-style peanut butter (smooth, made with only peanuts and salt)
3/4 cup sugar
1/3 cup packed golden brown sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/3 cup sour cream, topping
1/2 cup unsalted butter, room temperature, diced
1/2 cup packed golden brown sugar
7 firm but ripe bananas

Steps:

  • For crust:.
  • Position rack in center of oven and preheat to 350°F Combine broken graham crackers, diced butter, and sugar in processor. Blend until crumbs stick together. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until golden, about 12 minutes. Cool crust on rack. Maintain oven temperature.
  • For filling:.
  • Beat cream cheese and peanut butter in large bowl until blended and creamy, about 3 minutes. Add both sugars and beat until fluffy, about 3 minutes. Beat in vanilla, then eggs 1 at a time, then sour cream. Scrape cheesecake batter into crust.
  • Stack 3 large pieces of foil on work surface and place springform pan in center. Fold foil snugly up sides of pan. Place springform pan in roasting pan. Add enough water to roasting pan to come 1 inch up sides of springform pan.
  • Bake cheesecake in water bath until sides are puffed and center is set and edges are beginning to brown, about 1 hour 25 minutes. Place hot cheesecake directly in refrigerator; chill uncovered until cold, at least 6 hours and up to 1 day.
  • For topping:
  • Whisk diced butter and sugar in heavy large skillet over mediumlow heat until butter melts, sugar dissolves, and smooth caramel sauce bubbles thickly, about 4 minutes. Slice bananas into 1/2-inch-thick, 2-inch-long diagonal slices, discarding ends. Working in batches if necessary, add banana slices to skillet in single layer and cook over medium heat until heated through and coated, turning once, 1 to 2 minutes per batch. Using forks, carefully transfer banana slices to top of cheesecake, arranging in concentric overlapping circles. Let cheesecake stand at room temperature up to 1 hour before slicing and serving.

Nutrition Facts : Calories 734.6, Fat 52.2, SaturatedFat 27.2, Cholesterol 181.5, Sodium 271.4, Carbohydrate 59, Fiber 3.4, Sugar 42.8, Protein 13.6

Tips:

  • Use a high-quality peanut butter. This will make a big difference in the flavor of the cheesecake.
  • Make sure the cream cheese is at room temperature before you start mixing it. This will help it blend smoothly with the other ingredients.
  • Don't over-mix the cheesecake batter. Over-mixing can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before you serve it. This will help it set properly.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the crust so that it fits in the pie plate.

Conclusion:

This peanut butter cheesecake with caramelized banana topping is a delicious and decadent dessert that is perfect for any occasion. The creamy peanut butter filling is perfectly complemented by the sweet and gooey caramelized bananas. This cheesecake is sure to be a hit with everyone who tries it!

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