Decadent Banana Peanut Butter Cheesecake Recipe: "The Elvis"

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper to prevent sticking.
2. In a bowl, combine graham cracker crumbs, 3 tablespoons of sugar, melted butter, and ¾ teaspoon of banana extract. Mix until the ingredients hold together. Then, press the mixture firmly into the bottom of the prepared cake pan, using a second 8-inch cake pan to ensure even pressure.
3. Bake the crust in the preheated oven until it's lightly browned, approximately 8 minutes. Remove from the oven and set aside to cool completely.
4. Pour about 1 inch of water into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half in the top of the double boiler. Ensure the boiling water doesn't touch the top boiler. Stir until the chips are fully melted and the mixture is smooth. Set aside to cool slightly.
5. In the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and beat until smooth. Increase the speed to medium, then beat in ½ cup of sugar. Add the eggs, one at a time, beating well after each addition until fully incorporated. Beat in the bananas, lemon juice, the remaining ½ teaspoon of banana extract, and vanilla extract, scraping the sides of the bowl occasionally. Finally, beat in the peanut butter chip mixture until everything is smooth and evenly combined. Pour this mixture into the prepared crust.
6. Place the cheesecake in a large baking pan, then add enough hot water to the pan to come most of the way up the sides of the cheesecake pan. This creates a water bath.
7. Bake in the preheated oven until the filling is set, about 1 hour. Once done, turn off the oven, open the door slightly, and allow the cheesecake to cool slowly inside the oven for 1 hour.
8. After cooling, run a knife around the edges of the cheesecake to loosen it from the pan. Flip the pan onto a wire rack. Place a dish towel on the bottom of the pan, then rub the dish towel with a hot water-filled tea kettle to gently heat the bottom of the cheesecake pan. Slowly remove the pan. Place a serving platter on top of the cheesecake on the wire rack and flip the cake onto the platter. Refrigerate the cheesecake for at least 8 hours to allow it to set completely.

Nutrition

• Calories: 454 kcal
• Fat Content: 31 g
• Fiber Content: 1 g
• Sugar Content: 25 g
• Sodium Content: 298 mg
• Protein Content: 11 g
• Cholesterol Content: 118 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 21 g
• Unsaturated Fat Content: 0 g