Instructions:
– Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
– Combine graham cracker crumbs and melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared pan to form the crust.
– In a large mixing bowl, beat together the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
– Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
– Gently fold in the creamy peanut butter until well mixed.
– Pour the cheesecake batter over the prepared crust.
– Bake for 50-60 minutes, or until the center is just set. Allow the cheesecake to cool completely on a wire rack.
– Once cooled, arrange the banana slices on top, sprinkle with chopped peanuts, and drizzle generously with caramel sauce.
– Chill the cheesecake in the refrigerator for at least 4 hours before serving to let the flavors meld together beautifully.
Serving Suggestion:
– Serve this Irresistible Banana Caramel Peanut Butter Cheesecake chilled for the ultimate indulgent dessert experience!
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes | Calories: 450 kcal per slice | Servings: 12 servings
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