Banana Peanut Butter Cheesecake aka "The Elvis"

This banana peanut butter cheesecake, aka "The Elvis," combines peanut butter and bananas. Garnish the sides with toasted coconut and top with ganache.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 454 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.

Step 2

Combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and 3/4 teaspoon banana extract in a bowl until mixture holds together; press into the bottom of the prepared cake pan, using a second 8-inch cake pan to press crust firmly into pan.

Step 3

Bake in the preheated oven until crust is lightly browned, about 8 minutes; set aside to cool.

Step 4

Pour about 1 inch water into the bottom of a double boiler; bring to a boil. Place peanut butter chips and half-and-half into top of the double boiler; set over bottom of the boiler (boiling water shouldn't touch top boiler). Stir until chips are melted and mixture is smooth; set aside to cool.

Step 5

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth. Increase speed to medium; beat in 1/2 cup sugar. Beat in eggs, one at a time, beating well after each addition until fully incorporated. Beat in bananas, lemon juice, remaining 1/2 teaspoon banana extract, and vanilla extract, stopping occasionally to scrape the sides of the bowl. Beat in peanut butter chip mixture until smooth and even; pour into crust.

Step 6

Place cheesecake in a large baking pan; add enough hot water to reach most of the way up the sides of the cheesecake pan.

Step 7

Bake in the preheated oven until filling is set, about 1 hour. Turn oven off, open door, and let cheesecake cool slowly in the oven for 1 hour.

Step 8

Run a knife around edges of cheesecake; flip the pan over onto a wire rack. Place a dish towel on the bottom of the pan; rub dish towel with a hot water-filled tea kettle to gently heat the bottom of the cheesecake. Slowly remove pan. Place a serving platter on top; flip cake onto platter, using the wire rack. Refrigerate cheesecake for 8 hours.