BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"
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
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
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Joe Moreno
[email protected]This cheesecake was amazing! The combination of banana, peanut butter, and chocolate was perfect. The crust was the perfect balance of sweet and salty, and the filling was rich and creamy. I will definitely be making this again.
Rajendra Manadal
[email protected]This cheesecake was a bit too sweet for my taste, but I still enjoyed it. The crust was a little dry, but the filling was rich and creamy. Overall, it was a good dessert.
Md:Rabbi Islam
[email protected]This cheesecake was so easy to make and it turned out so well! The crust was the perfect balance of sweet and salty, and the filling was rich and creamy. The banana and peanut butter flavors were perfectly balanced. I will definitely be making this a
Max Sajan Tv
[email protected]I was a little hesitant to try this cheesecake because I'm not a big fan of peanut butter, but I'm so glad I did! The peanut butter flavor was subtle and not overpowering. The cheesecake was light and fluffy, and the crust was the perfect combination
Ijaboyede Samuel
[email protected]This cheesecake was amazing! The crust was the perfect balance of sweet and salty, and the filling was rich and creamy. The banana and peanut butter flavors were perfectly balanced. I will definitely be making this again.
Pankaj Ad
[email protected]I made this cheesecake for my husband's birthday and he loved it! He's a big fan of Elvis Presley and he thought this cheesecake was the perfect tribute. It was easy to make and the results were stunning.
Daniel Arizie
[email protected]This cheesecake was a bit too rich for me, but I can see why people love it. The flavors were all there, but it was just a little too heavy for my taste.
Kachi_b
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The combination of banana, peanut butter, and chocolate is irresistible. I usually add a little extra peanut butter to the filling for an even more intense flavor.
Isum Sandira
[email protected]This cheesecake was a bit too sweet for my taste, but I still enjoyed it. The crust was a little dry, but the filling was rich and creamy. Overall, it was a good dessert.
Fahima Sultana
[email protected]This cheesecake was easy to make and turned out beautifully. The flavors were well-balanced and the texture was smooth and creamy. I will definitely be making this again for special occasions.
Michelle Sutton
[email protected]I'm not usually a fan of cheesecake, but this one was amazing! The Elvis is the perfect dessert for peanut butter and banana lovers. I highly recommend it.
Alicia Chin
[email protected]This cheesecake was a huge hit at my party! Everyone loved the combination of banana, peanut butter, and chocolate. The crust was the perfect balance of sweet and salty. I will definitely be making this again.