Banana Peanut Butter Cheesecake aka "The Elvis"
Description
This banana peanut butter cheesecake aka "The Elvis" recipe combines peanut butter and bananas. Garnish with toasted coconut and top with ganache.
Ingredients
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1 cup graham cracker crumbs
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3 tablespoons white sugar
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3 tablespoons butter, melted
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3/4 teaspoon banana extract
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1 cup peanut butter chips
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1/4 cup half-and-half
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3 (8 ounce) packages cream cheese at room temperature
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1/2 cup white sugar
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3 eggs at room temperature
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2 large ripe bananas, mashed
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1 tablespoon lemon juice
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1/2 teaspoon vanilla extract
Directions
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.
2
Combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and ¾ 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.
3
Bake in the preheated oven until crust is lightly browned, about 8 minutes; set aside to cool.
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 in the 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.
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 ½ cup sugar. Beat in eggs, one at a time, beating well after each addition until fully incorporated. Beat in bananas, lemon juice, remaining ½ 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.
6
Place cheesecake in a large baking pan; add enough hot water to come most of the way up the sides of the cheesecake pan.
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.
8
Run a knife around edges of cheesecake; flip the pan 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.