If you love the combination of creamy cheesecake, ripe bananas, rich peanut butter, and gooey caramel, this Banana Caramel Peanut Butter Cheesecake is the ultimate dessert. It features a buttery cookie crust, silky peanut butter cheesecake filling, layers of fresh bananas, and a luscious caramel topping finished with crunchy peanuts. Perfect for birthdays, holidays, or whenever you’re craving an indulgent homemade treat.

Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 6–8 hours (or overnight)
Total Time: About 8½ hours
Servings: 10–12

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Ingredients

For the Crust

• 2 cups graham cracker or digestive biscuit crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons brown sugar
• Pinch of salt

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• 2 ripe bananas, mashed

For the Topping

• 2 ripe bananas, sliced
• ¾ cup caramel sauce
• ¼ cup chopped roasted peanuts
• Whipped cream (optional)
• Peanut butter drizzle (optional)

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Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. Combine the cookie crumbs, melted butter, brown sugar, and salt.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then allow it to cool.

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Step 2: Make the Cheesecake Filling

1. Beat the softened cream cheese until smooth.
2. Mix in the peanut butter and sugar until creamy.
3. Add the eggs one at a time, mixing after each addition.
4. Stir in the vanilla, sour cream, flour, and mashed bananas until just combined.
5. Avoid overmixing to prevent cracks.

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Step 3: Bake

1. Pour the filling over the cooled crust.
2. Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath (optional but recommended).
3. Bake for 55–65 minutes, or until the edges are set and the center still has a slight wobble.
4. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.

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Step 4: Chill

• Refrigerate for at least 6 hours, preferably overnight, for the best texture.

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Step 5: Decorate

1. Arrange fresh banana slices over the chilled cheesecake.
2. Drizzle generously with caramel sauce.
3. Sprinkle with chopped roasted peanuts.
4. Add whipped cream and extra peanut butter drizzle if desired.

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Tips for the Best Cheesecake

• Use room-temperature ingredients for a silky-smooth filling.
• Don’t overbeat the batter after adding the eggs.
• A water bath helps prevent cracks and creates a creamier texture.
• Chill overnight for the cleanest slices.
• Dip your knife in hot water and wipe it clean between slices.

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Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze (without banana topping) for up to 2 months. Thaw overnight in the refrigerator before serving and add fresh bananas just before serving.

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Delicious Variations

• Add mini chocolate chips to the filling.
• Swap caramel for chocolate or salted caramel sauce.
• Top with crushed peanut butter cups.
• Add a sprinkle of sea salt for a sweet-and-salty finish.
• Use chocolate cookie crumbs instead of graham crackers for the crust.

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Nutrition (Approximate Per Serving)

• Calories: 620
• Protein: 12 g
• Carbohydrates: 45 g
• Fat: 45 g
• Saturated Fat: 20 g
• Sugar: 34 g
• Fiber: 3 g
• Sodium: 340 mg

Final Thoughts

This Irresistible Banana Caramel Peanut Butter Cheesecake combines the sweetness of bananas, the richness of peanut butter, and the buttery flavor of caramel in every bite. Creamy, decadent, and surprisingly easy to make, it’s a crowd-pleasing dessert that’s guaranteed to impress family and friends at any gathering.