A rich and creamy cheesecake with a decadent chocolate cookie crust, layered with crunchy peanuts, fresh banana slices, and silky caramel sauce—every bite is pure indulgence.
Why You’ll Love This Recipe
- Irresistibly decadent: layers of smooth cheesecake, crunchy peanuts, fresh bananas, and caramel
- Celebration-worthy: impressive dessert that’s perfect for gatherings and special occasions
- Make-ahead friendly: bake in advance, chill overnight, and finish just before serving
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- chocolate cookie crumbs
- butter, melted
- cream cheese, softened
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- sour cream
- salted peanuts, chopped
- medium bananas, sliced
- caramel sauce
- heavy cream (for topping drizzle)
Directions
- Prepare oven and pan
Preheat the oven to 325 °F (160 °C). Grease a 9‑inch springform pan. - Make the crust
In a bowl, mix chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. - Prepare the filling
In a separate bowl, beat the softened cream cheese with both sugars until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated. - Assemble layers
Pour half of the cheesecake batter over the crust. Sprinkle the chopped peanuts evenly. Carefully pour the remaining batter over the peanuts. - Bake
Bake for 50–55 minutes, or until the center is just set (it should slightly jiggle). Remove from oven and let cool completely on a wire rack. - Chill
Refrigerate the cooled cheesecake for at least 4 hours, or ideally overnight, for best texture. - Top and serve
Just before serving, arrange banana slices on top. Drizzle with caramel sauce and a swirl of heavy cream. Optionally, garnish with extra peanuts.
Servings and timing
- Servings: 12 slices (depends on cut size)
- Preparation time: 20 minutes for crust and filling + 5 minutes assembly + 10 minutes cooling
- Cook time: 50–55 minutes
- Chill time: minimum 4 hours (preferably overnight)
- Total time: approximately 5 hours 25 minutes (or overnight)
Variations
- Nut-free option: omit the peanuts and replace with toasted coconut flakes for crunch
- Fruit alternatives: use sliced strawberries, raspberries, or caramelized apples in place of banana
- Chocolate drizzle: finish with melted dark or milk chocolate instead of caramel
- Spiced flavor: add ½ teaspoon cinnamon or espresso powder to the filling for depth
Storage/Reheating
- To store: Keep any leftover cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
- To freeze: Wrap individual slices or the whole cake in plastic, then aluminum foil. Freeze for up to 2 months.
- To serve from frozen: Thaw overnight in the refrigerator before serving.
FAQs
What’s the best way to soften cream cheese?
Leave it at room temperature for about 30 minutes before starting. It should be soft to the touch but not melted.
Can I use a cookie crust alternative?
Yes—try graham cracker crumbs or digestive biscuits for a lighter flavor.
How do I know when the cheesecake is baked?
The edges should be set and firm, while the center remains slightly wobbly—about 160 °F (71 °C) internally.
Do I need a water bath?
No, this recipe works well without a water bath. Just avoid overmixing the batter to reduce cracking.
Can I use low‑fat ingredients?
Yes—use low‑fat cream cheese and sour cream, but the cheesecake will be less rich and creamy.
How far in advance can I assemble?
You can bake and chill it a day ahead. Add bananas and caramel sauce just before serving.
Can I prep it for a party?
Absolutely—bake and chill the cheesecake, then finish with toppings right before your event for maximum freshness.
What’s the best way to slice neatly?
Use a hot, clean knife warmed under hot water. Wipe it clean between cuts for smooth edges.
Can I make mini cheesecakes?
Yes—divide the filling into muffin tins lined with liners or greased, bake for 20–25 minutes, and cool.
Is it possible to make it vegan?
With non-dairy cream cheese, coconut cream, egg replacers (like silken tofu or flax egg), and dairy-free chocolate crust, you can achieve a similar texture, though flavor may vary.
Conclusion
This Caramel Banana Peanut Cheesecake is a show-stopping dessert that balances creamy richness, crunchy texture, and fruity sweetness. Perfect for celebrations or indulgent weekend treats, its make-ahead nature and customizable toppings make it both convenient and crowd-pleasing. Enjoy every decadent slice!
Print
Caramel Banana Peanut Cheesecake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes (including chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy cheesecake layered with crunchy peanuts, fresh banana slices, and silky caramel sauce, all on a chocolate cookie crust for the ultimate indulgence.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup salted peanuts, chopped
- 2 medium bananas, sliced
- 1/2 cup caramel sauce
- 1/4 cup heavy cream (for topping drizzle)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Pour half of the cheesecake mixture over the crust. Sprinkle chopped peanuts evenly. Pour the remaining batter on top.
- Bake for 50-55 minutes until the center is just set. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, top with banana slices, drizzle with caramel sauce and heavy cream. Garnish with additional peanuts if desired.
Notes
- Use ripe but firm bananas for best texture and flavor.
- Let the cheesecake sit at room temperature for 10 minutes before slicing for cleaner cuts.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
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