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

Units Scale

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)

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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