Ingredients
Makes 12 servings
Crust:
Filling:
For crust:
Step 1
Position rack in center of oven and preheat to 350°F. Combine broken graham crackers, diced butter, and sugar in processor. Blend until crumbs stick together. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until golden, about 12 minutes. Cool crust on rack. Maintain oven temperature.
For filling:
Step 2
Beat cream cheese and peanut butter in large bowl until blended and creamy, about 3 minutes. Add both sugars and beat until fluffy, about 3 minutes. Beat in vanilla, then eggs 1 at a time, then sour cream. Scrape cheesecake batter into crust.
Step 3
Stack 3 large pieces of foil on work surface and place springform pan in center. Fold foil snugly up sides of pan. Place springform pan in roasting pan. Add enough water to roasting pan to come 1 inch up sides of springform pan.
Step 4
Bake cheesecake in water bath until sides are puffed and center is set and edges are beginning to brown, about 1 hour 25 minutes. Place hot cheesecake directly in refrigerator; chill uncovered until cold, at least 6 hours and up to 1 day.
For topping:
Step 5
Whisk diced butter and sugar in heavy large skillet over mediumlow heat until butter melts, sugar dissolves, and smooth caramel sauce bubbles thickly, about 4 minutes. Slice bananas into 1/2-inch-thick, 2-inch-long diagonal slices, discarding ends. Working in batches if necessary, add banana slices to skillet in single layer and cook over medium heat until heated through and coated, turning once, 1 to 2 minutes per batch. Using forks, carefully transfer banana slices to top of cheesecake, arranging in concentric overlapping circles. Let cheesecake stand at room temperature up to 1 hour before slicing and serving.
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Reviews (6)
Back to TopI've made versions of this recipe over the years -- usually for my husband's birthday. It is excellent, and a joy to "mess around" with. But I have a question: what constitutes a "whole" graham cracker? Graham Crackers have whole sheets, each sheet consists of four (4) crackers.
OneBirdieMa
Virginia at the moment
9/22/2020
This is a wonderful cheesecake. I think you could use as much peanut butter as you want, depending on how much you like it. One cup is a good medium. The bananas are a great combination, although I used a different recipe for the sauce, a banana rum sauce! You can find this recipe on gourmet.com on the banana upside-down cake (a must-try to believe!)
CupcakeDreamMachine
New Orleans
7/23/2009
Decent, but not as earth-shattering as some other BA cheesecakes I've made. Do NOT put it back in the fridge once the bananas are on (at least prior to initial serving)--I did, and the butter-heavy caramel set up a little bit. Still tasted fine, but didn't look as good.
carld
Centreville, VA
4/12/2009
I served mine with a side of grape jelly, and it was like the best pb&j that I ever had.
Anonymous
north carolina
3/1/2009
Made this for an office lunch and it was a hit. The combination of carmelized bananas and peanut butter was liked by all. I used Trader Joe's all natural creamy peanut butter, which I think has a very good, strong peanut flavor. I think some natural peant butters can taste rancid or "off" and that would adversely affect the flavor of this cheesecake.
Anonymous
Odenton, MD
1/28/2009
令人失望的。一些喜欢carmalized香蕉pping, some liked the peanut butter cheesecake. Few liked it together. Overall, it was quite underwhelming. It wasn't a lot of work, however, so I'd recommend giving it a try but it might be one you make with family or friends before serving to guests.
mstimpano
madison, wi
12/10/2008
