Ingredients
Crust
- 1 ½ cups crushed graham crackers (or chocolate wafer cookies for a richer flavor)
- ¼ cup melted butter
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to soft peaks
Banana Layer
- 2-3 ripe bananas, sliced
Caramel Sauce
- 1 cup store-bought or homemade caramel sauce
Topping
- Additional whipped cream, for garnish
- Crushed peanuts or chocolate shavings (optional)
- Caramel drizzle
Instructions
- Prepare the Crust:
- In a bowl, combine crushed graham crackers and melted butter. Mix well.
- Press the mixture into the bottom of an 8-inch springform pan or pie dish to form a compact crust. Chill in the freezer for 10-15 minutes to set.
- Make the Filling:
- In a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until fully combined and fluffy.
- Assemble the Cheesecake:
- Spread half of the peanut butter cheesecake filling over the chilled crust.
- Layer the banana slices over the filling evenly.
- Drizzle caramel sauce over the banana layer, then add the remaining peanut butter cheesecake mixture on top, spreading it evenly.
- Chill:
- Refrigerate the assembled cheesecake for at least 4 hours, or overnight for best results.
- Garnish and Serve:
- When ready to serve, top with whipped cream, a caramel drizzle, and crushed peanuts or chocolate shavings if desired.
Enjoy this decadent, no-bake treat, perfect for special occasions or whenever you’re craving something rich and creamy!