Elvis-Inspired Banana Peanut Butter Cheesecake

Follow our step-by-step guide on how to make Elvis-Inspired Banana Peanut Butter Cheesecake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Prepare an 8-inch cake pan by greasing it and lining the bottom with a circle of waxed paper. This will help your cheesecake come out easily later on.

2. Step 2

   In a mixing bowl, combine the graham cracker crumbs, melted butter, 3/4 teaspoon of banana extract, and 3 tablespoons of sugar. Mix until the mixture holds together nicely. Transfer this mixture into the bottom of your prepared cake pan. To ensure a firm crust, use a second 8-inch cake pan to press it down evenly.

3. Step 3

   Bake the crust in the preheated oven for about 8 minutes, or until it turns lightly golden. Once done, set it aside to cool while you prepare the filling.

4. Step 4

   Next, fill the bottom of a double boiler with water to a depth of about 1 inch and bring it to a boil. In the top part of the boiler, combine the peanut butter chips and half-and-half. Stir gently until the chips melt and the mixture becomes smooth. Set this aside to cool.

5. Step 5

   In a stand mixer, place the cream cheese and mix on low speed using the paddle attachment until it’s smooth. Gradually increase the speed to medium and add in 1/2 cup of sugar. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the mashed bananas, vanilla extract, 1/2 teaspoon of banana extract, and lemon juice, scraping down the sides of the bowl as needed. Finally, fold in the cooled peanut butter chip mixture until the batter is smooth and well combined.

6. Step 6

   Pour the cheesecake filling into the cooled graham cracker crust. To create a water bath, place the cheesecake pan on a large baking pan and pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan. This will help the cheesecake bake evenly and prevent cracking.

7. Step 7

   Bake the cheesecake in the preheated oven for about 1 hour, or until the filling is set. Once baked, turn off the oven, crack the door open, and let the cheesecake cool slowly inside for an hour. This gradual cooling helps maintain its creamy texture.

8. Step 8

   After cooling, run a knife around the inside edge of the cheesecake pan and carefully flip it over onto a cooling rack. To release the cheesecake, place a dish towel on the bottom of the pan and gently heat it with a hot water-filled tea kettle. This will help loosen the cheesecake from the pan. Once released, place a serving platter on top and flip the cake back over onto the platter.

9. Step 9

   For the best flavor and texture, refrigerate the cheesecake for at least 8 hours before serving. This allows all the delicious flavors to meld together beautifully.