Banana Caramel Peanut Cheesecake
Ingredients
For the crust:
200 g (about 2 cups) digestive biscuits or graham crackers, crushed
100 g (7 tbsp) melted butter
2 tbsp brown sugar
For the cheesecake filling:
500 g (2 cups) cream cheese, softened
200 ml (¾ cup) heavy cream
150 g (¾ cup) sugar
2 eggs
2 ripe bananas, mashed
1 tsp vanilla extract
2 tbsp cornstarch
For the peanut layer:
150 g (1 cup) roasted peanuts (unsalted or lightly salted)
For the caramel topping:
100 g (½ cup) sugar
50 g (3 tbsp) butter
100 ml (½ cup) heavy cream
Pinch of salt
For decoration:
Sliced bananas
Drizzle of caramel sauce
Extra peanuts
Instructions
1. Prepare the crust:
Mix crushed biscuits, melted butter, and brown sugar.
Press the mixture into the bottom of a springform pan.
Bake at 180°C (350°F) for 8–10 minutes, then let cool.
2. Make the cheesecake filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then mix in mashed bananas, vanilla, and cornstarch.
Finally, add the heavy cream and beat until creamy.
3. Assemble:
Pour half the cheesecake mixture over the crust.
Sprinkle a layer of peanuts.
Add the rest of the cheesecake mixture on top.
Bake in a preheated oven at 160°C (320°F) for 50–60 minutes (until the center is almost set).
Let it cool completely, then refrigerate for at least 4 hours (best overnight).
4. Prepare the caramel sauce:
In a saucepan, melt sugar over medium heat until golden.
Add butter and mix until melted.
Slowly pour in cream while stirring.
Add a pinch of salt and let cool slightly.
5. Decorate:
Spread caramel sauce on top of the cheesecake.
Garnish with banana slices and peanuts.
Drizzle more caramel before serving.
