Peanut Butter Chocolate Banana Cheesecake
Peanut Butter Chocolate Banana Cheesecake is a delicious dessert that combines the rich flavors of chocolate and peanut butter with the sweetness of banana. This cheesecake is creamy, sweet, and has a wonderful texture that makes it a favorite among dessert lovers. If you enjoy the taste of these classic ingredients, this cheesecake is sure to impress your friends and family.
Why Make This Recipe
Making Peanut Butter Chocolate Banana Cheesecake is a great idea for several reasons. First, it brings together some of the best flavors: peanut butter, chocolate, and banana. Second, it is perfect for special occasions or a sweet treat anytime you want something indulgent. Finally, this cheesecake is easy to make and offers a unique twist on traditional cheesecake, making it a refreshing dessert option.
How to Make Peanut Butter Chocolate Banana Cheesecake
Making this cheesecake is simple and fun. Just follow the steps below, and you’ll have a delicious treat ready to enjoy.
Ingredients
- 1 medium banana, mashed (approx. 1/3-1/2 cup)
- 1 1/2 tablespoons cocoa powder
- 1/3 cup sugar
- 1/4 teaspoon kosher salt
- 1/3 cup 1:1 gluten-free flour (or all-purpose flour)
- 3 eggs, separated
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons baking powder
- 16 ounces cream cheese, room temperature
- 12 ounces sour cream
- 1 egg
- 2 egg yolks
- 3/4 cup creamy peanut butter
- 1 1/3 cup sugar
- 1 1/2 tablespoons vanilla extract
Directions
- Preheat the oven to 350°F (175°C).
- Spray a 9-inch springform pan with baking spray.
- In a bowl, whip the egg whites and cream of tartar until stiff peaks form.
- In a separate bowl, mix the mashed banana, cocoa powder, sugar, salt, gluten-free flour, and the egg yolks.
- Gently fold the whipped egg whites into the banana mixture until combined.
- Pour the crust mixture into the prepared springform pan and bake for 15 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 325°F (160°C).
- In a mixing bowl, blend the cream cheese until smooth.
- Add the sour cream, egg, egg yolks, peanut butter, sugar, and vanilla extract. Mix until smooth, being careful not to overmix.
- Pour the filling into the springform pan over the crust. Bake for 55 minutes, until the center jiggles slightly.
- Remove from the oven and let it sit for 1 hour at room temperature.
- After cooling, refrigerate for 8 hours or overnight before serving. Serve and enjoy!
How to Serve Peanut Butter Chocolate Banana Cheesecake
You can serve this cheesecake chilled from the refrigerator. It is great on its own, but you can also top it with whipped cream, chocolate sauce, or sliced bananas for extra flavor and presentation.
How to Store Peanut Butter Chocolate Banana Cheesecake
To store your cheesecake, cover it well with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for up to 5 days in the fridge. If you want to save it for longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Peanut Butter Chocolate Banana Cheesecake
- Make sure all your ingredients, especially the cream cheese, are at room temperature for a smooth filling.
- Be gentle when folding in the egg whites. This helps keep the mixture light and airy.
- If you want a richer chocolate flavor, you can add a bit more cocoa powder to the crust.
- Let the cheesecake cool slowly at room temperature to avoid cracks on the surface.
Variation
You can customize this cheesecake by adding different toppings, such as chopped nuts or berries. You can also try using crunchy peanut butter for added texture.
FAQs
1. Can I use different kinds of flour?
Yes, you can use all-purpose flour if you don’t need a gluten-free version.
2. How do I know when the cheesecake is done?
The cheesecake is done when the center jiggles slightly but is mostly set.
3. Can I make this dessert ahead of time?
Absolutely! This cheesecake is perfect for making ahead. It tastes even better after sitting in the refrigerator for a day.