Here's an easy Peanut Butter and Banana Cheesecake Recipe. If you love bananas and peanut butter, then this might be the best cheesecake recipe for you.
This recipe calls for double cream (a British type of heavy cream) which is slightly different from American heavy cream, but either will work.
You could also substitute creamy peanut butter for the crunchy one listed to get a smooth as silk cheesecake result.
A chocolate drizzle is perfect on top of this one, but a caramel or strawberry sauce might be just as nice.
I have a feeling you'll try many different versions of toppings because they are all so tempting.
3 small Bananas
3 1/2 tbsp. Butter, melted
1 cup graham cracker crumbs
1/2 cup Double Cream
1/2 cup Icing sugar
14 oz. cream cheese
1 tsp Vanilla extract
1 cup Crunchy peanut butter
If your bananas aren’t ripe enough, you can put them in the freezer until the skins go black, then take them out and let them defrost. The fruit will be really soft.
Peel and mash 2 of the bananas well then set them aside. The remaining banana can be used for decorating the cheesecake.
Mix the butter and graham crackers together and press it into an 8 inch springform pan.
Whip the cream until it will hold its shape.
In a separate bowl, beat the icing sugar, cream cheese and vanilla together until well blended.
Using the first bowl again, mix the peanut butter to soften it. Fold the cream cheese mixture into the peanut butter, combining well; add the mashed banana and then gently fold in the whipped double cream.
Spread the peanut butter mixture over the graham cracker base and flatten the top; freeze for at least 5 or 6 hours, but it is best overnight.
Defrost in the fridge for 20 minutes and carefully remove from the springform pan.
Garnish with slices of the remaining banana and some drizzled chocolate sauce over the top. Your guests will keep coming back for more.