By daily 
Banana Caramel Peanut Butter Cheesecake
ย
๐ฅ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐ฅ
For the Crust:
1 1/2 cups graham cracker crumbs ๐ช
1/4 cup unsalted butter, melted ๐ง
For the Cheesecake Filling:
3 cups cream cheese, softened ๐ง
1 cup granulated sugar ๐ฌ
1 cup smooth peanut butter ๐ฅ
1 teaspoon vanilla extract ๐ฆ
3 large eggs ๐ฅ
1/2 cup heavy cream ๐ฅ
For the Caramel Layer:
1 cup granulated sugar ๐ฌ
6 tablespoons unsalted butter, cubed ๐ง
1/2 cup heavy cream ๐ฅ
For Topping:
2 bananas, sliced ๐
1/4 cup chopped peanuts ๐ฅ
Caramel sauce ๐ฎ
๐ฅ ๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐ ๐ฅ
1๏ธโฃ For the Crust:
Preheat your oven to 325ยฐF (160ยฐC).
In a medium bowl, combine graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.
2๏ธโฃ For the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth.
Add peanut butter and vanilla extract, mixing until well combined.
Add eggs one at a time, beating after each addition.
Stir in the heavy cream.
Pour the filling over the cooled crust.
Bake for 50-60 minutes, or until the center is set.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
3๏ธโฃ For the Caramel Layer:
In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.
Add the butter, stirring until melted.
Slowly add the heavy cream, stirring until smooth.
Remove from heat and let cool slightly.
Pour the caramel over the chilled cheesecake, spreading evenly.
Refrigerate for 30 minutes.
4๏ธโฃ For Topping:
Arrange banana slices on top of the cheesecake.
Sprinkle with chopped peanuts.
Drizzle with caramel sauce before serving.
Enjoy ๐๐ฅ๐ฅ