Peanut Butter and Banana Cheesecake with Candied Bacon
It's a cheesecake fit for a king
Cuisine: American
Recipe type: Dessert
Ingredients
- For the Crust
- 12 ounces chocolate graham crackers (going for about 2½ cups crumbs)
- 12 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- ½ teaspoon salt
- For the Peanut Butter Cheesecake Layer
- 2 (8-ounce) packages cream cheese, softened
- ½ cup packed light brown sugar
- ¾ cup creamy peanut butter
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 large eggs, at room temperature
- For the Banana Cheesecake Layer
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 2 large, very ripe bananas
- 2 teaspoons lemon juice
- 1 large egg yolk, at room temperature
- For the Topping
- 3 tablespoons packed light brown sugar
- 5 slices thick-cut bacon
- ½ cup prepared caramel saucel
- 2 tablespoons creamy peanut butter
- pinch of flake salt
Instructions
- To prepare the cheesecake, preheat oven to 350°. Lightly coat the inside of a 9-inch springform pan with baking spray; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.
- To prepare the crust, place the graham crackers in the bowl of a food processor; pulse until crumbs form. Add melted butter, brown sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of the springform pan.
- To prepare the peanut butter layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the brown sugar and beat until combined and fluffy. Add the peanut butter, vanilla, and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Pour the peanut butter mixture into the prepared crust in pan; refrigerate 15 minutes.
- To prepare the banana layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the granulated sugar and beat until combined and fluffy. Add the vanilla and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Place the bananas, lemon juice, and egg yolk in the bowl of a food processor; process until smooth. Mix banana mixture into cream cheese mixture until combined.
- Spoon the banana-cream cheese mixture over peanut butter mixture in pan; smooth top with a rubber spatula. Transfer springform pan on rimmed baking sheet to the oven; bake at 350° for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours.
- To prepare the topping, preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.
- Gently press brown sugar onto one side of each of the bacon strips, dispersing sugar evenly across all of the bacon. Arrange the bacon strips in a single layer on a wire rack placed on top of the parchment-lined baking sheet. Bake at 350° for 30-45 minutes, or until bacon is cooked through. Cool completely; once cooled, coarsely chop.
- Combine the caramel sauce and peanut butter in a glass measuring cup; microwave 45-60 seconds or until warm and fluid; stir mixture with a fork until until smooth. Gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Pour the caramel sauce evenly over top of cheesecake; sprinkle evenly with chopped candied bacon and flake salt.
Peanut Butter-Banana Cheesecake with Candied Bacon
It's a cheesecake fit for a king ? (via Well Done) GET THE RECIPE: https://trib.al/mhgFCXp
Posted by MyRecipes on Friday, June 15, 2018
