Peanut Butter Cheesecake with Caramalized Banana Topping

Peanut Butter Cheesecake with Caramalized Banana Topping

Makes 12 servings

Crust:
18 whole graham crackers, coarsely broken
10 tablespoons (1-1/4 sticks) unsalted butter, diced
6 tablespoons (packed) golden brown sugar

Filling:
3 (8 oz) packages cream cheese, room temperature
1 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
3/4 cup sugar
1/3 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/3 cup sour cream topping
1/2 cup (1 stick) unsalted butter, room temperature, diced
1/2 cup (packed) golden brown sugar
7 firm but ripe bananas

For crust: Position rack in center of oven and preheat to 350°F. Combine
broken graham crackers, diced butter, and sugar in processor. Blend until
crumbs stick together. Press crumb mixture onto bottom and 2 1/2 inches up
sides of 9-inch-diameter springform pan. Bake crust until golden, about 12
minutes. Cool crust on rack. Maintain oven temperature.

For filling: Beat cream cheese and peanut butter in large bowl until blended
and creamy, about 3 minutes. Add both sugars and beat until fluffy, about 3
minutes. Beat in vanilla, then eggs 1 at a time, then sour cream. Scrape
cheesecake batter into crust.

Stack 3 large pieces of foil on work surface and place springform pan in
center. Fold foil snugly up sides of pan. Place springform pan in roasting
pan. Add enough water to roasting pan to come 1 inch up sides of springform
pan.

Bake cheesecake in water bath until sides are puffed and center is set and
edges are beginning to brown, about 1 hour 25 minutes. Place hot cheesecake directly in refrigerator; chill uncovered until cold, at least 6 hours and up to 1 day.

For topping: Whisk diced butter and sugar in heavy large skillet over
mediumlow heat until butter melts, sugar dissolves, and smooth caramel sauce bubbles thickly, about 4 minutes. Slice bananas into 1/2-inch-thick,
2-inch-long diagonal slices, discarding ends. Working in batches if
necessary, add banana slices to skillet in single layer and cook over medium
heat until heated through and coated, turning once, 1 to 2 minutes per
batch. Using forks, carefully transfer banana slices to top of cheesecake,
arranging in concentric overlapping circles. Let cheesecake stand at room
temperature up to 1 hour before slicing and serving.

I made this cheesecake a few weeks ago and it was fantastic!