The Elvis: Decadent Banana Peanut Butter Cheesecake Recipe

This Banana Peanut Butter Cheesecake, affectionately nicknamed “The Elvis” in honor of the King’s legendary love for peanut butter and banana sandwiches, is a decadent and unforgettable dessert. It combines the creamy richness of cheesecake with the comforting flavors of peanut butter and the sweet, tropical notes of banana. This recipe is perfect for impressing guests, celebrating a special occasion, or simply indulging in a little bit of Elvis-approved deliciousness.

## Why This Recipe Works

* **The Perfect Balance of Flavors:** The combination of peanut butter, banana, and cream cheese is a match made in heaven. Each flavor complements the others, creating a harmonious and irresistible taste. The graham cracker crust adds a touch of crispness and a hint of cinnamon, further enhancing the overall experience.
* **Creamy and Dreamy Texture:** The cheesecake filling is incredibly smooth and creamy, thanks to the use of high-quality cream cheese and a careful baking process. The bananas add a subtle moistness, while the peanut butter contributes to the richness.
* **Easy to Customize:** This recipe is a great base for experimentation. You can add chocolate chips, chopped nuts, or even a swirl of caramel to customize it to your liking. The possibilities are endless!
* **Make-Ahead Friendly:** Cheesecakes are best made a day or two in advance, as they need time to chill and set properly. This makes it a great option for entertaining, as you can prepare it ahead of time and simply slice and serve when ready.

## Ingredients

### For the Crust:

* 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
* 1/4 cup granulated sugar
* 6 tablespoons (3 ounces) unsalted butter, melted
* 1/4 teaspoon ground cinnamon (optional, but highly recommended)

### For the Filling:

* 24 ounces cream cheese, softened to room temperature
* 1 1/4 cups granulated sugar
* 1 cup creamy peanut butter
* 1/4 cup sour cream
* 1 teaspoon vanilla extract
* 4 large eggs
* 2 ripe bananas, mashed

### For the Topping (Optional):

* 1 ripe banana, sliced
* Peanut butter cups, halved or quartered
* Chocolate sauce or ganache
* Chopped peanuts
* Whipped cream

## Equipment

* 9-inch springform pan
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Rubber spatula
* Measuring cups and spoons
* Aluminum foil (for water bath)
* Roasting pan (for water bath)

## Instructions

### Step 1: Prepare the Crust

1. **Preheat oven to 350°F (175°C).**
2. **Combine graham cracker crumbs, sugar, and cinnamon (if using) in a medium bowl.** Mix well to ensure even distribution.
3. **Pour in the melted butter and stir until the crumbs are evenly moistened.** The mixture should resemble wet sand.
4. **Press the crumb mixture firmly into the bottom of the springform pan.** Use the bottom of a measuring cup or your fingers to create a smooth and even layer. You can also press the crumbs slightly up the sides of the pan for a more defined crust.
5. **Bake the crust for 8-10 minutes.** This will help it set and prevent it from becoming soggy. Remove from the oven and let cool completely while you prepare the filling.

### Step 2: Prepare the Filling

1. **In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.** Use an electric mixer on medium speed. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
2. **Add the peanut butter and sour cream and beat until smooth and well combined.** Again, scrape down the sides of the bowl as needed.
3. **Stir in the vanilla extract.**
4. **Add the eggs one at a time, beating well after each addition.** Be careful not to overmix at this stage, as overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
5. **Gently fold in the mashed bananas.** Make sure they are evenly distributed throughout the batter.

### Step 3: Assemble and Bake the Cheesecake

1. **Wrap the bottom of the springform pan tightly with aluminum foil.** This will prevent water from seeping into the cheesecake during the water bath.
2. **Pour the cheesecake filling into the prepared crust.** Smooth the top with a spatula.
3. **Prepare a water bath.** Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to create a moist and even baking environment, which prevents the cheesecake from cracking.
4. **Bake the cheesecake for 55-70 minutes.** The exact baking time will depend on your oven. The cheesecake is done when the edges are set and the center is slightly wobbly. A slight jiggle is okay; it will continue to set as it cools.
5. **Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.** This allows the cheesecake to cool gradually, which further helps to prevent cracking.
6. **Remove the cheesecake from the oven and water bath and let it cool completely at room temperature.**
7. **Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.** This allows the cheesecake to set completely and develop its flavor.

### Step 4: Decorate and Serve (Optional)

1. **Carefully remove the cheesecake from the springform pan.** Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the spring.
2. **Decorate the cheesecake with sliced bananas, peanut butter cups, chocolate sauce, chopped peanuts, and whipped cream, if desired.** Get creative and have fun with it!
3. **Slice and serve.**

## Tips for Success

* **Use room temperature cream cheese.** This is essential for a smooth and creamy cheesecake. If the cream cheese is too cold, it will be difficult to beat and may result in a lumpy filling.
* **Don’t overmix the batter.** Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix just until the ingredients are combined.
* **Use a water bath.** A water bath is crucial for preventing the cheesecake from cracking. The steam from the water bath helps to create a moist and even baking environment.
* **Cool the cheesecake slowly.** Allowing the cheesecake to cool gradually in the oven with the door ajar helps to prevent cracking. Avoid sudden temperature changes.
* **Chill the cheesecake thoroughly.** Cheesecakes need to be chilled for at least 6 hours, or preferably overnight, to set completely and develop their flavor.
* **Get creative with toppings.** The toppings are a great way to customize the cheesecake to your liking. Feel free to experiment with different flavors and textures.
* **Use good quality ingredients.** The quality of the ingredients will affect the taste and texture of the cheesecake. Use high-quality cream cheese, peanut butter, and bananas for the best results.
* **If your cheesecake cracks despite your best efforts, don’t worry!** It will still taste delicious. You can cover the cracks with toppings or whipped cream.

## Variations

* **Chocolate Peanut Butter Banana Cheesecake:** Add 1/2 cup of cocoa powder to the cheesecake filling. You can also swirl melted chocolate into the batter before baking.
* **Peanut Butter Cup Cheesecake:** Mix chopped peanut butter cups into the cheesecake filling and sprinkle more on top before serving.
* **Banana Caramel Cheesecake:** Drizzle caramel sauce over the cheesecake before serving. You can also add a layer of caramel to the bottom of the crust.
* **Elvis Presley Cheesecake Bars:** Adapt this recipe to make cheesecake bars. Bake the cheesecake in a 9×13 inch pan and cut into squares after chilling.
* **Vegan Banana Peanut Butter Cheesecake:** Substitute vegan cream cheese, peanut butter, and eggs (using a flax egg or aquafaba). There are many great vegan alternatives available that work surprisingly well.

## Serving Suggestions

* **Serve chilled:** Cheesecake is best served cold, as it allows the flavors to meld together and the texture to firm up.
* **Serve with toppings:** Add a variety of toppings to allow guests to customize their slices. Sliced bananas, peanut butter cups, chocolate sauce, chopped peanuts, and whipped cream are all great options.
* **Serve with coffee or tea:** Cheesecake and coffee or tea are a classic pairing.
* **Serve as part of a dessert platter:** Include other desserts, such as cookies, brownies, and fruit, to create a stunning dessert platter.
* **Pair with a dessert wine:** A sweet dessert wine can complement the richness of the cheesecake.

## Storage Instructions

* **Store leftover cheesecake in the refrigerator.** Cover tightly with plastic wrap or store in an airtight container. The cheesecake will keep for up to 5 days.
* **You can also freeze the cheesecake.** Wrap it tightly in plastic wrap and then in aluminum foil. The cheesecake will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

## Nutritional Information (Approximate)

* Calories: 400-600 per slice (depending on the size of the slice and toppings)
* Fat: 25-40 grams per slice
* Protein: 10-15 grams per slice
* Carbohydrates: 30-40 grams per slice

*Please note that nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

This Banana Peanut Butter Cheesecake, “The Elvis,” is a show-stopping dessert that is sure to impress. With its creamy texture, rich flavors, and customizable toppings, it’s a crowd-pleaser that will have everyone asking for seconds. So, go ahead and indulge in a little bit of Elvis-approved deliciousness. You won’t be disappointed!
Enjoy!

**Pro Tip:** For an extra Elvis-inspired touch, add a sprinkle of crumbled bacon to the top of the cheesecake. While it might sound unusual, the salty bacon pairs surprisingly well with the sweet banana and peanut butter!