Instructions:
1. Crunchy Crust: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. In a medium bowl, combine the melted butter with the graham cracker crumbs until the mixture resembles wet sand. Press this blend evenly into the bottom of your prepared pan, forming a solid crust.
2. Creamy Cheesecake Filling: In a large mixing bowl, whisk together the softened cream cheese and peanut butter until you have a smooth and creamy base. Slowly add granulated sugar while beating, ensuring the mixture becomes light and fluffy. Incorporate the eggs one by one, blending thoroughly after each addition. Finally, mix in the vanilla extract and heavy cream until everything is just combined.
3. Bake to Perfection: Pour your luscious peanut butter cheesecake filling over the prepared crust, smoothing out the top. Place it in your preheated oven and bake for 50-60 minutes. The center should be set with just a gentle jiggle, signaling its readiness. Once baked, allow it to cool down to room temperature
4. Chill Out: For the ultimate cheesecake experience, place your cooled cheesecake in the refrigerator for at least 4 hours, but overnight chilling is even better for firmness.
5. Tasty Toppings: When you’re ready to serve, adorn your cheesecake with fresh banana slices, drizzle with caramel sauce, and sprinkle with chopped peanuts and almonds for that extra crunch.
Preparation time: 20 minutes | Cooking time: 60 minutes | Chilling time: 4 hours
