BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"
This is a combination of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cheesecake "restaurant quality". I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the sides of the cake with toasted coconut if desired. (8 hour refrigeration is not included in cook time.)
Provided by ElizabethKnicely
Categories Cheesecake
Time 1h25m
Yield 1 8-inch cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper (parchment paper).
- Mix graham cracker crumbs, melted butter, 3/4 teaspoons banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
- Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
- Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch the top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
- Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in the peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
- Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
- Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to bud the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cheesecake back over onto the platter. Refrigerate cheesecake for 8 hours before slicing.
Nutrition Facts : Calories 414.5, Fat 29.1, SaturatedFat 15.5, Cholesterol 118.6, Sodium 296.3, Carbohydrate 31.4, Fiber 1.5, Sugar 23.8, Protein 8.4
CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
- Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
- In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
- Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
- Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
- Slice and garnish with chocolate or caramel syrup.
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams
BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"
This is a combinations of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cake 'restaurant quality.' I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the side of the cake with toasted coconut if desired.
Provided by Roland G Mandish
Categories Cheesecake
Time 10h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
- Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
- Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
- Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
- Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
- Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
- Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 33.9 g, Cholesterol 117.6 mg, Fat 30.7 g, Fiber 0.8 g, Protein 11 g, SaturatedFat 20.7 g, Sodium 298 mg, Sugar 25.2 g
THE ELVIS PEANUT BUTTER BANANA BURGER
You've never had a burger quite like this before. Legend has it Elvis loved his peanut butter, bacon, and banana sandwiches, so we created this salty, sweet burger as a tribute to the king of rock 'n' roll. Piled high with creamy peanut butter, extra-crispy bacon, caramelized bananas, and a sweet honey drizzle, this totally unique combination of flavors will have you all shook up. Whether you grill the patties or cook them smash burger-style on the stovetop, these burgers will be a hunk of burning love at your cookout.
Provided by Annie Campbell
Categories Hamburgers
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
- Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
- Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
- Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.
Nutrition Facts : Calories 953.4 calories, Carbohydrate 66 g, Cholesterol 130.3 mg, Fat 62.6 g, Fiber 4.2 g, Protein 34.2 g, SaturatedFat 22.8 g, Sodium 818 mg
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