Banana Peanut Butter Cheesecake Aka the Elvis Recipe

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Banana Peanut Butter Cheesecake Aka the Elvis
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Ingredients
13
Count
Nutrition
405
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. 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).
  2. 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.
  3. Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 405.02 Kcal (1696 kJ)
Calories from fat 168.9 Kcal
% Daily Value*
Total Fat 18.77g 29%
Cholesterol 87.62mg 29%
Sodium 281.28mg 12%
Potassium 284.33mg 6%
Total Carbs 55.17g 18%
Sugars 20.1g 80%
Dietary Fiber 3.09g 12%
Protein 7.84g 16%
Vitamin C 3.9mg 6%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 56.3mg 6%
Amount Per 100 g
Calories 277.72 Kcal (1163 kJ)
Calories from fat 115.81 Kcal
% Daily Value*
Total Fat 12.87g 29%
Cholesterol 60.08mg 29%
Sodium 192.87mg 12%
Potassium 194.96mg 6%
Total Carbs 37.83g 18%
Sugars 13.79g 80%
Dietary Fiber 2.12g 12%
Protein 5.38g 16%
Vitamin C 2.7mg 6%
Iron 1mg 8%
Calcium 38.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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