Happy Saturday! Sharing a quick post today—another recipe from my cookbook!
This Elvis Cheesecake is one of my FAVES. It’s a peanut butter cheesecake with a cinnamon graham crust and cinnamon-sugar coated banana slices on top! Because my cookbook was all about Southern recipes, I figured it’d be fun to do a little twist on these flavors traditionally associated with the King. Plus cinnamon, which is traditionally associated with me. 😁
I love a good cheesecake, and this one is so luxurious. Thick, creamy, and packed with peanut butter! I mean, just look at the shot below with the forkful taken out of it. 😛 Dreamy. That’s my new word lately. Totally dreamy! This cheesecake would be fab for peanut butter lovers, celebrating a special occasion, or it’d make a fun weekend baking project!
- 1 ½ cups cinnamon graham cracker crumbs
- ½ cup butter melted
- 3 8-oz pkg cream cheese
- 1 cup creamy peanut butter
- ¾ cup plus 3 tbsp sugar, divided
- 4 large eggs
- 1 tsp vanilla
- ⅓ cup milk
- 3 large bananas thinly sliced
- 1 tsp ground cinnamon
- Preheat oven to 350°F and lightly grease a 9-inch springform pan. To make the crust, stir together crumbs and butter until evenly coated. Press into the bottom of the springform pan. Set aside.
- Beat cream cheese on medium speed with an electric mixer until smooth. Add peanut butter and ¾ cup sugar; mix well. With mixer running, add eggs one at a time, mixing well between each. Add vanilla and milk; mix until incorporated. Pour batter over the crust in the springform pan.
- Stir together 3 tbsp sugar and ground cinnamon. Sprinkle evenly over sliced bananas, turn, and sprinkle the other sides. Carefully arrange bananas over cheesecake in pan until top is covered.
- Place springform pan on a baking sheet and bake for 1 hour. Turn off oven, crack oven door, and let cheesecake sit inside the oven for 1 more hour. Remove from oven and cool to room temperature. Cover and chill 4-6 hours, or overnight.
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