Go Back
elvis cheesecake - bethcakes.com

Elvis Cheesecake

This recipe is from my cookbook, Hello, Sugar!
Prep Time 30 minutes
Cook Time 1 hour
Chill time 6 hours
Total Time 7 hours 30 minutes



  • 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
  • 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.


All images and text ©Bethcakes.