Bananas are good. Peanut butter is good. Chocolate is good. Cheese cake is definitely good; and an appropriate instrument of conveyance for these other good things.
Thus: Banana cheese cake with chocolate graham crust and peanut butter glaze
Certainly, this is a second chapter in the cheese cake saga…but I have to admit, I had ulterior motives.
Yep. Call me easily bought, but I’m easily bought. At this point, I don’t even remember why Ryan felt it necessary to sneak in my room to set up the flowers, and then play it cool-as-a-cucumber the entire day until I completely lost it when I found it. Then he…played it cool as a cucumber. Ugh. I’m such a girl.
Well, I was outplayed and needed to level out the playing field. I am of course, not nearly as slick as Ryan. I told I’d make him whatever he wanted-and luck have it, he wanted a banana cheesecake. Boom. I gently prodded toward the addition of chocolate and peanut butter. And really, who can say no to that? Vampires. That’s who.
The recipe is a slight modification of Junior’s, replacing 2/3 of the heavy cream with banana puree. The finished product was pretty sweet-I didn’t account for the sweetness from the banana. So if you like cavities and jitters, leave the sugar amount alone. Otherwise, cut out 1/4 cup.
2 packages Cream cheese (at room temp)
2 tablespoons Cornstarch
1 teaspoon Vanilla
1/4 cup + 1/3 cup sugar (this is the reduced amount)
2 Eggs (at room temp)
1/4 cup Heavy cream (at room temp)
1 teaspoon Lemon juice
3/4 cup Graham crumbs
2 tablespoons Cocoa powder
1 tablespoon Sugar
3 tablespoons Butter, melted
Peanut Butter Ganache
1/2 cup Peanut butter
1 1/2 tablespoons Honey
2 1/2 tablespoons Butter
1. Preheat oven to 350 and prepare a 7″ springform pan with parchment (cut a circle 1″ bigger than the circumference; grease up the pan; line the inside with parchment [you don’t have to do this, it just makes it easier to get out of the pan])
2. Combine crust ingredients and press into the prepared pan
3. In a blender/food processor, puree the banana and heavy cream
4. Beat together 1 package creamcheese, 1/4 cup sugar and cornstarch until creamy and otherwise well-incorporated
5. Add the second package, vanilla, lemon juice, and remainder of the sugar and beat until incorporated and creamy
6. Add eggs, one at a time, beating until fully incorporated after each egg
7. Fold in the banana/cream puree until just combined and pour into the prepared pan. NOTE: you will have some batter (about 1/2 cup) left over. Put in a ramekin and microwave on high at 15-second intervals until cooked.
8. Place the cheesecake in a pan 2 inches bigger (that would be a 9″ pan) and fill with water until it reaches 1 inch up the side of the cheesecake
9. Bake for 55 minutes.
10. After 55 minutes, turn off the oven and crack the door for 5 minutes
11. After the 5 minutes, remove from the oven and allow to sit at room temperature for 1 hour
12. After that hour, combine the peanut butter, butter and honey in a microwaveable bowl and nuke for 30 seconds until the butter melts enough to be fully combined with the rest of the ingredients
13. Pour over the top of the cheesecake, cover the surface with plastic wrap and chill for 4-8 hours
Eat the tiny cake in the meantime. Your welcome.