Recipe by Roland
"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."
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graham cracker crumbs
peanut butter chips
3 (8 ounce) packages
cream cheese at room temperature
eggs at room temperature
ripe bananas, mashed
This is so good. Everyone loved it.
I really expected great things from this and I'm sorry to say I was disappointed. I followed as stated with the exception of using chocolate Graham crackers for the crust. The cake had an overpowering "fake" banana flavor. Next time I will leave out the banana extract and use more real banana.
So I was a little hesitant to try this until I saw a few more reviews... But then I got into an extremely boring stretch of homework and decided to try it. Man this is good... it tastes like eating a peanut butter banana sandwich on graham cracker bread. I decided to add about half a cup of creamy peanut butter, the good stuff without all the added sugar. I made my chocolate ganache recipe to throw on top and it was delicious!
I made this for a bake sale at school and it was one of the first few items to sell out, even at $3 a slice! I left out the banana extract, substituted lemon juice for lime, and topped with sliced bananas and velvety cream cheese frosting. I did overcook the crust (my fault, not the recipe's) and should have started on the cream cheese batter while the peanut butter chips were melting (the consistency gets thrown off if you leave them out for too long after boiling), but the important thing is, my first cheesecake turned out to be delicious :)
This was very good! I decided to use a springform pan, but still did the hot water bath. Be careful with this...I made two cheesecakes this way. One turned out great. On the second, I didn't have the springform pan sealed quite right, and the crust got soggy (the water must have leaked in a bit). Also...be sure to do just two small-medium bananas. I didn't think it looked like a lot and so added an extra banana...and it overwhelmed the peanut butter. Next time, I will stick to the recipe! Still, very good! I covered it with a ganache made from a cup or so of choocolate chips melted into about 1/5 cups of hevy whipping cream, with a teaspoon of vanilla added.
I made this pretty much exact to the recipe, except I added bacon bits tot eh crust to make it a real Elvis inspired recipe. It is delicious!
I made the recipe as written with the exception of the crust. The first cheesecake I used nutter butter peanut butter cookies, tossed them into the food processor, made an excellent crust. The next cheesecake I made with an Oreo cookie crust. Anyway you go with this, you can't go wrong.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Peanut Butter Cheesecake aka "The Elvis"
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 276
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This pie is rich and creamy, and so easy to make.