Ingredients
6tbspbutter,melted
10graham crackers
24ozcream cheese,softened
1cuppowdered sugar
1cupcreamy peanut butter,softened
1tspvanilla
1banana,sliced thin
¾cupbrown sugar
2tbspbutter
½cuphalf and half cream
1tspcinnamon
Preparation
Place the graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
Pour the graham cracker crumbs into a bowl, then combine with melted butter, mixing until the texture is like slightly wet sand.
Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
In a large bowl, combine the softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
Add the cream cheese mixture to the springform pan, then refrigerate for at least 1 hour.
In a saucepan over medium-high heat, combine the butter, brown sugar, half and half cream, and cinnamon. Stir until the mixture darkens and the sugar dissolves into the mixture.
Lower the heat to medium-low, add the bananas to the saucepan, then sauté in the sauce for 1 to 2 minutes on each side.
Take off from the heat and let rest for 10 minutes.
Decorate the top of the cheesecake with banana slices and pour over the remaining caramel sauce.
Chill for at least 30 minutes.
Slice and garnish with chocolate or caramel syrup. Serve and enjoy!
