Banana-Peanut Cheesecake

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  • 3 cups ground Oreo cookie crumbs, minus filling
  • 2 cups granulated sugar, divided
  • 4 tablespoons unsalted butter, melted
  • 2 1/4 pounds cream cheese, softened
  • 5 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup very ripe banana puree
  • 1 cup chopped unsalted peanuts

Peanut Butter Sauce

  • 1 cup smooth peanut butter
  • 2 cups milk
  • 1/2 cup ground unsalted peanuts


  1. Heat oven to 325 degrees F.
  2. Cheesecake: In a medium-size bowl, combine cookie crumbs, 1/4 cup of the sugar and melted butter until thoroughly blended.
  3. Cover the bottom and approximately 1 inch of the sides of a greased 1-inch springform pan. Set aside.
  4. Beat cream cheese until smooth.
  5. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl often.
  6. Add eggs, one at a time, beating until well incorporated.
  7. Beat in vanilla extract.
  8. Fold in banana puree and chopped peanuts.
  9. Pour into prepared crust and bake for approximately 1 hour and 15 minutes or until center is set.
  10. Cool on wire rack; refrigerate 24 hours before serving.
  11. When ready to serve, place a small slice on each chilled serving plate and drizzle with Peanut Butter Sauce.
  12. Peanut Butter Sauce: Combine all ingredients in a saucepan and cook, stirring constantly, over low heat for about 10 minutes or until slightly thickened.
  13. Cool to room temperature before using.