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1/4 cup chopped peanuts
Extra caramel sauce for drizzling
🧈 Directions 🧈
Make the crust: Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix well and press into the bottom of a springform pan. Chill in the refrigerator while I prepare the other layers.
Peanut butter layer: In a bowl, whisk together creamy peanut butter, powdered sugar, and heavy cream until smooth. Spread evenly over chilled crust.
Banana mousse: In another bowl, whisk together mashed bananas, heavy cream, granulated sugar, and vanilla extract until smooth and fluffy. Spread over peanut butter layer. Arrange banana slices
Caramel layer: Pour caramel sauce over banana mousse layer, spreading evenly.
Topping: Arrange banana slices on top of caramel layer. Sprinkle with chopped peanuts and drizzle with extra caramel sauce.
Refrigerate: Refrigerate cheesecake for at least 4 hours or until set.
Prep time: 25 minutes | Total time: 4 hours 25 minutes
Kcal: 450 kcal | Servings: 8 servings 🧈 🧈
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