In a large bowl, combine graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Press this mixture into a springform pan, and use a spoon to flatten it evenly. Chill it for 10 to 15 minutes, while you prepare the filling.

Tip: If you like a little chocolate twist, swap half the graham crumbs for crushed chocolate cookies.

In another large bowl, beat until smooth and fluffy-creamy cheese. Sugar and peanut butter: mixing well until fully incorporated. Add the eggs one at a time, followed by the vanilla and the heavy cream. Gently fold in the mashed bananas in order to prevent the dense texture.

An extraordinary aroma fills the room at this point, a kind of fusion between peanut butter cookies and banana pudding.

Pour the filling over the prepared crust. Tap the pan lightly on the counter to remove air bubbles. Bake at 325°F (160°C) for about 50–55 minutes, or until the edges are set and the center still jiggles slightly.

Let it cool completely before chilling in the fridge for at least 4 hours, or overnight for best texture.

No-Bake Option:

If you prefer a Banana Caramel Peanut Cheesecake no bake, skip the eggs and add 2 tsp of gelatin (dissolved in warm water) to the filling. Chill for 6 hours until firm.

In a saucepan, heat sugar on medium heat until it melts and turns amber. Add butter and stir until melted. Slowly pour in heavy cream and stir until smooth. Sprinkle a pinch of salt for balance. Let it cool slightly before pouring.

Once the cheesecake is chilled, spread a layer of caramel sauce on top. Add banana slices and sprinkle chopped peanuts for crunch. Drizzle a bit more caramel before serving.

Every slice looks irresistible—with banana cream, nut cheesecake filling, and glossy caramel ribbons on top.