Banana Peanut Butter Cup Cheesecake with Whipped Cream Topping
Banana Pudding Base
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 2 ripe bananas, mashed
Peanut Butter Cup Filling
- 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 1/2 cup creamy peanut butter
- 1 cup chopped mini peanut butter cups
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 cup chopped mini peanut butter cups, for garnish
Preheat the oven to 325°F.
In a bowl, combine the vanilla wafer crumbs, melted butter, and mashed bananas. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the peanut butter and chopped peanut butter cups.
Pour the cheesecake mixture on top of the banana pudding base, and smooth the top. Bake for 50-55 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool to room temperature.
In a large bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Spread the whipped cream on top of the cooled cheesecake, and garnish with chopped peanut butter cups. Serve chilled.
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