Peanut Butter Cheesecake with Whipped Marshmallow and Bananas.

Indulging in a slice of Peanut Butter Cheesecake with Whipped Marshmallow and Bananas is like taking a delightful journey through a world of rich flavors and comforting textures. The creamy peanut butter cheesecake sits atop a crunchy peanut butter cookie crust, all topped with a fluffy, sweet marshmallow cream and freshly sliced bananas. This dessert is perfect for any occasion, whether it’s a cozy family gathering or an extravagant celebration. Let’s dive deeper into why this recipe is a must-try!

Why I Love This Recipe

This Peanut Butter Cheesecake with Whipped Marshmallow and Bananas is a showstopper that combines my love for peanut butter and cheesecake into one delightful dessert. The creaminess of the cheesecake, the crunchiness of the cookie crust, and the lightness of the whipped marshmallow create a perfect balance. Plus, who can resist the combination of bananas and peanut butter? This recipe is not only delicious but also visually stunning, making it a fantastic centerpiece for any dessert table.

Ingredient List

• 2 cups crushed peanut butter cookies
• 1/4 cup unsalted butter, melted
• 3 (8-ounce) blocks cream cheese, softened
• 1 cup peanut butter
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Freshly sliced bananas for serving

Equipment at a Glance

• Springform Pan: Essential for a smooth release of the cheesecake.
• Mixing Bowls: For combining your ingredients.
• Electric Mixer: Helps achieve a creamy texture for the cheesecake and whipped topping.
• Rubber Spatula: Useful for scraping down the sides of the mixing bowl.
• Measuring Cups and Spoons: Ensure accurate ingredient quantities.

How to Prepare Peanut Butter Cheesecake with Whipped Marshmallow and Bananas.

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed peanut butter cookies and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust. Bake for 8-10 minutes, then remove from the oven and let it cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add in 1 cup of sugar, mixing until well combined. Add in the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is fully incorporated.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Step 4: Prepare the Whipped Marshmallow Topping

In a clean mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add in 1 cup of granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy. Stir in 1 teaspoon of vanilla extract.

Step 5: Assemble the Cheesecake

Once the cheesecake is completely cool, spread the whipped marshmallow topping over the top. Use a spatula to create swirls and peaks for visual appeal. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.

Step 6: Serve

When ready to serve, carefully remove the cheesecake from the springform pan. Slice into pieces and top each slice with freshly sliced bananas. Enjoy this decadent dessert with family and friends!

Quick Replacement Ideas

• Gluten-Free Option: Use gluten-free peanut butter cookies for the crust.
• Nut Allergy Alternative: Substitute almond butter for peanut butter.
• Dairy-Free Option: Use dairy-free cream cheese and butter alternatives.
• Sweetener Swap: Replace granulated sugar with coconut sugar or a sugar substitute.

Testing Timeline

• Preparation Time: 30 minutes
• Baking Time: 50-60 minutes
• Cooling Time: 1 hour in the oven + 4 hours in the fridge
• Total Time: Approximately 6 hours and 30 minutes (including chilling)

How to Store & Reheat

Store any leftover Peanut Butter Cheesecake with Whipped Marshmallow and Bananas in an airtight container in the refrigerator for up to 5 days. If you would like to freeze the cheesecake, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.

Handy Q&A

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Just be sure to store it in the refrigerator until you’re ready to serve.

What can I use instead of peanut butter?

If you have a nut allergy or prefer not to use peanut butter, almond butter or sun butter can be great alternatives that still provide a delicious flavor.

Can I use a different topping instead of whipped marshmallow?

Yes! You could substitute the whipped marshmallow with whipped cream or a chocolate ganache for a different twist on this cheesecake.

Is there a way to make this cheesecake less sweet?

To reduce the sweetness, consider using less sugar in the cheesecake filling and topping, or opt for a sugar substitute. You can also add a touch of salt to balance the sweetness.

Ready to Cook?

The Peanut Butter Cheesecake with Whipped Marshmallow and Bananas is not just a dessert; it’s an experience. Each layer is crafted to tantalize your taste buds, and it’s sure to impress anyone who is lucky enough to have a slice. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable yet indulgent, making it perfect for any occasion. So grab your ingredients, gather your tools, and get ready to create a stunning cheesecake that will have everyone coming back for seconds!