Ingredients:
🍪 For the Chocolate Cookie Crust
• 3 cups Oreo cookie crumbs
• 1/2 cup unsalted butter, melted
🧀 For the Peanut Butter Cheesecake Filling
• 16 oz cream cheese, softened
• 1 cup heavy whipping cream, cold
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
🥜 For the Crunchy Peanut Layer
• 1 cup roasted peanuts, chopped
• 3 tbsp caramel sauce
🍌 For the Topping
• 2 bananas, sliced
• Extra caramel sauce for drizzling
• Roasted peanuts for garnish
How to make it:
1️⃣ Prepare the crust
Crush the Oreo cookies into fine crumbs.
Mix with melted butter until fully combined.
Press firmly into the bottom of a 9-inch springform pan.
Refrigerate for 20 minutes until set.
2️⃣ Make the peanut butter cheesecake filling
In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Add the peanut butter and mix until fluffy.
In a separate bowl, whip the heavy cream until soft peaks form.
Fold the whipped cream gently into the peanut butter mixture until light and airy.
3️⃣ Assemble the cheesecake
Spread half of the cheesecake filling over the crust.
Sprinkle the chopped peanuts evenly over the filling.
Drizzle caramel sauce on top of the peanuts.
Cover with the remaining cheesecake filling and smooth the surface.
4️⃣ Chill
Refrigerate the cheesecake for at least 6 hours or overnight until firm and creamy.
5️⃣ Decorate
Top with fresh banana slices, roasted peanuts, and plenty of caramel drizzle 🍯
For the best texture, serve chilled with extra caramel sauce on the side.
