I’m setting the first indulgent example of 2015.
Or maybe the best example?
I’ve been waiting forever to share this cheesecake with you.
We actually ate it on Thanksgiving. Yeah.
I wasn’t in the mood for pumpkin pie and wanted something different — something that wasn’t chocolate for once. It was a risky move, but oh my goodness: this cheesecake is phenomenal. Eating peanut butter cheesecake after turkey and stuffing felt odd at first, but over the next couple of days it became the most-requested breakfast, lunch, and snack. It disappeared in two days.
I almost shared it before the holidays, but this felt like a January dessert — a cozy winter treat to recover from too many cookies and chocolates in December.
And with peanut butter (protein) and banana (fruit), I can pretend it’s a balanced, nutritious cake. That’s how I justify things.
The cheesecake itself tastes like the inside of a peanut butter cup — fluffy, sweet, and rich with peanut butter. Pure heaven.
The crust is made from peanut butter cookies — yes, peanut butter cookies mixed with butter. I know. I don’t even know who I am.
The marshmallow frosting provides a light, cloud-like topping; whipped cream works if you prefer something less sweet. The marshmallow fluff is ideal if you want that classic sweet, pillowy topping, though.
Bananas need little explanation — peanut butter and banana are a perfect pairing. The flavors here meld so well that the combination of peanut butter, marshmallow, and banana feels inevitable. I’m fully on board with that.
You can switch the peanut butter cookie crust for a chocolate crust or drizzle hot fudge on top if you want to make it even more decadent. Or, if you’re not a chocolate person (they exist — I guess), this cake is perfect as-is: no chocolate required.
How does anyone stay out of this cake?
Peanut Butter Cheesecake with Marshmallow Frosting and Bananas
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Ingredients
Crust
- 2 cups crushed peanut butter cookies
- 1/4 cup unsalted butter, melted
Cheesecake
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup peanut butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Marshmallow Frosting
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- freshly sliced bananas for serving
Instructions
Crust
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Preheat the oven to 350°F. Mix the peanut butter cookie crumbs with the melted butter and press into a 9-inch springform pan. Bake 5 to 6 minutes until just set. Let cool completely.
Cheesecake
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In a mixer, beat the cream cheese until smooth. Add peanut butter and sugar, then beat on medium until fluffy, about 1–2 minutes, scraping the bowl as needed. Beat in vanilla, then add eggs one at a time until just combined. Pour into the crust and smooth the top. Place the pan on a baking sheet.
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Bake 50 to 55 minutes, until the center is almost set. Cool completely, then refrigerate overnight.
Marshmallow Frosting
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Combine egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water. Whisk constantly for 3–4 minutes until warm and the sugar dissolves. Transfer to a stand mixer fitted with a whisk and beat, starting slow and increasing to high, for 6–7 minutes until glossy and thick. Beat in vanilla for another minute.
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Spread or pile the frosting on the cheesecake up to a couple hours before serving. Top with fresh banana slices and serve.
Notes
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I appreciate you so much!
I want to cake myself in the face right now.