Hey friends! I know this is another banana-related post, but I had a lot left over. And after bananas on my toast and in my cereal and just everywhere for a while, I figured I might as well use some more up in a tasty, easy dessert.

Cheesecake is one of those things that sounds super hard and fancy until you actually make one. Then you’re all, “Oh, this only takes like 20 minutes?” and you’re making cheesecakes for the rest of your life.

This recipe is no different! And if you make mini cheesecakes like I did, you can have creamy, banana-y, peanut buttery, salty-sweet cheesecake in your mouth in the same amount of time it takes to make a batch of cookies. Isn’t that just the best?

I used a pretzel-brown sugar-butter crumble for the base. The salty-sweetness of the crushed pretzels and brown sugar just go so dang well with the other beloved companions peanut butter and banana. Below is the recipe.

Cake

  • 2 8oz packages regular cream cheese, room temperature
  • 1 very ripe banana, mashed
  • 1 1/2 cups smooth peanut butter (don’t use the “raw” kind, stick with the one with preservatives this time!)
  • 3/4 cup sour cream (come on, use full fat, you know you want to)
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract

Preheat oven to 325F. Prepare a muffin tin with paper cups.

  1. Beat peanut butter and cream cheese together until fluffy and light brown all over.
  2. Beat in sugar, sour cream, and mashed banana.
  3. Beat in the eggs one at a time, then add the vanilla extract.
  4. Set aside while you prepare the pretzel base

Base

  • 3 cups crushed stick pretzels, the ordinary small and thin kind, crushed as well as you can by hand.
  • 1 1/2 cups melted butter
  • 1 cup brown sugar
  1. You can modify the above depending on if you’re making a large cake or just mini ones. For mini ones a blend of 2 cups pretzels, 3/4 cup melted butter and 3/4 brown sugar fits the bill nicely.
  2. In a blender, food processor or immersion blender mini-blender attachment, blend pretzels, melted butter and sugar together until you get a paste. Some chunks are okay, but the end result needs to stick together and press firmly into the bottom of your muffin cups.

Assembly

  1. Put 1 teaspoon of the pretzel mixture into the bottom of your muffin cups. Press firmly with a spoon so you flatten the lump.
  2. Spoon 1 – 1 1/2 teaspoons of cake batter on top of the pretzel mixture. Use more or less depending on how mini your muffin cups are.
  3. Bake in a preheated oven for 15 – 20 minutes, until the muffins spring back at the touch. They can be a little jiggly in the middle.
  4. These do rise, pretty dang well, so be careful not to overfill the cups!

It’s best to let them cool to room temperature and then chill in the fridge for at least 4 hours, but come on, you can’t wait that long for cheesecake. Serve with vanilla ice cream and eat them warm!

Stack them up high and just gaze at them.
Then unhinge your jaw like a snake and devour them all at once.

What’s most loveable about this recipe is how well the flavours work together. Banana and peanut butter have been a favourite combination for many of us since we were small children, and enjoying it in the very adult dessert of a cheesecake is pretty heavenly.

You can also make a regular, big version in a 9″ springform pan. Bake for 40 – 50 minutes, and use more of the pretzel mixture.

Ta-daaaaa!

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