Sweetness Overload - Peanut Butter Cheesecake With Marshmallow Frosting & Bananas
Peanut butter seems to go perfectly with almost anything in the dessert, and nothing sounds like a more tempting combo than peanut butter and cheesecake.
This peanut butter cheesecake isn’t just made with the delicious spread in the filling itself, the crust is made entirely of peanut butter cookies.
To make it even better, the whole thing is topped with a fluffy marshmallow frosting and bananas.
This cheesecake is sure to become the most in-demand dessert in your arsenal.
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
Preheat the oven to 350 degrees F. Stir together the peanut butter cookie crumbs and melted butter, then press it into a 9-inch springform pan. Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
In the bowl of your electric mixer, beat the cream cheese until smooth and creamy. Add in the peanut butter and sugar, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed. Beat in the vanilla extract, then beat in the eggs one at a time until just combined. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay). Serve with fresh bananas.