This unique dessert combines the rich flavors of peanut butter and cream cheese with a chocolatey banana crust, offering a gluten-free indulgence that’s sure to please.
Crust Ingredients:
- 1 medium banana, mashed (approximately 1/3 to 1/2 cup)
- 1 ½ tablespoons cocoa powder
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
- ⅓ cup gluten-free 1:1 flour blend
- 3 large eggs, separated
- ½ teaspoon cream of tartar
- 1 ½ teaspoons baking powder
Filling Ingredients:
- 16 ounces cream cheese, at room temperature
- 12 ounces sour cream
- 1 large egg
- 2 large egg yolks
- ¾ cup creamy peanut butter
- 1 ⅓ cups granulated sugar
- 1 ½ tablespoons vanilla extract
Instructions:
For the Crust:
- Preheat your oven to 350°F (175°C). Coat a 9-inch springform pan with non-stick baking spray.
- In a bowl, beat the egg whites and cream of tartar until stiff peaks form.
- In a separate bowl, mix the mashed banana, cocoa powder, sugar, salt, gluten-free flour, and baking powder. Carefully fold in the whipped egg whites.
- Spread this mixture into the bottom of the prepared springform pan and bake for 15 minutes. Then remove from the oven.
For the Filling:
- Lower the oven temperature to 325°F (163°C).
- In a mixing bowl, cream the cream cheese until smooth.
- Gradually mix in sour cream, egg, egg yolks, peanut butter, sugar, and vanilla extract until just smooth, taking care not to overmix.
- Pour the filling over the baked crust in the springform pan. Return to the oven and bake for 55 minutes. The center should still jiggle slightly when done.
- Once baked, remove the cheesecake from the oven and allow it to sit at room temperature for 1 hour.
- After it has cooled, place the cheesecake in the refrigerator and let it chill for at least 8 hours before serving.
When ready to serve, this Peanut Butter Cheesecake with Banana Cocoa Crust presents a harmonious blend of flavors and textures, from the creamy filling to the dense, flavorful crust—a gluten-free treat that’s as delightful as it is satisfying.
