Rating: 3.5 stars
2 Ratings
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It's a cake fit for a king. 

Darcy Lenz
Darcy Lenz

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Read the full recipe after the video.

Recipe Summary test

Yield:
Serves 12
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Ingredients

For the Crust
For the Peanut Butter Cheesecake Layer
For the Banana Cheesecake Layer
For the Topping

Directions

Instructions Checklist
  • To prepare the cheesecake, preheat oven to 350°. Lightly coat the inside of a 9-inch springform pan with baking spray; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.

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  • To prepare the crust, place the graham crackers in the bowl of a food processor; pulse until crumbs form. Add melted butter, brown sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of the springform pan. 

  • To prepare the peanut butter layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the brown sugar and beat until combined and fluffy. Add the peanut butter, vanilla, and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Pour the peanut butter mixture into the prepared crust in pan; refrigerate 15 minutes.

  • To prepare the banana layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the granulated sugar and beat until combined and fluffy. Add the vanilla and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Place the bananas, lemon juice, and egg yolk in the bowl of a food processor; process until smooth. Mix banana mixture into cream cheese mixture until combined. 

  • Spoon the banana-cream cheese mixture over peanut butter mixture in pan; smooth top with a rubber spatula. Transfer springform pan on rimmed baking sheet to the oven; bake at 350° for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours.

  • To prepare the topping, preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.

  • Gently press brown sugar onto one side of each of the bacon strips, dispersing sugar evenly across all of the bacon. Arrange the bacon strips in a single layer on a wire rack placed on top of the parchment-lined baking sheet. Bake at 350° for 30-45 minutes, or until bacon is cooked through. Cool completely; once cooled, coarsely chop. 

  • Combine the caramel sauce and peanut butter in a glass measuring cup; microwave 45-60 seconds or until warm and fluid; stir mixture with a fork until until smooth. Gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Pour the caramel sauce evenly over top of cheesecake; sprinkle evenly with chopped candied bacon and flake salt.

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