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Cajun Creamy Steak Linguine

Cajun Creamy Steak Linguine

Creamy peanut butter cheesecake with caramel and bananas. For a savory Cajun Creamy Steak Linguine alternative, explore more recipes.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cups unsalted butter, melted
  • 3 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cups heavy cream
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 0.5 cups heavy cream
  • 2 ripe bananas, sliced
  • 0.25 cups chopped peanuts
  • q.s. extra caramel sauce for drizzling

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Wooden spoon or heatproof spatula
  • 9-inch springform pan
  • Medium light-colored saucepan

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix graham cracker crumbs with melted butter until resembling wet sand.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
  4. Beat cream cheese and sugar in a large bowl until smooth.
  5. Add peanut butter and vanilla; mix until uniform.
  6. Add eggs one at a time, mixing until just incorporated.
  7. Stir in heavy cream gently until blended; pour over the cooled crust.
  8. Bake for 50 to 60 minutes; the edges should set, and the center should jiggle slightly.
  9. Turn off the oven and let the cheesecake cool inside for an hour.
  10. Cool completely on the counter, then refrigerate for at least 4 hours (preferably overnight).
  11. For caramel, melt sugar in a medium, light-colored saucepan over medium heat, stirring constantly.
  12. Once melted and golden brown, add cubed butter and stir until melted.
  13. Slowly drizzle in heavy cream while stirring; let boil for one minute.
  14. Remove from heat, cool for 15-20 minutes, then pour over chilled cheesecake.
  15. Chill for another 30 minutes to set the caramel.
  16. Slice bananas and arrange them on top; sprinkle with chopped peanuts.
  17. Drizzle additional caramel sauce before serving.

Nutrition

Calories: 380kcalCarbohydrates: 35gProtein: 8gFat: 25gSaturated Fat: 10gCholesterol: 60mgSodium: 350mgPotassium: 240mgFiber: 1gSugar: 22gVitamin A: 10IUVitamin C: 2mgCalcium: 6mgIron: 6mg

Notes

Store leftovers in the fridge for 3-4 days; bananas are best added just before serving to prevent browning.
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