Peanut Butter and Banana Cheesecake in a Mason Jar? You say? Oh, I most certainly do say so! Common knowledge as it is, Elvis was known for his love of Peanut Butter and Banana combinations. The “Elvis” Cheesecake Mason Jar is, in my opinion, a stand-alone tribute to the man himself. Now, I have always love Peanut Butter and Bananas myself but have never thought about making Cheesecake with these two fine ingredients. The creamy, sweet texture of these two components compliments the savoury flavor of the cheesecake making it simply, one of the best desserts this guy has made in a while. I couldn’t resist sharing it with you guys.
Around this house, Elvis is listened to quite regularly (huge fan here) and cheesecake is often frowned upon by the kids. This “Elvis” Cheesecake Mason Jar is the perfect way to sneak in one of my most cherished desserts. Peanut Butter being a very good pungent flavour, really aides in masking the flavour of the cream cheese making it extremely easy to get my kids eating this jar or deliciousness.I made 8 of these “Elvis” Cheesecake Mason Jar desserts and am happy to say that there was no evidence of these ever being in the house by dinner time. The kids honed in on these the minute they got home from school and before I knew it, the kids had claimed them as their after-school snack. Curses for not making a double batch as I intended.
- 1 1/3 cups honey Graham cracker crumbs
- 1/2 cup butter melted and cooled
- 6 mason jars
- 2-8 oz packages cream cheese softened
- 4 just barely ripe bananas
- 2 eggs
- 1 cup sugar plus 2.5 tbsp
- 3 tsp vanilla divided
- 1/2 cup peanut butter
- 1/2 cup sweetened condensed milk
- 4-5 tbsp water
- 4 tbsp sour cream
Peanut butter sauce:
- In a medium sized saucepan – combine peanut butter, condensed milk, and water.
- Over low heat, whisk until well incorporated and smooth.
- Remove from heat and whisk in 1tbsp vanilla.
- Pour into a squeezable condiment container or a cup with a spout.
Honey Graham Crust:
- In a mixing bowl, combine graham crumbs and melted butter with the 2.5 tbsp sugar and mix well.
- Add 2.5 tbsp of crumbs to watch mason jar and flatten evenly with the backs of your fingers.
- Place in fridge while you make the filling.
- Preheat oven to 300.
- In the bowl of a stand mixer, combine the sour cream, cream cheese, cup of sugar, and 2 tbsp vanilla and mix on high for about two minutes (smooth and fluffy consistency).
- Add your eggs one at a time and mix very well in between.
- Mix on high speed for around 5minutes (the longer you mix, the creamier the cheesecake).
- Slice your bananas about1/2 inch thickand cut in half.
- Gently fold in your bananas.
- Fill your mason jars to the bottom of the lid lip.
- Squeeze your peanut butter sauce over the filling and stir very gently.
- Design your tops with the peanut butter sauce and bake for 50 – 60 minutes or until the center is just starting to set.
- Remove from oven and let cool for 30 mins on a rack.
- Cover and refrigerate for 4 hours.
Such a great way to get my kids expanding their palates while paying some homage to the king himself, “Elvis”. Do your kids love or hate the delicious cheesecake?