This cheesecake is made with a chocolate cookie crust and loaded with peanut butter, bananas, bacon and more!
Directions for: The Elvis Cheesecake
Ingredients
Chocolate Cookie Crust4 cups crushed chocolate cookies
4 Tbsp brown sugar
1 cup butter, melted
Cheesecake3 pkg cream cheese, softened to room temperature
1 cup granulated sugar
1 Tbsp cornstarch
cup plain yogurt
1 cup crunchy peanut butter
1 tsp pure vanilla extract
2 Tbsp banana liqueur
3 eggs
2 cups bacon, cooked and crumbled
Peanut Butter Icing and Banana Compote2 cups heavy cream
cup powdered sugar
tsp pure vanilla extract
cup creamy peanut butter
1 tsp oil
3 bananas, small dice
cup brown sugar
1 tsp cinnamon
cup dark rum
AssemblyBanana chips
1 cup peanut butter cups, chopped
Chocolate sauce
1 slice bacon, cooked and cut in half
Directions
Chocolate Cookie Crust1. Preheat oven to 300F (150C). Lightly grease a 9-inch spring form pan.
2. In a food processor mix cookies and brown sugar. Put the crumble into a bowl and mix in the melted butter. Once its sticky place into the base of the spring form pan. Pre-bake the crust for 8 minutes. Let cool while you prepare the filling.
Cheesecake1. In a large bowl with an electric mixer whip together the cream cheese, sugar, corn starch, yogurt, peanut butter, vanilla, and liqueur until creamy, about 2 minutes. Keeping the mixture on a low to medium speed, add eggs and mix until just combined. Fold in half of the crumbled bacon, set the rest aside.
2. Place the pan with the crust into a casserole dish. Pour the mixture into the crust pan and smooth out with a spatula. Next fill the casserole dish with warm water, up to the middle of the spring form pan. Place into the middle rack of the oven and cook for 50-60 minutes. Its done when the cheesecake still has a little movement. Turn off the oven and open the door. Let the cheesecake cool slowly in the oven for 25 minutes and then remove. Refrigerate the cheesecake overnight or up to 24 hours.
Peanut Butter Icing and Banana Compote1. In a medium bowl add heavy cream, powdered sugar, vanilla, and peanut butter. Whip with a hand mixer until it thickens and becomes stiff. Fill a piping bag with a medium star tip. Place into the fridge.
2. Heat the oil in a frying pan on medium. Add the bananas and cook for 2-4 minutes. Sprinkle in the brown sugar and stir for another 2 minutes. When the sugar has melted and the bananas begin to caramelize add the cinnamon and stir. Next add the rum. Lift the handle so the rum goes to the edge of the pan away from you. Using a BBQ lighter light the rum on fire. The alcohol will cook off in a couple of seconds. Lay the frying pan back down, reduce heat and stir. Allow to cool.
Assembly1. Transfer the cheesecake onto the serving platter of your choice. Using the peanut butter icing, pipe a design around the bottom of the cheesecake. Next pipe a pile on the top of the cake, where each slice will be. Place one banana chip upright in each swirl.
2. Spoon the banana compote onto the top of the cheesecake and spread. Pile on the remaining crumbled bacon and chopped peanut butter cups. Drizzle with chocolate sauce. Add a final swirl of peanut butter icing in the centre of the cake and garnish with the bacon slices.
See more: Bake, Chocolate, Dessert, Eggs/Dairy, Nuts, Pork