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Elvis Cheesecake..Banana, Peanut Butter, Bacon and Chocolate.......... by Rich Lum
Cooked in a 6 qt IP
Ingredients
  • CRUST
  • 12 Squares of chocolate graham crackers..2 squares per sheet
  • 4 tablespoons melted butter
  •  
  • CHEESECAKE
  • 16 ounces Philadelphia Cream Cheese (RT..Room Temperature)
  • ¼ cup sugar
  • ¼ cup brown sugar packed
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla
  • ¼ cup Heavy whipping cream
  • 1 whole egg (RT)
  • 2 egg yolks (RT)
  • 2 Tablespoons AP flour
  • 5 ounces semi sweet chocolate
  • 5 ounces peanut butter chips
  • 2 Bananas
  • Bacon bits
  • ¼ cup peanut butter chips and chocolate chips
  • 6 squares chocolate graham crackers crushed
  •  
  • Ganache
  •  
  • 9 ounces of semi sweet chocolate chips
  • 1 Cup heavy whipping cream
Steps
  1. Grease the bottom and sides of your push pan. Cut and place a parchment paper round on the bottom of your push pan / spring form pan
  2. CRUST
  3. Break up the graham crackers into a food processor,...pulse until it resembles course sand. With the processor running drizzle in the melted butter
  4. Dump crumbs into your pan and form a crust up the sides and on the bottom
  5. Place pan in the freezer while making the batter
  6. CHEESECAKE
  7. Place 5 ounces of semi sweet chocolate into a bowl..chips or bars. Use a microwave to melt the chocolate. Start with 1 minute and continue with 30 seconds at a time until completely melted..stir and allow to cool a bit
  8. Place 5 ounces of peanut butter chips into a small bowl. Microwave for 1 minute, stir. Continue until completely melted and smooth...allow to cool for a bit
  9. In a large bowl mix the cream cheese , brown sugar and white sugar with an electric mixer
  10. Add the vanilla, flour and heavy whipping cream ..mix well
  11. Add the whole egg and barely beat it in.
  12. Add the 2 egg yolk and barely beat them in.. Stir and fold to incorporate the yolks
  13. Divide the batter into two medium bowls
  14. Add the melted chocolate and coco powder to the first bowl and stir to blend.. Fold to incorporate well
  15. Add the melted peanut butter to the second bowl and stir to blend..fold to incorporate well
  16. Remove the pan from the freezer.  Layer thin sliced banana rounds on the crust. Sprinkle with bacon bits
  17. Pour in the chocolate batter
  18. Sprinkle the crushed Graham crackers over the chocolate batter
  19. Add another layer of banana rounds, bacon bits then sprinkle the ¼ cup of peanut butter and chocolate chips on top
  20. Carefully pour the peanut butter batter over the top
  21. Cover your pan with a paper towel held on with a rubber band
  22. Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling to lower your pan and to remove your pan
  23. Close and seal your lid
  24. Set the pot to manual 34 minutes. Allow for a 15 minute NPR. Remove pan and set on a cooling rack on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight. Please resist the temptation to eat it now...it's worth the wait.
  25. Ganache topping
  26. Add 9 ounces of semi sweet chocolate chips into a large measuring cup
  27. Heat 1 cup of heavy whipping cream in a small sauce pan. Heat to just boiling then remove from the heat. It will boil over if you leave it on the heat to long
  28. Pour the hot cream over the chips. Let it sit for a bit then gently stir until completely melted
  29. Remove your cake from the fridge. Take the cake out of the pan ( leave the bottom plate on). Place the cake on a cooling rack above a jelly roll pan with foil on top.
  30. Pour the warm ganache in the middle of the cake until it begins to run down the sides then begin to pour the ganache around the top edge until the sides are covered
  31. Refrigerate the cake until the topping has set
  32. Use unflavored dental floss or a large knife to cut the cake
Notes
  • 7"x3" push pan
  • Food processor
  • Electric hand mixer
  • 6 qt Instant Pot
 

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