1/2 cup finely chopped peanuts
3/4 teaspoon ground cinnamon
3/4 cup butter, melted
3 (8 ounce) packages cream cheese
3/4 cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 egg yolk
1/4 cup half-and-half cream
2 cups semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.
1 cup mashed bananas
1/3 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired
I used the Peanut Butter Cheesecake for the middle filling.
1/2 cup butter, softened
1 cup creamy peanut butter
Heavy Whipping cream, as needed until it is nice and fluffy.
2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.