Description
Indulge in a rich and creamy Banana Caramel Nut Cheesecake featuring a buttery graham cracker crust, smooth banana-infused cream cheese filling, and a luscious caramel topping sprinkled with toasted nuts. Perfect for holiday celebrations or any special occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 ripe bananas, mashed
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/3 cup chopped toasted pecans or walnuts
- Banana slices for garnish (optional)
- Whipped cream (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and, if using a water bath, wrap the bottom with foil to prevent leakage. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then remove and let it cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the mashed ripe bananas, sour cream, eggs, and vanilla extract, then mix thoroughly until all ingredients are fully combined into a smooth batter.
- Assemble and bake: Pour the banana cream cheese filling over the baked crust in the springform pan, smoothing out the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly when gently shaken.
- Cool the cheesecake: After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to reduce the risk of cracking. Then remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to fully set and chill.
- Add toppings and serve: Before serving, spoon the caramel sauce evenly over the chilled cheesecake, then sprinkle with the toasted nuts. Garnish with optional banana slices and whipped cream to your preference, then slice and enjoy.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- To prevent cracks in the cheesecake, bake it in a water bath and allow it to cool gradually in the oven.
- Store any leftovers properly covered in the refrigerator for up to 4 days to maintain freshness.
