Description
This Crustless Banana Caramel Cheesecake is a creamy, luscious dessert featuring ripe mashed bananas blended into a smooth cream cheese batter and baked to perfection in a water bath. Topped with rich caramel sauce and optionally garnished with fresh banana slices and whipped cream, it offers a decadent and naturally gluten-free treat perfect for any occasion.
Ingredients
Scale
Cheesecake Batter
- 2 ripe bananas, mashed (about 1 cup)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup all-purpose flour (optional, for a slightly firmer texture)
- Pinch of salt
Caramel Topping
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: sliced banana and whipped cream for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and brown sugar, continuing to beat until well combined and fluffy. Stir in the mashed bananas. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, cinnamon, a pinch of salt, and flour if using, until everything is blended evenly.
- Prepare the Water Bath: Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula. Place the pan into a larger baking dish. Carefully pour about 1 inch of hot water into the outer baking dish to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
- Bake the Cheesecake: Bake for 55 to 65 minutes, or until the center is just set but still slightly wobbly. Then, turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to prevent sudden temperature changes.
- Cool and Chill: Remove the cheesecake from the oven and cool it completely at room temperature. After cooling, cover and chill in the refrigerator for at least 4 hours or overnight to allow it to fully set and develop flavor.
- Add Toppings and Serve: Before serving, drizzle the chilled cheesecake with caramel sauce. Optionally, garnish with fresh banana slices and a dollop of whipped cream for an extra indulgent touch.
Notes
- This crustless cheesecake is naturally gluten-free if you omit the flour or substitute with a gluten-free alternative.
- The water bath is key to achieving a creamy texture and preventing cracks in the cheesecake surface.
- For best results, use ripe bananas to ensure natural sweetness and moisture.
- Allow sufficient chilling time to achieve clean slices and optimal flavor.
