Description
Banana Cheesecake with Caramel brings together creamy comfort and sweet indulgence in one spectacular dessert. Smooth cream cheese blends perfectly with ripe bananas, then gets drizzled with rich caramel for a treat that feels like pure warmth from your kitchen.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 3 ripe bananas
- 3 large eggs
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
Supporting Ingredients:
- 12 cup sour cream
- 12 cup heavy cream
- 18 tablespoons (255 grams) unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Seasoning and Optional Ingredients:
- 12 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C). Carefully wrap a 9-inch springform pan completely with two layers of aluminum foil, ensuring no water can seep inside during baking.
- Mix 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 12 cup melted unsalted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for exactly 10 minutes at 325°F. Allow it to cool completely.
- Beat 24 oz (3 blocks) softened cream cheese in a large mixer until completely smooth. Add 1 cup granulated sugar, 3 mashed ripe bananas, and 1 teaspoon vanilla extract. Blend until fully incorporated.
- Stir in 12 cup sour cream, 2 tablespoons all-purpose flour, and 12 teaspoon ground cinnamon. Gently add 3 large eggs one at a time, mixing just until combined.
- Pour the banana cheesecake batter into the cooled crust. Place the springform pan inside a large roasting pan. Fill the roasting pan halfway with very hot water.
- Bake at 325°F for 60-70 minutes until the center is barely set but still slightly jiggly. The edges should look firm and slightly pulled away from the pan sides.
- Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to prevent cracking. Remove and cool completely at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight for best texture and flavor.
- Create caramel sauce by melting 1 cup granulated sugar in a saucepan over medium heat. Stir continuously until the sugar turns golden brown.
- Add 6 tablespoons unsalted butter and stir quickly. Carefully pour in 12 cup heavy cream and a pinch of salt. Simmer for 1 minute, then remove from heat and let cool.
- Remove the cheesecake from the springform pan. Drizzle generously with caramel sauce before serving. Optional: Garnish with fresh banana slices.
Notes
- Let ripe bananas enhance flavor, as they’re sweeter and provide deeper banana notes when very soft and speckled.
- Prevent cheesecake cracking by mixing ingredients at room temperature and avoiding overmixing, which introduces air bubbles.
- Create smooth texture by beating cream cheese until completely soft, scraping bowl sides to eliminate lumps.
- For gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining same proportions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 537 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg