Description
Banana caramel nut cheesecake arrives as a creamy dream that melts smoothly across your taste buds. Sweet layers of caramel and banana dance together with nutty crunch in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 24 oz cream cheese, softened
- 3 ripe bananas, mashed
- 3 large eggs
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup sour cream
- ½ cup caramel sauce
- ½ cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons brown sugar
Instructions
- Create a graham cracker crust by combining 1 ½ cups crumbs, 2 tablespoons brown sugar, and ½ cup melted butter. Press the mixture firmly into a 9-inch springform pan. Bake at 325°F for 10 minutes, then cool completely.
- Soften 24 oz cream cheese in a large mixing bowl. Gradually add 1 cup granulated sugar, blending until smooth and creamy.
- Incorporate 3 large eggs into the cream cheese mixture, one at a time. Ensure each egg is fully integrated before adding the next.
- Mash 3 ripe bananas thoroughly. Fold the bananas into the cream cheese mixture along with 1 teaspoon vanilla extract, ½ cup sour cream, 1 teaspoon cinnamon, and ¼ teaspoon salt.
- Pour the banana cheesecake batter into the prepared crust. Set the springform pan inside a larger baking dish filled halfway with hot water.
- Bake at 325°F for 60-70 minutes. Your cheesecake is ready when the center looks slightly jiggly but set.
- After baking, leave the cheesecake in the oven with the door slightly open for 1 hour. This helps prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, drizzle ½ cup caramel sauce over the top. Sprinkle ½ cup chopped walnuts across the surface.
- Optional: Garnish with fresh banana slices and a dollop of whipped cream just before presenting.
Notes
- Water bath creates a gentle, even heat that prevents cracking and ensures a smooth, creamy texture for your cheesecake.
- Letting the cheesecake rest in the oven with the door slightly open helps it cool slowly, reducing the risk of surface cracks.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Freeze overripe bananas ahead of time to always have them ready for this decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 418 kcal
- Sugar: 33 g
- Sodium: 199 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg