Description
Creamy caramelized banana cheesecake became my absolute weekend baking project that never fails to wow friends and family. Silky smooth with rich caramel notes, this dessert turns simple ingredients into something special that disappears faster than I can slice it.
Ingredients
Scale
Primary Ingredients:
- 500 g cream cheese, softened
- 3 large eggs
- 200 g sour cream
- 3 ripe bananas, sliced
Crust Ingredients:
- 200 g graham crackers or digestive biscuits
- 100 g unsalted butter
- 2 tablespoons sugar
Caramel and Finishing Ingredients:
- 100 g brown sugar
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 200 g granulated sugar
Instructions
- Craft the crust by crushing 200 g (2 cups) graham crackers into fine crumbs. Combine with 100 g (½ cup) melted butter and 2 tablespoons sugar until mixture holds together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer that reaches slightly up the sides.
- Preheat your oven to 325°F (160°C). Bake the crust for exactly 10 minutes, then remove and let cool completely while preparing the filling.
- Soften 500 g (2 ¼ cups) cream cheese at room temperature for 30 minutes before mixing to ensure smooth texture.
- Beat cream cheese with 200 g (1 cup) granulated sugar until completely smooth and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition to prevent overbeating.
- Gently fold in 200 g (1 cup) sour cream, 1 teaspoon vanilla extract, and 2 tablespoons flour until just combined.
- Pour the filling over the cooled crust, smoothing the top with a spatula to eliminate air bubbles.
- Place the springform pan inside a larger baking dish. Fill the outer dish with hot water about halfway up the cheesecake pan’s sides.
- Bake at 325°F (160°C) for 55-65 minutes until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- For caramel bananas, melt 3 tablespoons butter in a skillet over medium heat.
- Add 100 g (½ cup) brown sugar and cook for 2 minutes until it begins to bubble.
- Slice 3 ripe bananas and add to the caramel. Cook for 2-3 minutes, stirring gently.
- Pour 2 tablespoons heavy cream into the banana mixture, creating a glossy caramel sauce.
- Remove cheesecake from refrigerator 15 minutes before serving to soften slightly.
- Spoon warm caramelized bananas over the chilled cheesecake just before serving.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- The water bath method prevents cracks and creates a silky, even texture for your cheesecake.
- Caramelize bananas just before serving to keep them warm and prevent them from becoming soggy on the chilled cheesecake.
- For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs in the crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes - 1 hour 20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 425 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg