Description
Banana Cheesecake with Caramel combines creamy cheesecake layers with ripe bananas and a rich caramel swirl that makes dessert dreams come true. Smooth cream cheese, sweet bananas, and golden caramel create a rich treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 oz (680g) cream cheese
- 1 cup (240g) mashed ripe bananas
- 3 large eggs
- 1 12 cups (150g) graham cracker crumbs
Flavor Enhancers:
- 1 cup (200g) granulated sugar
- 34 cup (150g) granulated sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Binding and Topping Ingredients:
- 13 cup (75g) melted butter
- 12 cup (120ml) heavy cream
- 6 tablespoons (90g) unsalted butter
- 12 cup (120ml) heavy cream
Instructions
- Combine 1 ½ cups (150g) graham cracker crumbs, ⅓ cup (75g) melted butter, and 2 tablespoons granulated sugar in a bowl. Mix thoroughly until the texture resembles damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even base.
- Preheat the oven to 325F (160C). Bake the crust for exactly 8 minutes, then remove and allow to cool completely while preparing the filling.
- In a large mixing bowl, beat 24 oz (680g) softened cream cheese with ¾ cup (150g) granulated sugar until the mixture becomes completely smooth and creamy.
- Mash 2 large ripe bananas to yield 1 cup (240g). Fold the mashed bananas and 1 teaspoon vanilla extract into the cream cheese mixture, ensuring complete integration.
- Add 3 large eggs one at a time, mixing thoroughly after each addition. Pour in ½ cup (120ml) heavy cream and blend until the filling appears uniform and silky.
- Transfer the cheesecake filling over the cooled crust, spreading it evenly to the edges of the pan.
- Bake at 325F (160C) for 55-65 minutes. The edges should appear set while the center maintains a slight jiggle.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake rest inside for 1 hour to prevent surface cracking.
- Remove from the oven and cool completely at room temperature. Refrigerate for minimum 4 hours or overnight.
- Create caramel sauce by heating 1 cup (200g) granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar melts into a golden-brown liquid.
- Add 6 tablespoons (90g) unsalted butter to the melted sugar, whisking rapidly. Slowly pour ½ cup (120ml) heavy cream while continuing to whisk.
- Allow the caramel to bubble for 1-2 minutes. Remove from heat and incorporate a pinch of salt.
- After chilling, drizzle the caramel sauce generously across the cheesecake’s surface before serving.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan in aluminum foil before baking to prevent water from seeping in if using a water bath method.
- For the cleanest cheesecake slices, wipe your knife with a hot, damp cloth between each cut to get neat, pristine edges.
- Swap graham crackers with gluten-free cookies or ground nuts for a celiac-friendly crust that still delivers amazing texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 8 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 426
- Sugar: 37 g
- Sodium: 175 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg