Looking for a dessert that blends the sweetness of ripe bananas, the richness of caramel, and the crunch of nuts? This Banana Caramel Nut Cheesecake is a decadent masterpiece that brings all these flavors together in one creamy, dreamy slice. With a buttery graham cracker crust, a smooth and velvety banana-flavored cheesecake filling, and a generous topping of gooey caramel and crunchy nuts, this cheesecake will be the highlight of any gathering.

Why You’ll Love This Recipe?

A perfect combination of creamy, nutty, and sweet flavors
The caramel topping adds a luxurious richness to every bite
Crunchy nuts offer a satisfying contrast to the smooth cheesecake
It’s the perfect dessert for special occasions or a cozy night in

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup mashed ripe bananas (about 2 medium bananas)

For the caramel topping:

1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

For the nut topping:

1/2 cup chopped pecans or walnuts, toasted

Full list of ingredients with measurements below!

Prepare the Crust

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the springform pan, making sure it’s evenly distributed. Bake for 8-10 minutes, or until the crust is lightly golden. Let it cool while you prepare the cheesecake filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and mashed bananas until the mixture is fully combined and smooth.

Assemble and Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface. Bake for 55-60 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Afterward, remove the cheesecake from the oven and cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours, or overnight, for the best flavor and texture.

Make the Caramel Topping

While the cheesecake chills, make the caramel topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Bring the mixture to a gentle simmer, whisking constantly. Let it cook for 3-4 minutes, until it thickens slightly. Remove from heat and let it cool to room temperature.

Toast the Nuts

While the caramel cools, toast the nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly browned. Set aside to cool.

Assemble the Final Touches

Once the cheesecake has chilled and the caramel has cooled, pour the caramel sauce over the top of the cheesecake, spreading it evenly. Sprinkle the toasted nuts on top of the caramel, pressing them gently into the sauce so they stick.

Serve and Enjoy

Slice into this delicious creation and enjoy the creamy, banana-filled cheesecake with the rich caramel and nutty crunch.

Expert Tips and Tricks

Be sure to use ripe bananas for the cheesecake filling—they’ll provide the most flavor and natural sweetness.
When making the caramel, make sure to let it cool slightly before pouring it over the cheesecake. Hot caramel can melt the cheesecake and ruin its texture.
For a more decadent touch, you can drizzle a little extra caramel sauce over each slice just before serving.
If you want a firmer cheesecake, you can bake it for a few extra minutes, but be careful not to overbake it as it can cause cracks.

Recipe Variations and Possible Substitutions

Swap the pecans or walnuts with other nuts like almonds or hazelnuts for a different flavor profile.
Add a teaspoon of cinnamon to the cheesecake filling for a warm, spiced note.
If you prefer a chocolatey twist, add a layer of chocolate ganache on top of the caramel before sprinkling the nuts.
You can also use a gluten-free graham cracker crust if you need to make this dessert gluten-free.

Serving and Pairing Suggestions

This Banana Caramel Nut Cheesecake pairs wonderfully with:

A cup of coffee, especially with a bit of cinnamon sprinkled on top
A scoop of vanilla ice cream for an extra indulgent treat
A glass of sweet dessert wine, such as Moscato or a late harvest Riesling
Fresh banana slices or berries to add a fresh contrast to the rich cheesecake

Storage and Reheating Tips

Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. The cheesecake itself will stay fresh and creamy, but the caramel topping might lose some of its crispness. You can store the caramel in a separate container and reheat it before drizzling it over the cheesecake.

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made 1-2 days ahead of time and stored in the fridge. Just wait to add the caramel and nuts until you’re ready to serve.

Can I freeze this cheesecake?
Yes, you can freeze the cheesecake without the caramel topping for up to 2 months. Let it thaw in the fridge overnight before serving and adding the caramel topping.

Can I use a different type of nut for the topping?
Absolutely! Feel free to swap the pecans or walnuts with your favorite nuts—almonds, pistachios, or hazelnuts would work wonderfully.

What if I don’t want to make my own caramel sauce?
You can use store-bought caramel sauce if you prefer. Just be sure to let it cool slightly before pouring it on the cheesecake.

Conclusion

This Banana Caramel Nut Cheesecake is the perfect balance of flavors—creamy, sweet, nutty, and rich. With its buttery crust, luscious banana cheesecake filling, and the satisfying crunch of toasted nuts and caramel, it’s a dessert that will impress your guests and leave them asking for seconds. Ideal for any holiday celebration or just when you’re craving something truly indulgent, this cheesecake is a must-try!

Decadent Banana Caramel Nut Cheesecake: A Heavenly Flavor Combo

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Author: Lily Carter
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (includes cooling and chilling time)
Yield: 12 servings 1x
Category: Dessert, Cheesecake
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

ndulge in this creamy, rich Banana Caramel Nut Cheesecake. With a smooth, velvety cheesecake base, a sweet banana topping, and a luscious caramel drizzle, all sprinkled with crunchy toasted nuts, this dessert offers the perfect balance of sweetness, creaminess, and crunch. It’s the perfect showstopper for any occasion!

Instructions

Prepare the Crust:
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then remove from the oven and let cool while preparing the cheesecake filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the vanilla extract and sour cream, and beat until combined.
Mix in the mashed bananas, blending until smooth.
Add the eggs one at a time, mixing each one thoroughly after adding. Be sure not to overmix.
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and a slight jiggle remains.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Add the Topping:
Once the cheesecake is fully chilled, drizzle the caramel sauce over the top.
Sprinkle the toasted chopped nuts and banana slices evenly on top.
For an extra touch of sweetness, drizzle additional caramel sauce if desired.
Serve:
Slice and serve chilled for a decadent dessert experience. Enjoy the perfect blend of creamy, sweet, and nutty flavors!

Notes

To toast the nuts, simply place them in a dry skillet over medium heat for 5-7 minutes, stirring frequently until golden brown and fragrant.
If you prefer a more intense banana flavor, add a bit more mashed banana to the cheesecake filling.
You can make this cheesecake a day ahead, as the flavors tend to develop even more overnight.
For a lighter crust, try substituting graham crackers with crushed vanilla wafer cookies.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 33g
Sodium: 250mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg