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!

Ingredients

Units Scale

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 cups cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1/2 cup mashed ripe bananas (about 2 bananas)

For the Topping:

1/2 cup caramel sauce
1/2 cup toasted chopped nuts (pecans or walnuts work well)
1 small banana, sliced (for garnish)

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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