Description
A decadent Banana Caramel Nut Cheesecake featuring a buttery graham cracker crust, creamy banana-infused filling, and a luscious caramel nut topping. This classic American dessert is perfect for holidays or special occasions, combining smooth cream cheese and ripe bananas baked to perfection and crowned with rich caramel sauce and crunchy nuts.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup mashed ripe bananas (about 2 medium)
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
For the caramel nut topping:
- 3/4 cup chopped pecans or walnuts
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 tablespoon heavy cream
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then remove from the oven and allow it to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the mashed bananas, sugar, sour cream, and vanilla extract and continue beating until fully combined and smooth. Add the eggs one at a time, mixing on low speed after each addition until just incorporated to avoid overmixing.
- Assemble and bake: Pour the banana cream cheese filling over the cooled crust, smoothing out the top. Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly jiggly to the touch.
- Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
- Prepare the topping: Just before serving, warm the caramel sauce with heavy cream in a small saucepan over low heat, stirring until smooth.
- Serve: Pour the warm caramel sauce over the chilled cheesecake and sprinkle with the chopped nuts. Slice and enjoy!
Notes
- Use very ripe bananas for a stronger banana flavor in the filling.
- Toasting the chopped nuts before sprinkling adds extra crunch and depth of flavor.
- The cheesecake can be made up to two days in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
