Description
This Banana Caramel Nut Cheesecake is a luscious dessert combining a creamy cheesecake base with the natural sweetness of ripe bananas, rich caramel sauce, and crunchy nuts atop a buttery graham cracker crust. Perfectly baked to a smooth, velvety texture, this cheesecake balances flavors and textures beautifully for an indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Topping
- 2 ripe bananas, sliced
- ½ cup caramel sauce
- ½ cup chopped walnuts or pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to ensure the cheesecake releases easily after baking.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan creating an even layer. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream until the mixture is well combined and silky.
- Bake the cheesecake: Pour the cream cheese batter evenly over the cooled crust. Place the springform pan in the oven and bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Cool gradually: Turn off the oven, slightly open the oven door, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to firm up completely.
- Add toppings and serve: Before serving, top the chilled cheesecake with the sliced bananas. Drizzle caramel sauce generously over the bananas and sprinkle with chopped walnuts or pecans for crunch and flavor contrast. Slice and enjoy!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Do not overbake; the cheesecake should have a slight wobble in the center when done to maintain creaminess.
- You can substitute walnuts with pecans or other nuts according to preference or allergy considerations.
- Use fresh caramel sauce or homemade caramel for the best flavor; store-bought is convenient but check for quality.
- Let the cheesecake chill fully to achieve clean slices and the perfect texture.
