Description
This indulgent Banana Caramel Nut Cheesecake combines the creamy texture of a classic cheesecake with the sweet flavors of ripe bananas, rich caramel, and crunchy nuts. The smooth, velvety cheesecake filling sits on a buttery graham cracker crust and is topped with a decadent caramel sauce and a sprinkle of toasted nuts. Perfect for any special occasion or a sweet treat to satisfy your dessert cravings.
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon (optional)
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 2 ripe bananas, mashed
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
For the caramel topping:
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the nut topping:
- 1/2 cup chopped walnuts or pecans (toasted)
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the springform pan, ensuring it’s evenly distributed. Bake for 8-10 minutes, then remove from the oven and let cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. Add the vanilla extract, eggs (one at a time), sour cream, mashed bananas, and lemon juice. Mix until fully incorporated. Gradually add the heavy cream and beat until smooth and creamy.
- Bake the cheesecake: Pour the cheesecake batter into the cooled crust. Tap the pan on the counter to release any air bubbles. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Then, refrigerate for at least 4 hours or overnight for the best texture.
- Prepare the caramel topping: In a medium saucepan, melt the brown sugar and butter over medium heat. Stir in the heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a simmer and cook for about 5 minutes, stirring constantly, until the caramel thickens slightly. Remove from heat and let cool to room temperature.
- Assemble the cheesecake: Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading it evenly. Sprinkle with toasted nuts (walnuts or pecans) for added crunch and flavor.
- Serve: Slice the cheesecake and serve chilled. Enjoy the smooth banana and caramel flavors with the rich nutty topping!
Notes
- Make sure the bananas are ripe for the best flavor and sweetness.
- Toasting the nuts enhances their flavor and adds a nice crunch to the cheesecake.
- For a smoother texture, you can blend the banana mixture into the cheesecake filling to remove any lumps.
- The caramel sauce can be made in advance and stored in the refrigerator for up to a week. Reheat before pouring on the cheesecake.
- If you prefer a lighter caramel topping, you can drizzle a store-bought caramel sauce instead.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 39g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg