Name: Banana Caramel Nut Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: PT-484754H8M12S
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 3 (8-oz) blocks cream cheese, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 3 ripe bananas, mashed; 3 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 2 tsp vanilla extract; 1 tbsp all-purpose flour; 1/2 tsp cinnamon; 1/4 tsp salt; 3/4 cup caramel sauce (homemade or store-bought); 1/2 cup chopped toasted pecans (or walnuts); 1 banana, sliced (for garnish)

Description

This Banana Caramel Nut Cheesecake is an ultra-creamy, decadent dessert featuring a buttery graham cracker crust, rich banana cheesecake filling, and a luscious caramel nut topping. Perfect for special occasions or whenever you crave an indulgent treat!

Ingredients

Scale

For the Crust:

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

For the Banana Cheesecake Filling:

3 (8-oz) blocks cream cheese, softened
3/4 cup granulated sugar
1/4 cup brown sugar
3 ripe bananas, mashed
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tsp vanilla extract
1 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt

For the Caramel Nut Topping:

3/4 cup caramel sauce (homemade or store-bought)
1/2 cup chopped toasted pecans (or walnuts)
1 banana, sliced (for garnish)

Instructions

1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add granulated and brown sugar, then mix until fluffy. Beat in mashed bananas, eggs (one at a time), sour cream, heavy cream, and vanilla extract. Finally, mix in flour, cinnamon, and salt.

3. Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top. Place the pan in a large baking dish and fill it with hot water halfway up the sides (to prevent cracks). Bake for 55-65 minutes, until the center is slightly jiggly but set.

4. Cool and Chill:
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, refrigerate for at least 6 hours (or overnight) for the best texture.

5. Add the Caramel Nut Topping:
Once chilled, drizzle the cheesecake with caramel sauce and sprinkle toasted pecans (or walnuts) on top. Garnish with banana slices before serving.

Notes

Use a different nut like almonds or hazelnuts for a unique twist.
Make it extra indulgent with a drizzle of melted chocolate.
Prefer a crunchier crust? Add crushed nuts to the graham cracker base.

Prep Time: 25 minutes
Cook Time: 1 hour