Description
This Banana Caramel Nut Cheesecake is the ultimate indulgence for dessert lovers. A creamy cheesecake base is topped with fresh banana slices, drizzled with rich caramel sauce, and finished with a sprinkle of crunchy toasted nuts. Perfect for special occasions or as a luxurious treat, this recipe is sure to impress with its irresistible flavors and textures.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2–3 fresh bananas, sliced
- 1/2 cup caramel sauce
- 1/4 cup toasted walnuts or pecans
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the springform pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined. Stir in vanilla extract.
- Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 50-60 minutes, or until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- When ready to serve, top the cheesecake with banana slices. Drizzle caramel sauce generously over the top and sprinkle with toasted nuts. Serve chilled.
Notes
- For added flavor, brush banana slices with lemon juice to prevent browning.
- Use a water bath during baking to ensure an even, crack-free cheesecake.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour + cooling time
- Category: Dessert