If you love banana desserts, creamy cheesecake, and the irresistible pairing of caramel and crunchy nuts, this Banana Caramel Nut Cheesecake will quickly become your signature show-stopping dessert. It’s rich, velvety, and layered with flavor: a buttery crust, smooth banana-infused cheesecake, swirls of caramel, and a nutty topping that adds the perfect crunch. I tried this recipe after having a few overripe bananas on hand, and it turned into one of the most requested desserts in my home. It’s a wonderful balance of sweetness, creaminess, and texture, making it ideal for holidays, birthdays, or whenever you want to impress guests with minimal effort.
Why You’ll Love This Recipe
This cheesecake brings together a luxurious blend of bananas, caramel, and nuts—classic flavors that feel warm and indulgent. You’ll appreciate how easy it is to assemble despite its elegant appearance. Every slice offers the creamy satisfaction of a traditional cheesecake, elevated by the fruity sweetness of bananas and the salted caramel drizzle. The nut topping adds delicious contrast, creating a dessert that’s as texturally exciting as it is flavorful.
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Banana Caramel Nut Cheesecake – A Decadent, Dreamy Dessert for Every Occasion
- Total Time: 6 hours (including cooling/chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
Banana Caramel Nut Cheesecake is a rich, creamy dessert layered with fresh bananas, silky caramel, and a crunchy nut topping. With a buttery graham crust, smooth banana-infused cheesecake, and a caramel pecan drizzle, this indulgent treat tastes like a luxurious banana pudding meets caramel praline cheesecake.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 medium ripe bananas, mashed
- For the Caramel Nut Topping:
- ¾ cup caramel sauce (store-bought or homemade)
- ½ cup chopped pecans or walnuts
- 1 tablespoon butter
- ½ teaspoon cinnamon (optional)
- For Garnish:
- Fresh banana slices
- Extra caramel drizzle
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in vanilla and sour cream.
- Fold in mashed bananas until evenly distributed.
- Pour the cheesecake batter over the cooled crust.
- Wrap the outside of the springform pan with foil and place it in a larger roasting pan. Fill the outer pan with hot water to create a water bath.
- Bake for 55–65 minutes, or until the center is set but still slightly jiggly. Turn off oven and let cheesecake cool inside with the door cracked open for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight.
- Prepare caramel nut topping: In a small skillet, melt butter, add pecans, and toast for 2–3 minutes. Stir in caramel sauce and cinnamon. Heat until warm and glossy.
- Pour or spoon caramel nut mixture over the chilled cheesecake.
- Garnish with banana slices and extra caramel before serving.
Notes
- For best texture, use fully ripe but not overly mushy bananas.
- Always cool slowly to prevent cracks.
- Top with bananas right before serving to avoid browning.
- Store in the refrigerator for up to 5 days or freeze (without topping) for up to 2 months.
- Swap pecans for almonds or hazelnuts depending on preference.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese – Creates the smooth, rich base of the cheesecake filling.
Bananas – Ripe bananas add natural sweetness and flavor without artificial extracts.
Sugar – Sweetens the filling just enough to balance the caramel and banana richness.
Eggs – Bind the filling and help create a silky, custard-like texture.
Sour cream – Adds tang and creaminess, giving the cheesecake its signature velvety finish.
Vanilla extract – Enhances the banana flavor and adds warmth.
Graham cracker crumbs – Form the classic buttery crust that complements the creamy filling.
Butter – Helps bind the crust and adds richness.
Caramel sauce – Adds sweetness, depth, and gorgeous swirls throughout the cheesecake.
Pecans or walnuts – Add a nutty crunch on top, balancing the creaminess below.
Cinnamon – A hint of spice that pairs beautifully with bananas.
Salt – A pinch enhances every flavor and prevents the dessert from becoming overly sweet.
Directions
Begin by preheating your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, a pinch of cinnamon, and salt. Press this mixture firmly into the bottom of a springform pan, creating an even crust. Bake for 8–10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and continue mixing until creamy. Blend in the mashed bananas, vanilla, and sour cream. Add the eggs one at a time, mixing gently to avoid incorporating too much air. Pour half the batter into the prepared crust. Add a few spoonfuls of caramel sauce and swirl gently. Add the remaining batter and repeat the swirling process.
Bake for 50–60 minutes, or until the center is just set with a slight wobble. Turn off the oven and let the cheesecake cool inside with the door cracked open to prevent cracking. Once cooled, chill in the refrigerator for at least 4 hours, preferably overnight. Before serving, top with chopped nuts and a generous drizzle of caramel sauce.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This cheesecake serves 10–12 people. Preparation takes about 20 minutes, baking time is 60 minutes, and chilling requires at least 4 hours. Total recommended time: 5 hours and 20 minutes.
Storage/reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid reheating, as cheesecake is best enjoyed chilled or at room temperature.
Variations and Customizations
Chocolate Caramel Banana Cheesecake – Add melted chocolate to half the batter for a marbled chocolate-banana effect.
Salted Caramel Twist – Sprinkle sea salt over the caramel topping for even greater flavor contrast.
Nutella Swirl – Add dollops of Nutella along with caramel for a rich, chocolate-hazelnut finish.
Nilla Wafer Crust – Swap graham crackers for Nilla wafers to enhance the banana-cream-pie vibe.
Gluten-Free Version – Use gluten-free graham-style crumbs for the crust.
Banana Foster Style – Top with sautéed bananas cooked in butter, brown sugar, and rum before serving.
Pecan Pie Cheesecake – Add a pecan-caramel layer on top for an extra decadent finish.
Mini Cheesecakes – Bake in a muffin tin for party-friendly individual desserts; reduce baking time to 18–20 minutes.
Lightened Version – Substitute part of the cream cheese with Greek yogurt for a lighter texture.
Spiced Autumn Cheesecake – Add nutmeg and cloves to the batter for a seasonal flair.
FAQs
Can I use overripe bananas?
Yes, overripe bananas provide the best sweetness and blend smoothly into the batter.
Can I make this cheesecake without a water bath?
Yes, this recipe doesn’t require one if baked at a low temperature and cooled slowly.
Can I use store-bought caramel sauce?
Absolutely—store-bought works perfectly.
How do I prevent cracks?
Avoid overmixing, bake at low heat, and let the cheesecake cool gradually in the oven.
Can I freeze the whole cheesecake?
Yes, freeze it tightly wrapped and thaw overnight in the fridge.
What nuts work best?
Pecans and walnuts both complement the caramel and banana flavors beautifully.
Can I skip the nuts?
Yes, simply omit them or replace with chocolate chips or crushed cookies.
What if my cheesecake is too soft?
Chill it longer—overnight is best for proper setting.
Can I make this recipe dairy-free?
Use dairy-free cream cheese, vegan butter, and coconut cream; consistency may vary slightly.
Should the cheesecake be served cold?
Yes, for best texture and flavor, serve it chilled or slightly room temperature.
Conclusion
This Banana Caramel Nut Cheesecake is a decadent dessert worthy of celebrations yet simple enough for any day you want something special. With its creamy texture, caramel swirls, and nutty topping, every bite delivers a delightful balance of sweetness, richness, and crunch. Whether you serve it after a holiday meal or bring it to a gathering, it’s sure to be the kind of dessert guests remember—and request again.
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