Description
A luscious banana caramel cheesecake with a buttery graham cracker crust, creamy banana-flavored cheesecake filling, and a rich caramel topping for the ultimate indulgence.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup all-purpose flour
- 1/2 cup caramel sauce (plus more for drizzling)
- Sliced bananas, for garnish
- Whipped cream, for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into bottom of pan to form crust.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until incorporated.
- Mix in mashed bananas, sour cream, vanilla, cinnamon, and flour until smooth.
- Pour batter over prepared crust and smooth the top.
- Bake 55–65 minutes, or until center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cover, and refrigerate at least 4 hours or overnight.
- Before serving, spread caramel sauce over cheesecake and garnish with banana slices and whipped cream.
Notes
- For best results, use ripe bananas with brown spots for natural sweetness.
- To prevent cracks, bake cheesecake in a water bath.
- Cheesecake can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American