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