Description

This Banana Caramel Nut Cheesecake is a rich and creamy dessert featuring a graham cracker crust, smooth banana-infused cheesecake filling, and a luscious caramel sauce topped with toasted nuts. Perfectly baked to achieve a silky texture and garnished with whipped cream for an indulgent treat.

Ingredients

Crust

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

Filling

3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
2 ripe bananas, mashed
1/2 cup caramel sauce, plus extra for topping

Topping

1/2 cup chopped pecans or walnuts, toasted
Whipped cream (optional, for garnish)

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Instructions

Prepare the crust: Preheat your oven to 325°F and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until the mixture is evenly combined. Firmly press this mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let it cool slightly.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add 3/4 cup granulated sugar and continue beating until well combined. Add the eggs one at a time, making sure to scrape down the sides of the bowl as needed to ensure even mixing. Stir in the vanilla extract, sour cream, and mashed bananas, blending until the mixture is smooth.
Assemble and bake: Pour the creamy cheesecake filling over the pre-baked crust in the springform pan and smooth the top with a spatula. Bake the cheesecake for 55 to 65 minutes, or until the center is just set but still has a slight jiggle when gently shaken.
Cool and chill: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, to fully set.
Serve: Before serving, drizzle additional caramel sauce over the cheesecake and sprinkle with the toasted nuts. Add whipped cream if desired for an extra creamy touch.

Notes

Use very ripe bananas to maximize natural sweetness and flavor.
To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven before refrigerating.
For best texture, chill the cheesecake overnight.
Toast nuts until golden for enhanced flavor before sprinkling on top.