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Banana Caramel Nut Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 47 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This luscious Banana Caramel Nut Cheesecake combines the creamy richness of classic cheesecake with the natural sweetness of ripe bananas, topped with a decadent caramel sauce and toasted nuts for a delightful crunch. Perfectly baked to a smooth, velvety texture, this dessert offers a wonderful balance of flavors and textures ideal for any special occasion or indulgent treat.

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 3 (8 oz) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • ½ cup sour cream
  • ¼ cup all-purpose flour

For the Topping:

  • ½ cup chopped pecans or walnuts, toasted
  • ½ cup caramel sauce (store-bought or homemade)
  • Sliced bananas for garnish (optional)
  • Whipped cream (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool completely.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition to ensure a creamy texture. Stir in the vanilla extract, mashed bananas, sour cream, and flour, mixing until all ingredients are fully incorporated and the batter is smooth.
  3. Assemble and Bake: Pour the cheesecake batter evenly over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes or until the center is just set but still slightly jiggly to the touch. Once done, turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking and promote even cooling.
  4. Chill the Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely and develop the best flavor and texture.
  5. Add Toppings and Serve: Before serving, drizzle the cheesecake generously with caramel sauce, sprinkle with toasted nuts for crunch, and garnish with sliced bananas and whipped cream if desired. Slice and enjoy the rich, creamy dessert.

Notes

  • Use very ripe bananas to maximize natural sweetness and flavor in the filling.
  • For a delightful crunch and added texture, consider adding a layer of crushed nuts between the crust and the filling.
  • This cheesecake can be prepared up to two days ahead to save time; keep refrigerated and covered.

Find it online: https://slsrecipes.com/banana-caramel-nut-cheesecake-recipe/