Description
This Banana Caramel Nut Cheesecake combines a creamy banana-infused filling with a buttery graham cracker crust, topped with rich caramel sauce and crunchy toasted nuts. Perfect for special occasions or holiday desserts, this decadent treat balances fruity sweetness with nutty texture and smooth cheesecake richness.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the topping:
- 1 cup caramel sauce (store-bought or homemade)
- 3/4 cup chopped toasted pecans or walnuts
- Sliced bananas for garnish (optional)
- Whipped cream for serving (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaking. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan. Bake for 8–10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and brown sugar and mix until creamy. Blend in the mashed bananas, sour cream, and vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated, taking care not to overmix.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the top. Place the springform pan in a larger baking dish and add hot water halfway up the sides to create a water bath. Bake for 60–70 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside the oven.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Add toppings and serve: Before serving, drizzle the top with caramel sauce and sprinkle with toasted nuts. Garnish with sliced bananas and whipped cream if desired. Slice and enjoy your beautifully creamy Banana Caramel Nut Cheesecake.
Notes
- For a nut-free version, skip the nuts or substitute with crushed toffee bits.
- To prevent cracks, avoid overbeating the filling and allow the cheesecake to cool gradually in the oven before refrigerating.
- Best served chilled for optimal texture and flavor.
