Description
Indulge in the creamy decadence of this Banana Caramel Nut Cheesecake. A luscious dessert with a graham cracker crust, banana-infused filling, and a generous drizzle of caramel and nuts on top.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup caramel sauce
- 1/2 cup chopped mixed nuts (walnuts, pecans, or peanuts)
- sliced bananas for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then let cool.
- In a large bowl, beat the cream cheese until smooth and fluffy. Add both sugars and mix well. Add eggs one at a time, beating after each addition. Mix in mashed bananas, sour cream, and vanilla until fully combined. Pour the filling over the cooled crust and smooth the top.
- Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the cheesecake and sprinkle with chopped nuts. Add banana slices for garnish if desired.
Notes
- To avoid cracks, don’t overmix the batter and bake with a pan of hot water on the oven rack below.
- You can use store-bought or homemade caramel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
