Banana Caramel Nut Cheesecake
A delicious dessert combining creamy cheesecake, sweet bananas, and rich caramel, making it a perfect treat for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups butter, melted
For the cheesecake filling
- 4 packages cream cheese, softened (8 ounce each) Make sure the cream cheese is at room temperature.
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 ripe bananas mashed Use ripe bananas for sweetness.
- 1 cup caramel sauce Drizzle some on top before serving.
- 1 cup chopped nuts (e.g., walnuts or pecans) Toast the nuts lightly for better flavor.
For topping
- as needed banana slices For garnish.
- as needed additional caramel sauce For garnish.
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
Filling
- In another bowl, beat together cream cheese and sugar until smooth.
- Add vanilla, eggs, and mashed bananas; mix until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Drizzle with caramel sauce and sprinkle nuts over the top.
Baking
- Bake for 55-60 minutes or until the center is set and a toothpick inserted comes out clean.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Serving
- Top with banana slices and additional caramel sauce before serving.
- Serve chilled, and enjoy with coffee or tea.
Notes
Store any leftovers in the refrigerator, covered with plastic wrap or foil. Best enjoyed within 3-5 days but can last up to a week. For a creamier texture, be careful not to overbake the cheesecake; it should still be slightly jiggly in the center.