Banana Caramel Nut Cheesecake
A baked cheesecake with a graham crust, mashed banana filling, pecans, and caramel.
Equipment
- 9-inch springform pan
- Hand mixer
- Mixing bowls
- Aluminum foil
- Rubber spatula
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- ½ cup unsalted butter melted
- 4 packages cream cheese 8 ounces each, softened to room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 2 ripe bananas mashed, about 1 cup
- 1 cup caramel sauce divided, half for the top before baking and half for serving
- 1 cup chopped pecans toasted
- 1 ripe banana sliced for topping, cut just before serving
Instructions
Cooking
- Crust. Heat the oven to 325 degrees F, mix the crumbs with the melted butter, and press into a 9 inch springform pan.
- Batter. Beat the cream cheese and sugar until smooth, then beat in the vanilla and eggs one at a time.
- Banana. Fold in the mashed bananas until just combined and pour the batter over the crust.
- Top. Drizzle with half of the caramel and scatter the pecans over the top.
- Bake. Bake 55 to 60 minutes until the edges are set and the center jiggles slightly, then rest in the off oven 1 hour.
- Chill. Refrigerate at least 4 hours, then top with sliced banana and the remaining caramel before serving.
Notes
Substitutions: Use walnuts in place of pecans.
Tips: Bring the cream cheese and eggs to room temperature and avoid overmixing to prevent cracks.
Storage: Refrigerate up to 4 days or freeze slices up to 2 months. Add fresh banana slices only when serving.