Description
This Banana Caramel Nut Cheesecake is the ultimate indulgence for dessert lovers. A creamy cheesecake base is topped with fresh banana slices, drizzled with rich caramel sauce, and finished with a sprinkle of crunchy toasted nuts. Perfect for special occasions or as a luxurious treat, this recipe is sure to impress with its irresistible flavors and textures.
Ingredients
Scale
- 2 cupsgraham cracker crumbs
- 1/4 cupsugar
- 1/2 cupmelted butter
- 24 oz(3blocks) cream cheese, softened
- 3/4 cupgranulated sugar
- 3large eggs
- 1 tspvanilla extract
- 2–3fresh bananas, sliced
- 1/2 cupcaramel sauce
- 1/4 cuptoasted walnuts or pecans
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the springform pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined. Stir in vanilla extract.
- Pour the cheesecake filling over the cooled crust, smoothing the top. Bake for 50-60 minutes, or until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- When ready to serve, top the cheesecake with banana slices. Drizzle caramel sauce generously over the top and sprinkle with toasted nuts. Serve chilled.
Notes
For added flavor, brush banana slices with lemon juice to prevent browning.
Use a water bath during baking to ensure an even, crack-free cheesecake.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.