Banana Caramel Nut Cheesecake Recipe

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Description

This Banana Caramel Nut Cheesecake is a luscious dessert featuring a crunchy graham cracker crust, a creamy banana-infused cheesecake filling, and a rich caramel nut topping. It’s the perfect combination of smooth, sweet, and nutty flavors—ideal for any special occasion or indulgent treat!

Origin

Cheesecake has been enjoyed since ancient Greece, while bananas and caramel are a classic duo, often seen in desserts like Bananas Foster. This recipe blends these flavors into a creamy, nutty delight.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 ripe bananas, mashed
  • 1 tablespoon cornstarch or flour (for stability)

For the Caramel Nut Topping:

  • ½ cup caramel sauce (store-bought or homemade)
  • ½ cup chopped walnuts or pecans
  • ¼ teaspoon sea salt (optional, for a salted caramel effect)

Optional Ingredients:

  • ¼ teaspoon nutmeg for extra warmth
  • ¼ cup mini chocolate chips for added richness
  • Extra banana slices for garnish

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter.
  3. Press the mixture firmly into the bottom of the pan.
  4. Bake for 8-10 minutes, then let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing on low speed.
  3. Stir in vanilla, sour cream, and mashed bananas.
  4. Mix in cornstarch or flour to help stabilize the cheesecake.
  5. Pour the cheesecake batter over the cooled crust, smoothing the top.

Step 3: Bake the Cheesecake

  1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
  2. Place the pan in a larger baking dish and pour hot water around it (water bath method prevents cracks).
  3. Bake at 325°F (163°C) for 50-55 minutes, or until the center is slightly jiggly but the edges are set.
  4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
  5. Refrigerate for at least 4 hours (or overnight) for the best texture.

Step 4: Prepare the Caramel Nut Topping

  1. Warm the caramel sauce slightly and mix in chopped nuts and sea salt (if using).
  2. Once the cheesecake is fully chilled, pour the caramel nut topping over it.

Step 5: Garnish & Serve

  1. Add banana slices or extra nuts on top for decoration.
  2. Slice and serve with an extra caramel drizzle!

Tips for Success

  • Use Ripe Bananas: The riper the bananas, the stronger the flavor.
  • Water Bath is Essential: Helps prevent cracks in the cheesecake.
  • Let It Chill Fully: Cheesecake tastes best after being refrigerated overnight.
  • Toast the Nuts: Lightly toasting the walnuts or pecans enhances their flavor.

Recommendations

  • Pair With: A cup of coffee, chai tea, or a banana smoothie.
  • Make It Extra Decadent: Serve with whipped cream and a sprinkle of cinnamon.
  • Storage: Keep refrigerated for up to 5 days or freeze slices for up to 3 months.

Nutrition (Per Serving – Approximate)

  • Calories: 450-500 kcal
  • Protein: 6g
  • Carbohydrates: 50g
  • Fat: 28g
  • Saturated Fat: 15g
  • Cholesterol: 110mg
  • Sodium: 250mg
  • Fiber: 2g
  • Sugar: 40g

Would you like a gluten-free or low-sugar version of this recipe? 😊

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