Description
This Banana Caramel Nut Cheesecake is a decadent American dessert combining a rich cream cheese base with ripe bananas, crunchy walnuts and pecans, and a luscious caramel sauce. The graham cracker crust adds a perfect buttery crispness. Baked to perfection and topped with extra caramel and optional whipped cream, this cheesecake is a delightful treat for special occasions or anytime you crave a creamy, nutty, and fruity dessert.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 ripe bananas, mashed
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 3/4 cup caramel sauce, plus more for drizzling
Topping
- Whipped cream (optional, for topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and continue beating until well combined. Mix in the mashed bananas, sour cream, vanilla extract, ground cinnamon, and salt thoroughly.
- Add the eggs: Incorporate the eggs one at a time into the mixture, mixing well after each addition to ensure a smooth batter. Then gently fold in the chopped walnuts and pecans to distribute evenly.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce evenly over the batter. Pour the remaining batter on top and smooth the surface with a spatula.
- Bake the cheesecake: Place the springform pan in the oven and bake for 60 to 70 minutes, or until the center is just set but still slightly jiggly. For best results, use a water bath to prevent cracking.
- Cool down: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracks.
- Chill: Remove the cheesecake from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Serve: Before serving, drizzle additional caramel sauce over the top and garnish with whipped cream if desired for an extra touch of indulgence.
Notes
- You can substitute walnuts and pecans with other nuts like almonds, or omit nuts altogether for a smoother texture.
- Using a water bath during baking helps prevent cracks on the cheesecake surface.
- Ensure cream cheese is softened before mixing to avoid lumps in the batter.
- Chilling the cheesecake overnight improves texture and flavor.
