Description

Banana Caramel Nut Cheesecake is a luscious, crowd-pleasing dessert featuring a buttery graham cracker crust, luxuriously creamy cheesecake filling infused with ripe bananas, generous swirls of caramel sauce, and a crunchy layer of toasted nuts. This impressive treat combines irresistible flavors and textures, making it perfect for special celebrations or when you want to indulge in something extra special.

Ingredients

Scale

For the Crust

2 cups graham-cracker crumbs
1/2 cup (about 115 g) unsalted butter, melted

For the Cheesecake Filling

3 (8-oz) packages (about 680 g) cream cheese, softened
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 medium banana)

For the Topping

1/2 cup caramel sauce (plus extra for drizzling)
1/2 cup chopped nuts (such as pecans or walnuts), toasted

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Instructions

Prepare the Pan: Preheat your oven to 350 °F (175 °C). Grease a 9-inch (23 cm) springform pan and wrap the bottom in foil if you plan to use a water bath.
Make the Crust: In a bowl, combine graham-cracker crumbs and melted butter. Mix until well combined, then press firmly into the bottom of the prepared pan to form an even crust.
Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar until completely smooth and fluffy. Add the eggs, one at a time, beating on low after each addition, just until incorporated. Mix in the vanilla extract and mashed banana until fully blended.
Layer and Add Caramel: Pour half of the cheesecake batter over the crust and smooth into an even layer. Drizzle half of the caramel sauce over the batter. Add the remaining cheesecake batter on top and spread evenly. Drizzle the remaining caramel sauce over the surface.
Add Nuts: Sprinkle the toasted chopped nuts evenly over the top of the cheesecake.
Bake: Place the cheesecake in the oven. If desired, place the pan in a larger roasting pan and fill with hot water to reach halfway up the sides (water bath) to reduce cracking. Bake for about 60 minutes, or until the center is just set and barely wobbles when gently shaken.
Cool Gradually: Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for about 15 minutes, then remove to a wire rack to cool completely at room temperature.
Chill: Once completely cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
Serve: Before serving, optionally drizzle additional caramel sauce over the cheesecake. Slice with a sharp, hot knife and serve chilled.

Notes

For best texture, use room-temperature cream cheese and eggs.
Chilling overnight helps the flavors meld and makes slicing easier.
You can use pecans, walnuts, or a mix of your favorite nuts, but always toast them for more depth of flavor.
If you use a water bath, ensure the springform pan is tightly wrapped in foil to prevent leaks.
Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cheesecake)
Calories: 450
Sugar: 29g
Sodium: 340mg
Fat: 31g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 37g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg