Luscious Banana Caramel Cheesecake with Crunchy Nut Topping
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
2 tablespoons brown sugar
For the filling:
3 (8 oz) packages cream cheese, softened
1 cup mashed ripe bananas (about 2 large bananas)
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
For the caramel nut topping:
1/2 cup heavy cream
1/2 cup brown sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup chopped walnuts or pecans
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool.
In a large mixing bowl, beat the cream cheese until smooth. Add mashed bananas and mix until fully combined.
Add sugar, then beat in eggs one at a time. Stir in sour cream, vanilla, and flour until mixture is silky smooth.
Pour the filling over the cooled crust. Place the pan in a water bath and bake for 60–70 minutes, or until the center is just set.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
For the topping, in a saucepan over medium heat, combine heavy cream, brown sugar, butter, and salt. Stir constantly until it thickens (about 5–7 minutes). Remove from heat, stir in vanilla, and fold in chopped nuts.
Once cheesecake is fully chilled, spoon the warm caramel nut topping over it just before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 6 hours (includes chilling)
Kcal: 485 kcal | Servings: 12 servings