Creamy Banana Cheesecake with Salted Caramel and Toasted Nuts
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
3 ripe bananas, mashed
3 (8 oz) packages cream cheese, softened
¾ cup light brown sugar
¼ cup granulated sugar
3 large eggs
½ cup sour cream
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
For the topping:
¾ cup caramel sauce (store-bought or homemade)
½ cup chopped walnuts or pecans, toasted
1 banana, sliced (for garnish)
Directions:
Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat cream cheese until smooth. Add mashed bananas, brown sugar, and granulated sugar, and continue beating until fully incorporated.
Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, flour, and cinnamon. Mix until smooth and creamy.
Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan on the counter to release any air bubbles.
Bake for 60–70 minutes, or until the center is set and the edges are lightly golden. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, pour caramel sauce generously over the cheesecake, sprinkle with toasted nuts, and garnish with fresh banana slices.
Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 35 minutes
Kcal: 485 kcal | Servings: 12 slices