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Banana Caramel Nut Cheesecake Recipe

Banana Caramel Nut Cheesecake Recipe
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★★★★★

4.9 from 14 reviews

This Banana Caramel Nut Cheesecake combines creamy banana-flavored cheesecake with a rich caramel topping and crunchy toasted nuts on a buttery graham cracker crust. Perfect for dessert lovers, it features a smooth, luscious filling infused with warm spices and mashed ripe bananas, all crowned with a decadent caramel nut topping that adds texture and irresistible flavor.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp brown sugar
  • Pinch of salt

Banana Cheesecake Filling

  • 24 oz cream cheese (softened)
  • 1 cup mashed ripe bananas (2–3 bananas)
  • ¾ cup sugar
  • ½ cup sour cream
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (optional)

Caramel Nut Topping

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • ¾ cup chopped toasted pecans or walnuts

Instructions

  1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake in a preheated oven at 325°F (160°C) for 10 minutes. Remove from oven and allow to cool.
  2. Make the Banana Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Mix in the mashed ripe bananas, sour cream, lemon juice, vanilla extract, cinnamon, and nutmeg (if using). Add the eggs one at a time, mixing gently after each addition until fully incorporated. Pour this filling over the prepared crust.
  3. Bake: Place the cheesecake in the oven and bake at 325°F (160°C) for 55 to 65 minutes. Bake until the edges are set but the center still jiggles slightly when shaken. After baking, cool the cheesecake for 1 hour in the oven with the door slightly cracked open. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
  4. Make the Caramel Nut Topping: In a saucepan over medium heat, melt the unsalted butter. Add the brown sugar and stir continuously until the mixture becomes bubbly. Slowly pour in the heavy cream and allow to simmer for 2 to 3 minutes while stirring. Remove from heat and stir in vanilla extract, a pinch of salt, and the chopped toasted pecans or walnuts. Let the caramel nut mixture cool slightly.
  5. Assemble and Serve: Pour the slightly cooled caramel nut topping evenly over the chilled cheesecake. Allow the topping to set for a few minutes before slicing. The combination of creamy banana cheesecake, buttery caramel sauce, and crunchy nuts creates a luscious, irresistible dessert perfect for any occasion.

Notes

  • Use ripe bananas for the best flavor and natural sweetness.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Do not overbake the cheesecake; the center should still jiggle slightly when done.
  • For best results, refrigerate overnight to allow full flavor development and firm texture.
  • You can substitute pecans with walnuts or your preferred nuts for the topping.
  • To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: banana cheesecake, caramel nut topping, creamy cheesecake, dessert recipe, graham cracker crust, baked cheesecake, banana dessert, nutty caramel sauce

Find it online: https://maicook.com/banana-caramel-nut-cheesecake-recipe/