Banana Caramel Nut Cheesecake

Indulge in the sweet and creamy delight of my Irresistible Banana Caramel Nut Cheesecake! Perfect for any occasion, this recipe combines rich bananas, velvety cheesecake, and luscious caramel for a dessert that will impress everyone. Follow my step-by-step guide for tips and variations that make this cheesecake uniquely yours. Dive into this treat and create memories—click through to explore the full recipe!

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Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1 cup roasted mixed nuts (e.g., almonds, walnuts, pecans), finely chopped

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 ripe bananas, mashed

1/2 cup sour cream

3 large eggs

1/2 cup caramel sauce (store-bought or homemade)

Extra chopped nuts for topping

Banana slices for garnish (optional)

Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and finely chopped nuts. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add granulated sugar and continue to beat until fully combined.

Add Flavorings and Eggs: Mix in the vanilla extract and mashed bananas until smooth. Add the sour cream and blend until incorporated. Finally, add one egg at a time, mixing on low speed until just combined. Do not overmix.

Add Caramel Swirl: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over this layer and use a knife to create a swirl effect. Pour the remaining batter on top, followed by the rest of the caramel, creating another swirl.

Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggles when shaken. Turn off the oven and crack the door, leaving the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.

Chill and Serve: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely. Before serving, top with extra chopped nuts and banana slices if desired.

Enjoy: Carefully remove the sides of the springform pan, slice the cheesecake, and serve with additional caramel sauce drizzled on top if you like.

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes baking + 4 hours chilling | Servings: 12 slices