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Banana Caramel Nut Cheesecake

Banana Caramel Nut Cheesecake
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This Banana Caramel Nut Cheesecake is a decadent, creamy dessert that combines the richness of cheesecake with the sweetness of bananas, the crunch of nuts, and a luscious caramel topping. Perfect for special occasions or a sweet treat after dinner, this cheesecake is a crowd-pleaser that will leave everyone craving more!

Ingredients

Units Scale
  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  • For the Cheesecake Filling:
    • 3 (8 oz) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1/2 cup sour cream
    • 1 ripe banana, mashed
  • For the Caramel Topping:
    • 1/2 cup unsalted butter
    • 1 cup brown sugar, packed
    • 1/4 cup heavy cream
    • 1/2 teaspoon vanilla extract
    • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and let cool.
  2. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract and mix until combined. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Add the sour cream and mashed banana, and mix until smooth.
  3. Bake the Cheesecake: Pour the cheesecake filling into the cooled crust and smooth the top. Bake at 325°F (165°C) for 50-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake should still wobble slightly in the center.
  4. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside for an additional hour with the oven door slightly ajar. Afterward, remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
  5. Prepare the Caramel Topping: In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar dissolves. Bring the mixture to a simmer and cook for 3-4 minutes. Stir in the heavy cream and vanilla extract, then let the caramel simmer for another 2 minutes until it thickens. Remove from heat.
  6. Assemble the Cheesecake: Once the cheesecake is fully chilled, pour the caramel topping over the cheesecake and spread it evenly. Sprinkle with chopped walnuts or pecans if desired.
  7. Serve and Enjoy: Slice the cheesecake, serve, and enjoy the rich, creamy layers topped with banana, caramel, and nuts!

Notes

  • For a smoother cheesecake filling, make sure the cream cheese is fully softened before mixing.
  • You can substitute the walnuts or pecans with any nuts of your choice, or leave them out for a nut-free version.
  • This cheesecake can be made ahead and stored in the fridge for up to 3 days.

Nutrition

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