Banana Caramel Nut Cheesecake

If you’re looking for a dessert that combines luscious flavors with a creamy texture, look no further than Banana Caramel Nut Cheesecake. This recipe is not only delicious but also simple to make, making it a perfect treat for any occasion. The combination of bananas, caramel, and nuts creates a delightful medley that will impress your family and friends.

Recipe Information

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 4 hours 15 minutes (including chill time)
Servings: 10
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 350
Protein: 5g
Carbohydrates: 45g
Fat: 17g
Fiber: 1g
Sugar: 25g
Sodium: 210mg

Why Make Banana Caramel Nut Cheesecake

Banana Caramel Nut Cheesecake is the perfect dessert for those who crave something rich and indulgent without a lot of hassle. The ripe bananas add natural sweetness, while the mixed nuts offer a delightful crunch. This cheesecake not only satisfies your sweet tooth but also provides a unique twist compared to traditional cheesecakes. Plus, it can be made ahead of time, making it a fantastic option for gatherings or weekend treats.

How to Make Banana Caramel Nut Cheesecake Step by Step

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed
1/2 cup caramel sauce
1 cup chopped mixed nuts (pecans, walnuts, almonds)
1/4 teaspoon salt

Directions

1. Preheat oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add 1 cup sugar, beating well.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, mashed bananas, and salt until thoroughly combined.
4. Fold in half of the chopped nuts gently.
5. Pour the cream cheese mixture over the crust in the springform pan and smooth the top.
6. Drizzle caramel sauce evenly over the batter, then use a knife to swirl the caramel into the cheesecake mixture.
7. Bake for 55-60 minutes or until the cheesecake center is almost set but still slightly jiggly.
8. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9. Before serving, sprinkle the remaining chopped nuts on top and drizzle with extra caramel sauce if desired.

How to Serve Banana Caramel Nut Cheesecake

Serve your Banana Caramel Nut Cheesecake with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh fruit, like strawberries or blueberries, adds a refreshing balance to the richness. Pair it with a cup of coffee or tea for a delightful end to any meal.

How to Store Banana Caramel Nut Cheesecake

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, let it sit at room temperature for about 30 minutes before serving. If you’d like to freeze it, wrap the cheesecake tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. Just thaw it in the fridge overnight before enjoying.

Expert Tips for Cooking Banana Caramel Nut Cheesecake

• Make sure your cream cheese is fully softened for a smooth filling.
• Use ripe bananas for the best flavor and sweetness.
• Feel free to experiment with different types of nuts for added texture and taste.
• Allow the cheesecake to cool completely before refrigerating to prevent cracks.
• It’s best to serve the cheesecake chilled for the perfect creamy texture.

Delicious Variations of Banana Caramel Nut Cheesecake

• For a spicy kick, add a teaspoon of cinnamon to the cream cheese mixture.
• Try a citrus twist by adding the zest of an orange or lemon for a bright flavor.
• Swap out the nuts for crushed cookies or graham crackers for a different crust experience.

Banana Caramel Nut Cheesecake is a delightful dessert to make and share. With its rich flavors and creamy texture, it’s sure to become a favorite. Whether it’s for a special occasion or a treat after a long day, you won’t regret trying this recipe. Give it a go, and enjoy the deliciousness!

Banana Caramel Nut Cheesecake

A rich and creamy dessert combining bananas, caramel, and nuts, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 15 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 1.5 cups graham cracker crumbs
• 1/3 cup melted butter
• 3 tablespoons sugar

Cheesecake Filling Ingredients

• 3 packages (8 oz) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup caramel sauce
• 1 cup chopped mixed nuts (pecans, walnuts, almonds)
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat oven to 325°F (165°C).
2. Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add 1 cup sugar, beating well.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, mashed bananas, and salt until thoroughly combined.
5. Fold in half of the chopped nuts gently.

Baking

1. Pour the cream cheese mixture over the crust in the springform pan and smooth the top.
2. Drizzle caramel sauce evenly over the batter, then use a knife to swirl the caramel into the cheesecake mixture.
3. Bake for 55-60 minutes or until the cheesecake center is almost set but still slightly jiggly.
4. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Serving

1. Before serving, sprinkle the remaining chopped nuts on top and drizzle with extra caramel sauce if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, let it sit at room temperature for about 30 minutes before serving. For freezing, wrap tightly in plastic wrap and aluminum foil, keeping for up to 2 months.