Description
This Banana Caramel Nut Cheesecake is an easy, creamy dream. Layers of banana, rich caramel, and crunchy nuts make for a truly special dessert.
Ingredients
Scale
- Crust Base:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened at room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 very ripe bananas, mashed well
- 1 teaspoon vanilla extract
- Caramel Topping:
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- Garnish:
- ¾ cup pecans, toasted and chopped
- Pinch of flaky sea salt (optional)
Instructions
- Crust Foundation:: Okay, first things first, let’s get that crust going, hon! Preheat your oven to 350°F (175°C), then grab a 9-inch springform pan. Mix your graham cracker crumbs with ¼ cup granulated sugar and melted butter until they look like wet sand. Press that mixture firmly into the bottom of your pan. I usually use the back of a measuring cup to get it really compact. Bake this for about 8-10 minutes until it’s lightly golden and smells amazing. Then, pull it out and let it cool completely while you get the filling ready. Don’t rush this part; a cool crust is a happy crust!
- Cheesecake Filling Prep:: Now for the good stuff! In a large bowl, beat your room temperature cream cheese with 1 cup granulated sugar until it’s super smooth and creamy, no lumps allowed! This is where I sometimes get impatient, but trust me, a smooth base is everything. Next, mash those ripe bananas really well; you want them almost liquid. Fold the mashed bananas and 1 teaspoon vanilla extract into the cream cheese mixture until just combined. Don’t overmix, or you’ll incorporate too much air, which can lead to cracks later. Gently does it!
- Egg Incorporation:: Time for the eggs! Add them one at a time, mixing on low speed only until each egg is just incorporated. Seriously, don’t beat the heck out of it. Overmixing eggs is a common cheesecake mistake I’ve made countless times, and it leads to a cracked top. We’re aiming for a silky-smooth batter here, not a soufflé! The batter should look creamy and smell subtly sweet from the bananas. This step really brings the Banana Caramel Nut Cheesecake batter together, giving it that luxurious texture.
- Baking the Cheesecake:: Pour your beautiful cheesecake batter over the cooled crust in the springform pan. Now, for the secret to a crack-free cheesecake: a water bath! Wrap the outside of your springform pan tightly with heavy-duty foil (I usually use two layers to be safe). Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly. My oven runs hot, so I always keep a close eye on it!
- Cooling Down:: Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. This slow cool-down prevents cracking, which is a lesson I learned the hard way! After an hour, carefully remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack. Then, and this is important, refrigerate it for at least 4 hours, or even better, overnight. Trust me, a well-chilled cheesecake is a happy cheesecake, and it makes for easier slicing too!
- Caramel & Nut Topping:: Finally, the grand finale! In a saucepan, melt ½ cup butter, then stir in ½ cup brown sugar and ¼ cup heavy cream. Bring it to a gentle boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Stir in ½ teaspoon vanilla extract. Let the caramel cool a bit, then pour it over your chilled Banana Caramel Nut Cheesecake. Sprinkle with toasted chopped pecans and a pinch of flaky sea salt if you’re using it; it just elevates everything. The kitchen will smell heavenly, and the anticipation of that first bite is just the best!