Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
Stir in mashed bananas and vanilla extract. Pour the filling over the cooled crust.
Bake in the preheated oven for 30 minutes or until the center is almost set.
Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes.
Run a knife around the edge of the pan to loosen the cheesecake. Let it cool completely before removing the springform pan.
Refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, drizzle caramel sauce over the top of the cheesecake and sprinkle chopped pecans.
Slice and enjoy your Banana Caramel Nut Cheesecake!