Craving a decadent dessert that tantalizes your taste buds with every bite? Look no further than the irresistible Banana Caramel Nut Cheesecake. This heavenly treat combines the creamy richness of cheesecake with the sweetness of ripe bananas, luscious caramel, and the crunch of toasted nuts. Whether you’re hosting a dinner party or simply treating yourself to a special dessert, this recipe is sure to impress. Let’s dive into how to create this mouthwatering masterpiece.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 ripe bananas, mashed
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup caramel sauce
- 1/2 cup chopped nuts (such as pecans or walnuts)
- Whipped cream and additional caramel sauce for garnish (optional)
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly into place. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- In a separate mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
- Add the mashed bananas, eggs, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan, spreading it out evenly.
- Drizzle the caramel sauce over the top of the cheesecake batter, then use a knife or skewer to swirl it into the batter, creating a marbled effect.
- Sprinkle the chopped nuts evenly over the top of the cheesecake.
- Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually. This helps prevent cracking.
- After cooling, remove the cheesecake from the oven and run a knife around the edges of the pan to loosen it. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to set completely.
- Before serving, garnish the cheesecake with whipped cream and additional caramel sauce if desired. Slice and enjoy every heavenly bite!
