Banana Caramel Nut Cheesecake

Total Time: 1 hour 30 minutes (plus chilling)
Yield: 10 slices

The Cheesecake That Brings Everyone Back for Seconds

There’s something about cheesecake that just feels like a celebration, isn’t there? Maybe it’s the creamy texture, or the fact that it’s a little more indulgent than your average dessert. But this Banana Caramel Nut Cheesecake? Oh, this one is in a league of its own.
It all started with a few too-ripe bananas on the counter (as most great banana recipes do), a craving for something sweet and cozy, and a half-empty jar of caramel sauce that was begging to be used. The result? A velvety banana cheesecake on a chocolate cookie crust, finished with a glossy caramel drizzle, crunchy toasted nuts, and fresh banana slices. It’s equal parts comfort and class—like banana bread got dressed up for a fancy dinner party.
Whether you’re making it for a special gathering, a cozy weekend in, or just because you deserve a slice of cheesecake on a Tuesday, this one’s for you.

Why You’ll Love This Recipe

• Fruity and creamy: The mashed bananas in the filling bring flavor and moisture, without overpowering.
• Crunch meets cream: The chocolate cookie crust adds a bold contrast, and the chopped nuts on top give it crunch and character.
• Caramel, caramel, caramel: That drizzle? Chef’s kiss. It pulls everything together with a rich, buttery sweetness.
• Make-ahead friendly: Perfect for parties, since it needs to chill before serving—more time for you to relax (or sneak a taste).

Ingredients You’ll Need

For the crust:

• 1 ½ cups chocolate cookie crumbs
• 5 tablespoons unsalted butter, melted

For the filling:

• 24 oz cream cheese, softened (about 3 blocks)
• ¾ cup granulated sugar
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• ½ cup heavy cream
• 3 large eggs

For topping:

• ½ cup caramel sauce (store-bought or homemade)
• ½ cup chopped pecans or walnuts
• 1 banana, sliced

How to Make Banana Caramel Nut Cheesecake

1. Prep the crust

Preheat your oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool completely.

2. Make the banana cheesecake filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the sugar, mashed bananas, vanilla extract, and heavy cream. Mix until just combined and creamy.
Add the eggs one at a time, gently mixing after each. Be careful not to overmix—just stir until everything is incorporated.

3. Bake the cheesecake

Pour the banana filling over the cooled crust. Smooth out the top with a spatula. Bake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour—this helps prevent cracks.

4. Chill and top

Remove the cheesecake from the oven and let it cool to room temperature. Then cover and refrigerate for at least 6 hours, or overnight.
Before serving, drizzle with caramel sauce, sprinkle with chopped nuts, and decorate with fresh banana slices.

Pro Tips for Cheesecake Success

• Room temp ingredients = smooth filling. Don’t skip this!
• Use a water bath if you want ultra-smooth, crack-free cheesecake (optional, but helpful).
• Chill overnight: The flavors develop and the texture firms up beautifully.
• Toast your nuts before topping—they’ll be crunchier and more flavorful.

Variations to Try

• Nut-free version: Skip the nuts or sub with toasted coconut for texture.
• Chocolate banana cheesecake: Add ½ cup melted chocolate to the filling for a richer twist.
• Mini cheesecakes: Use a muffin pan with liners and reduce the bake time to 20–25 minutes for individual portions.

Serving Suggestions

This cheesecake is chef’s choice on its own, but if you’re feeling fancy:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Add an extra drizzle of chocolate sauce for full decadence.
• Pair it with coffee or a glass of dessert wine for a classy after-dinner moment.

Frequently Asked Questions

Can I use a graham cracker crust instead?
Absolutely! A graham cracker crust will give it a slightly lighter flavor, but still delicious.

How long does it keep in the fridge?
It’ll stay fresh for up to 5 days, tightly covered in the refrigerator.

Can I freeze this cheesecake?
Yes! Wrap it tightly (without toppings) and freeze for up to 2 months. Thaw overnight in the fridge, then top and serve.

What kind of bananas should I use?
Overripe bananas are best—the more spots, the better! They’re sweeter and mash up easily.

One Last Slice…

This Banana Caramel Nut Cheesecake is the kind of dessert that makes you want to text a friend, “You have to try this.” It’s cozy, it’s decadent, and it hits all the right notes—from the creamy filling to that golden caramel drizzle. You might want to make two. Just saying.

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