Description
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.
Ingredients
For the crust:
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1 ½ cups chocolate cookie crumbs
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5 tablespoons unsalted butter, melted
For the filling:
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24 oz cream cheese, softened (about 3 blocks)
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¾ cup granulated sugar
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2 ripe bananas, mashed
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1 teaspoon vanilla extract
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½ cup heavy cream
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3 large eggs
For topping:
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½ cup caramel sauce (store-bought or homemade)
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½ cup chopped pecans or walnuts
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1 banana, sliced
Instructions
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.
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.
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.
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.
Notes
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Room temp ingredients = smooth filling. Don’t skip this!
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Use a water bath if you want ultra-smooth, crack-free cheesecake (optional, but helpful).
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Chill overnight: The flavors develop and the texture firms up beautifully.
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Toast your nuts before topping—they’ll be crunchier and more flavorful.
- Prep Time: 30 minutes
- Cook Time: 45 minutes