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Banana Caramel Nut Cheesecake

Rich and creamy banana caramel nut cheesecake with a buttery graham cracker crust, perfect for any occasion and easy to make.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs classic base for buttery, crunchy crust
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar for crust sweetness
For the Filling
  • 3 packages cream cheese 8-ounce packages, softened
  • 1 cup granulated sugar for filling sweetness
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 ripe bananas mashed
  • 1 cup caramel sauce divided: half in batter, half for topping
  • 0.5 cup chopped nuts walnuts or pecans
  • 1 tsp ground cinnamon

Equipment

  • 9-inch Springform Pan
  • medium bowl
  • Large bowl
  • Electric mixer

Method
 

  1. Step 1: Preheat oven to 325°F (163°C).
  2. Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined.
  3. Step 3: Press mixture firmly into bottom of a 9-inch springform pan to form crust.
  4. Step 4: Bake crust for 10 minutes, then remove and let cool while preparing filling.
  5. Step 5: In a large bowl, beat softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
  6. Step 6: Add eggs one at a time, mixing well after each addition.
  7. Step 7: Stir in mashed bananas, ½ cup caramel sauce, and ground cinnamon until fully combined.
  8. Step 8: Pour filling over cooled crust and spread evenly.
  9. Step 9: Sprinkle chopped nuts evenly on top.
  10. Step 10: Bake for 55-60 minutes, until center is mostly set but slightly jiggly.
  11. Step 11: Turn off oven and leave cheesecake inside for 1 hour to cool gradually.
  12. Step 12: Remove from oven and cool to room temperature, then refrigerate.
  13. Step 13: Chill in fridge for at least 4 hours or overnight to set completely.
  14. Step 14: Just before serving, drizzle remaining ½ cup caramel sauce over the top.

Notes

Use crushed digestive biscuits or gingersnap cookies for crust variation. Substitute nuts with almonds or hazelnuts. Add banana extract or chocolate chips for extra flavor. Store covered in fridge up to 5 days or freeze up to 1 month.