Banana Caramel Nut Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the sweet, comforting flavors of ripe bananas and luscious caramel. As I embarked on creating this recipe, I was reminded of the many family gatherings where this indulgent treat took center stage, captivating everyone with its irresistible taste and texture. The history of cheesecake dates back to ancient Greece, but the addition of bananas and caramel gives it a modern twist that has made it a favorite in many households.

People love Banana Caramel Nut Cheesecake not just for its delicious flavor, but also for its delightful crunch from the nuts and the smooth, velvety texture of the cheesecake itself. Its a dessert that feels both luxurious and comforting, making it perfect for special occasions or a simple weeknight treat. Whether youre a cheesecake aficionado or a newcomer to this dessert, I promise that this Banana Caramel Nut Cheesecake will quickly become a cherished recipe in your collection.

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
2 ripe bananas, mashed
½ cup sour cream

For the caramel sauce:

1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract

For the nut topping:

1 cup mixed nuts (walnuts, pecans, and almonds), chopped
2 tablespoons unsalted butter
2 tablespoons brown sugar

Preparing the Crust

Preheat your oven to 350°F (175°C). This will ensure that your crust bakes evenly and becomes nice and crispy.
In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are well coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for your cheesecake.
Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes.
Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
One at a time, add the eggs, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
Next, add the mashed bananas and sour cream. Mix until the batter is smooth and creamy, with no lumps remaining. The bananas will add a lovely flavor and moisture to the cheesecake.

Assembling the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
Bake the cheesecake in the oven at 325°F (160°C) for about 55-60 minutes. The edges should be set, but the center will still have a slight jiggle. This is important to prevent cracking.
Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours, or overnight for best results.

Making the Caramel Sauce

In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color. Be careful not to burn it!
Once the sugar is melted, carefully add the butter. The mixture will bubble up, so be cautious. Stir until the butter is fully melted and combined.
Slowly pour in the heavy cream while stirring continuously. The mixture will bubble again, so keep stirring until smooth.
Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel sauce cool slightly before using it on the cheesecake.

Preparing the Nut Topping

Conclusion: