Description
Looking for a showstopping dessert that blends creamy, crunchy, fruity, and sweet into one unforgettable bite? This Banana Caramel Nut Cheesecake is your answer. Perfect for everything from dinner parties to weekend baking adventures, this easy recipe brings together layers of luscious banana-infused cheesecake, a rich chocolate cookie crust, silky caramel drizzle, and a crown of toasted nuts and fresh banana slices. Whether you’re hunting for quick breakfast ideas, easy dinner party desserts, or a sweet and satisfying snack, this is your next go-to. It’s indulgent, heartwarming, and seriously irresistible.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened (about 3 blocks)
- 3/4 cup granulated sugar
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans or walnuts
- 1 banana, sliced (for topping)
Instructions
- Preheat oven to 350°F (175°C). Mix chocolate cookie crumbs and melted butter. Press into a 9-inch springform pan and bake for 8 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar, mashed bananas, vanilla, and cream. Mix well.
- Add eggs one at a time, mixing gently until combined. Don’t overmix.
- Pour filling over cooled crust. Smooth the top.
- Bake for 55–65 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour.
- Remove and cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
- Before serving, pour caramel over the top, add sliced bananas and chopped nuts.
- Prep Time: 25 minutes
- Cook Time: 65 minutes