This Banana Caramel Peanut Cheesecake is the kind of dessert that makes a lasting impression. I get layers of creamy banana-infused cheesecake, a buttery biscuit crust, gooey homemade caramel, and a generous topping of roasted peanuts and banana slices. It’s indulgent, rich, and full of contrasting textures that make each bite unforgettable.
Why I Love This Recipe
I love how this cheesecake blends the sweet, mellow flavor of bananas with the salty crunch of peanuts and the deep richness of caramel. It’s got the perfect balance of creamy and crunchy, sweet and salty. Whether I’m making it for a celebration or simply treating myself, this dessert always turns heads and gets compliments. Plus, the ingredients are easy to find, and the steps are straightforward even though the result feels gourmet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust: • crushed digestive biscuits or graham crackers • melted butter • sugar
For the cheesecake filling: • cream cheese, softened • granulated sugar • large eggs (at room temperature) • vanilla extract • sour cream or Greek yogurt • ripe bananas, mashed
For the caramel sauce: • granulated sugar • water • unsalted butter • heavy cream • salt
For the topping: • roasted peanuts, chopped • banana, sliced (for garnish) • extra caramel sauce (for drizzle)
Directions
Prepare the crust: I start by preheating the oven to 175°C (350°F). Then I combine the crushed biscuits, melted butter, and sugar, pressing the mixture into the bottom of a 9-inch (23 cm) springform pan. I bake the crust for 8 minutes and let it cool while preparing the filling.
Make the cheesecake filling: In a large mixing bowl, I beat the softened cream cheese and sugar until smooth. Then I add the eggs one at a time, mixing well after each. Next, I stir in vanilla, sour cream, and mashed bananas, blending everything until it’s creamy and smooth. I pour this mixture over the cooled crust.
Bake the cheesecake: I place the pan on a baking tray and bake for 45–50 minutes, or until the center is just set. After baking, I turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Then I refrigerate it for at least 4 hours, or ideally overnight, to set completely.
Make the caramel sauce: In a small saucepan over medium heat, I combine the sugar and water until the mixture turns golden. I carefully remove it from the heat and whisk in the butter, followed by the cream and a pinch of salt. I let it cool slightly before using.
Assemble the topping: Once the cheesecake is chilled, I pour the caramel sauce over the top, sprinkle chopped peanuts, and garnish with banana slices. I usually drizzle a little more caramel over everything right before serving.
I sometimes add chocolate chips into the cheesecake batter for a banana-split twist.
For a nut-free version, I skip the peanuts and use crushed toffee bits instead.
If I want a boozy note, a splash of dark rum or banana liqueur in the filling works wonders.
Vegan options can be created using dairy-free cream cheese, coconut cream, and plant-based caramel.
Storage/Reheating
I store leftover cheesecake covered in the fridge for up to 5 days. To keep the texture fresh, I avoid adding the banana garnish until right before serving. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. I thaw them in the fridge overnight. This cheesecake isn’t meant to be reheated, but I do let chilled slices sit at room temperature for about 15–20 minutes before serving to soften slightly.
FAQs
How ripe should the bananas be for the cheesecake?
I use very ripe bananas—those with brown spots on the peel—because they’re sweeter and mash smoothly into the batter.
Can I use store-bought caramel sauce?
Yes, when I’m short on time, I use a good-quality store-bought caramel. But the homemade version adds a richer flavor and texture.
Can this cheesecake be made ahead of time?
Absolutely. I often make it a day in advance since it needs time to chill. The flavors develop even more overnight.
What if I don’t have a springform pan?
I’ve used a regular deep cake pan lined with parchment and left an overhang for lifting the cheesecake out. Just be extra careful when removing it.
Can I add a peanut butter layer?
Definitely. I sometimes swirl a few spoonfuls of melted peanut butter into the cheesecake batter or spread it over the crust before adding the filling.
Conclusion
This Banana Caramel Peanut Cheesecake is everything I want in a show-stopping dessert: rich, creamy, sweet, and slightly salty with layers of flavor and texture. It’s the kind of treat I love to serve when I want to impress—whether it’s for a holiday, dinner party, or just a special weekend bake. Once I tasted that caramel drizzle over creamy banana cheesecake and crunchy peanuts, I knew this recipe would be a forever favorite.
A rich and creamy banana-infused cheesecake with a buttery biscuit crust, topped with gooey homemade caramel, roasted peanuts, and fresh banana slices. This indulgent dessert balances sweet, salty, and crunchy elements for an unforgettable treat.
Total Time:6 hours
Yield:10–12 servings
Ingredients
For the crust:
1½ cups crushed digestive biscuits or graham crackers
¼ cup melted butter
2 tbsp sugar
For the cheesecake filling:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
2 ripe bananas, mashed
For the caramel sauce:
½ cup granulated sugar
2 tbsp water
3 tbsp unsalted butter
¼ cup heavy cream
Pinch of salt
For the topping:
½ cup roasted peanuts, chopped
1 banana, sliced (for garnish)
Extra caramel sauce (for drizzle)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Mix crushed biscuits, melted butter, and sugar. Press into pan bottom. Bake for 8 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and mashed bananas until creamy.
Pour filling over cooled crust. Place pan on baking tray and bake for 45–50 minutes until center is just set.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
For caramel, combine sugar and water in saucepan over medium heat until golden. Remove from heat, whisk in butter, then cream and salt. Let cool slightly.
Top chilled cheesecake with caramel sauce, chopped peanuts, and banana slices. Drizzle extra caramel on top before serving.
Notes
Use very ripe bananas for maximum flavor and sweetness.
Store-bought caramel works in a pinch, but homemade adds richness.
Add a peanut butter swirl or chocolate chips for extra indulgence.
Wait to add banana slices until just before serving to avoid browning.
Freeze leftover slices tightly wrapped for up to 2 months.
