I like making this banana caramel nut cheesecake when I want a dessert that feels rich, creamy, and comforting. The smooth banana-infused cheesecake, sweet caramel topping, and crunchy nuts come together in a way that feels indulgent but still homemade. I enjoy serving this dessert for special occasions or when I simply want something impressive and satisfying.
Why You’ll Love This Recipe
I love this recipe because it blends classic cheesecake flavors with bananas and caramel, creating a dessert that feels both familiar and unique. I enjoy the contrast between the creamy filling and the crunchy nut crust, and I like how the caramel adds warmth and sweetness without being overwhelming.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup finely chopped toasted pecans or walnuts
6 tablespoons unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
2 ripe bananas, mashed
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup caramel sauce
1/4 cup brown sugar
Directions
I begin by preheating the oven to 325°F (165°C). I mix the graham cracker crumbs, chopped nuts, and melted butter until combined, then press the mixture firmly into the bottom of a springform pan. I bake the crust for about 10 minutes and let it cool.
In a large bowl, I beat the cream cheese until smooth. I add the granulated sugar and mix until creamy. I then blend in the mashed bananas, sour cream, vanilla extract, and brown sugar. I add the eggs one at a time, mixing gently until just combined.
I pour the cheesecake batter over the cooled crust and smooth the top. I bake the cheesecake for 60 to 70 minutes, until the edges are set and the center is slightly jiggly. I turn off the oven, crack the door open, and let the cheesecake cool slowly. Once cooled to room temperature, I refrigerate it for at least 4 hours.
Before serving, I drizzle the caramel sauce over the top and sprinkle additional chopped nuts if I like extra crunch.
Servings And Timing
I usually get 10 to 12 servings from this cheesecake. Preparation takes about 25 minutes, baking takes around 65 minutes, and chilling time is at least 4 hours. I plan for roughly 6 hours total from start to finish.
Variations
I sometimes use walnuts instead of pecans depending on what I have on hand. When I want a stronger banana flavor, I add an extra half banana to the filling. I also like using salted caramel sauce for a sweet-and-salty twist.
Storage/Reheating
I store the cheesecake covered in the refrigerator for up to 4 days. When serving leftovers, I let the slices sit at room temperature for about 15 minutes. I do not reheat cheesecake, as I prefer the texture when it is chilled or slightly softened.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day in advance because the flavor and texture improve after chilling overnight.
Can I freeze this cheesecake?
I freeze it without the caramel topping for up to 2 months and thaw it overnight in the refrigerator before serving.
How ripe should the bananas be?
I use ripe bananas with brown spots because they provide the best sweetness and banana flavor.
How do I prevent cracks on the cheesecake?
I avoid overmixing the batter and let the cheesecake cool slowly in the oven with the door slightly open.
Can I use a different pan size?
I prefer a 9-inch springform pan, but an 8-inch pan works as well with a slightly longer baking time.
Conclusion
I enjoy this banana caramel nut cheesecake because it delivers creamy texture, sweet banana flavor, and crunchy nuttiness in every bite. It feels like a bakery-quality dessert while still being easy to prepare at home, making it a recipe I return to again and again.
