Ingredients
- 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
Instructions
- Preheat the oven to 325°F (165°C).
- Mix graham cracker crumbs, chopped nuts, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat the cream cheese until smooth.
- Add granulated sugar and mix until creamy.
- Blend in mashed bananas, sour cream, vanilla extract, and brown sugar.
- Add eggs one at a time, mixing gently until just combined.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 60–70 minutes, until edges are set and center is slightly jiggly.
- Turn off the oven, crack the door open, and let cheesecake cool slowly.
- Once at room temperature, refrigerate for at least 4 hours.
- Before serving, drizzle caramel sauce over the top and sprinkle additional nuts if desired.
Notes
- Use ripe bananas with brown spots for best flavor.
- Do not overmix the batter to prevent cracks.
- Cheesecake can be made a day ahead for better flavor.
- Store covered in the fridge for up to 4 days.
- Freeze without caramel topping for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
