Description
Banana caramel cheesecake featuring a graham cracker crust, creamy banana filling, homemade caramel sauce, and fresh banana topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 ripe bananas, mashed
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ teaspoon sea salt
- 2 ripe bananas, sliced
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and continue to beat until well combined. Scrape down the sides of the bowl as needed.
- Stir in the sour cream and vanilla extract. Mix until just combined.
- Add the eggs one at a time, beating well after each addition.
- Gently fold in the mashed bananas until just combined.
- Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a medium saucepan, combine the granulated sugar and cook over medium heat, stirring constantly with a wooden spoon, until the sugar melts and turns into a golden amber color.
- Once the sugar is melted and amber-colored, remove the saucepan from the heat and immediately add the butter. Stir until the butter is melted and smooth.
- Slowly pour in the heavy cream and stir until well combined.
- Stir in the sea salt.
- Let the caramel sauce cool slightly before pouring it over the cheesecake.
- Remove the cheesecake from the refrigerator and carefully remove it from the springform pan.
- In a small bowl, toss the sliced bananas with the lemon juice.
- Pour the cooled caramel sauce over the top of the cheesecake.
- Arrange the sliced bananas on top of the caramel sauce.
- Refrigerate the cheesecake for at least 30 minutes to allow the caramel sauce to set slightly before serving.
- Slice and serve!
Notes
- Softening the cream cheese is crucial for a smooth cheesecake.
- Don’t overmix the cheesecake batter, as this can cause it to crack during baking.
- The water bath is essential for even baking and preventing cracks.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Refrigerating the cheesecake overnight allows it to set completely and develop its flavor.
- Be careful when making the caramel sauce, as the sugar can burn easily.
- Prep Time: 45 minutes
- Cook Time: 70 minutes