Banana Caramel Cheesecake
A luxurious dessert combining a buttery graham crust, silky baked cheesecake filling, and topped with fresh bananas and glossy caramel.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups brown sugar
- 0.5 cups melted butter
For the Filling
- 24 oz cream cheese, softened 3 packages (8 oz each)
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.75 cups sour cream
- 2 tbsp all-purpose flour optional
For the Topping
- 2-3 pieces ripe bananas, sliced
- 0.5 cups caramel sauce
- Shredded coconut optional
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
- Press firmly into a 9-inch springform pan, creating an even base.
- Bake for 8–10 minutes, then cool completely.
Make the Cheesecake Filling
- Beat softened cream cheese and sugar until smooth and lump-free.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and sour cream. If using flour, blend it in last.
- Pour the filling over the cooled crust and smooth the surface.
Bake and Chill
- Lower oven temperature to 325°F (160°C).
- Bake for 50–60 minutes, until edges are set and the center jiggles slightly.
- Turn off the oven and leave the door cracked open to cool gradually.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Add the Topping
- Arrange banana slices over the cheesecake.
- Drizzle caramel generously.
- Sprinkle coconut if desired.
- Serve chilled for clean slices and best texture.
Notes
Use room-temperature ingredients for a smooth batter. Do not overmix after adding eggs to avoid air bubbles. Cool slowly to prevent cracks. Refrigerate overnight for best flavor and structure. Slice with a warm knife for clean edges.