Banana Caramel Nut Delight (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
4 cups cream cheese, softened
05 -
1 cup sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1/2 cup sour cream
09 -
1/4 cup heavy cream
10 -
2 ripe bananas, mashed
11 -
1/2 teaspoon cinnamon
→ Topping
12 -
1/2 cup caramel sauce
13 -
1/2 cup chopped walnuts or pecans
14 -
1 tablespoon powdered sugar
# Instructions:
01 -
Preheat your oven to 163°C (325°F). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
02 -
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
03 -
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract and mashed bananas, and continue to beat until combined. Add eggs one at a time, beating well after each addition. Then add sour cream, heavy cream, and cinnamon. Mix until smooth.
04 -
Pour the cream cheese mixture over the cooled crust and spread evenly.
05 -
Bake for 50-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
06 -
After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight.
07 -
Once chilled, drizzle with caramel sauce, and sprinkle with chopped walnuts or pecans. Dust with powdered sugar before serving. Slice and serve chilled.