Banana Caramel Nut Cheesecake – Page 2

Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until everything is evenly moistened.
Press the mixture into the bottom of the prepared pan to form an even crust.
Bake for 8-10 minutes, then set the crust aside to cool.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the mashed bananas and vanilla extract.
Add the sour cream and heavy cream, mixing until smooth.
Pour the cheesecake mixture over the cooled crust and smooth the top.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Transfer to the fridge and chill for at least 4 hours or overnight.

In a medium saucepan, melt the sugar over medium heat, stirring constantly until it becomes a golden amber color.
Carefully add the butter and stir until melted and smooth.
Slowly add the heavy cream while stirring, then continue to cook for another 2-3 minutes.
Remove from heat and stir in the salt and vanilla extract. Let the caramel cool to room temperature.

Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter.
Pour the cooled caramel topping over the cheesecake, spreading it evenly over the top.
Sprinkle the toasted nuts on top of the caramel for a crunchy, flavorful finish.

Slice into this luscious Banana Caramel Nut Cheesecake and enjoy its perfect balance of creamy, caramel, nutty, and banana flavors!

This cheesecake is sure to impress with its delicious layers and textures. Would you like to try adding a drizzle of chocolate or another topping?