If you love bananas, cheesecake, and the sweet, buttery taste of caramel — you’re in for a treat. This Banana Caramel Nut Cheesecake brings together all three in a dessert that’s rich, creamy, and full of bold textures. It starts with a crunchy graham cracker crust, moves into a silky banana-infused cream cheese filling, and finishes with a decadent caramel nut topping that makes every bite unforgettable.

Whether you're baking for a birthday, holiday gathering, or just want to surprise your family with something special, this cheesecake is an absolute showstopper — and surprisingly easy to make!

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🍽 Ingredients (Serves 12)

Crust:

• 180 g graham cracker crumbs (or digestive biscuits)
• 60 g unsalted butter, melted
• 2 tablespoon brown sugar (25 g)

Banana Cheesecake Filling:

• 450 g cream cheese, softened
• 120 g granulated sugar
• 2 large ripe bananas (about 200 g), mashed
• 2 large eggs (100 g)
• 1 teaspoon vanilla extract (5 ml)
• 120 ml sour cream
• 1 tablespoon cornstarch (optional – for a firmer texture)

Caramel Nut Topping:

• 100 g granulated sugar
• 50 g unsalted butter
• 60 ml heavy cream
• 50 g chopped walnuts or pecans
• Pinch of salt

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🔪 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 170°C (340°F).
2. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8–10 minutes, then remove from oven and let cool slightly.

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Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth and fluffy.
2. Add sugar and mix until well combined.
3. Add mashed bananas, eggs, vanilla, and sour cream. Mix until fully blended (do not overmix).
4. If using, add cornstarch for a denser texture.
5. Pour filling over the pre-baked crust and smooth the top.

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Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake at 160°C (320°F) for 50–60 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
3. Remove from oven and chill in the fridge for at least 4 hours, or overnight for best results.

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Step 4: Make the Caramel Nut Topping

1. In a saucepan over medium heat, melt sugar until golden brown.
2. Stir in butter and cream, whisking constantly until smooth.
3. Add nuts and a pinch of salt, then remove from heat and cool slightly.
4. Pour the warm caramel over the chilled cheesecake and spread evenly.

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Step 5: Serve & Enjoy

Slice and serve cold. Add extra banana slices or whipped cream on top for an elegant touch!

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🧾 Nutrition Facts (Per Slice – Approximate)

• Calories: 420 kcal
• Carbohydrates: 32 g
• Protein: 6 g
• Fat: 30 g
• Sugar: 25 g
• Fiber: 1 g
• Sodium: 190 mg

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💡 Tips & Tricks

• Use ripe bananas for maximum flavor — the spottier, the better.
• Don’t skip the cooling and chilling process; it helps the cheesecake firm up and prevents cracks.
• Swap pecans, hazelnuts, or almonds for the topping if you prefer.
• Want to go nut-free? Replace the nuts with crushed toffee or banana chips for a crunchy topping.
• For a no-bake twist, use a no-bake cheesecake filling and chill overnight.

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👩‍🍳 From My Kitchen – A Personal Touch

This recipe was inspired by a banana cream pie I had on a family road trip. I wanted to create something richer, more elegant, but still bursting with banana flavor. The caramel nut topping is my signature twist — it adds just the right amount of crunch and buttery sweetness. Trust me: once you make this cheesecake, it’ll be a regular on your dessert table.