Banana Caramel Nut Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 24 oz softened cream cheese
• 1 cup sour cream
• 2 tsp vanilla extract
• 4 large eggs
• 2 cups mashed ripe bananas
• 1 cup chopped nuts (walnuts or pecans)
• 1 cup homemade caramel sauce

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of granulated sugar. Mix until well combined and press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the remaining ¾ cup of sugar and beat until fully incorporated.
4. Add the sour cream, vanilla extract, and mashed bananas to the cream cheese mixture. Mix until smooth.
5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can create cracks in the cheesecake.
6. Fold in the chopped nuts gently.
7. Pour the cheesecake filling over the cooled crust in the springform pan.
8. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool at room temperature for about an hour.
9. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for better flavor development.
10. Before serving, drizzle with homemade caramel sauce and sprinkle additional nuts on top for garnish.

Nutrition