Description
This rich and creamy Salted Caramel Banana Cheesecake combines the natural sweetness of ripe bananas with tangy cream cheese and a buttery graham cracker crust, all finished with a decadent salted caramel drizzle.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 ripe bananas, mashed
- 24 oz cream cheese (3 blocks), softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/2 cup brown sugar (for caramel)
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan in foil for a water bath.
- Mix graham cracker crumbs and melted butter. Press into pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese until fluffy. Add sugar, mashed bananas, sour cream, vanilla, and heavy cream. Mix until smooth. Beat in eggs one at a time.
- Pour filling over cooled crust. Place pan in a roasting pan and fill with hot water halfway up the sides.
- Bake for 60–70 minutes until center is slightly jiggly. Turn off oven and cool cheesecake inside for 1 hour with door cracked.
- Chill cheesecake for at least 4 hours or overnight.
- Before serving, drizzle with salted caramel sauce and garnish as desired.
Notes
- Let ingredients come to room temperature for a smoother batter.
- Use a water bath to avoid cracks.
- Cheesecake slices cleanly with a hot knife wiped between cuts.
- Overripe bananas give the best flavor and sweetness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg