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To make the perfect banana caramel nut cheesecake, you need these exact measurements:

Banana Caramel Nut Cheesecake Recipe

Indulge in the ultimate dessert with this irresistible Banana Caramel Nut Cheesecake recipe! Combining creamy cheesecake with rich banana, luscious caramel, and crunchy nuts, this easy-to-follow guide will help you create a show-stopping treat that wow your friends and family. Perfect for any occasion, this cheesecake is sure to satisfy your sweet tooth. Click through to discover the full recipe and tips for the perfect bake!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

3 large eggs

2 ripe bananas, mashed

1 teaspoon vanilla extract

1 cup sour cream

½ cup caramel sauce (store-bought or homemade)

½ cup walnut or pecan pieces, toasted

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

      Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes until lightly golden. Remove and allow to cool slightly while preparing the filling.

        Make the Filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually add in the sugar, mixing well until light and fluffy.

          Add Remaining Ingredients: Beat in the mashed bananas, vanilla extract, and sour cream. Mix until combined. Add eggs, one at a time, beating well after each addition. Don't overmix.

            Incorporate Caramel and Nuts: Gently fold in half of the toasted nuts and half of the caramel sauce into the cheesecake batter, ensuring it's well distributed.

              Pour and Level: Pour the cheesecake filling over the cooled crust, spreading it evenly.

                Bake the Cheesecake: Bake in the oven for 55–60 minutes, or until the center is set but still slightly jiggly. Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour (this helps reduce cracking).

                  Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

                    Serve: Once set, drizzle the remaining caramel sauce on top of the cheesecake and sprinkle with the remaining nuts.

                      Prep Time: 20 mins | Total Time: 5 hrs | Servings: 12

                        - Presentation Tips: Slice the cheesecake into wedges and serve with a dollop of whipped cream and a sprinkle of toasted nuts on top for added flair.