If you’re searching for a luxurious dessert that blends creamy cheesecake, sweet banana, crunchy roasted nuts, and a smooth caramel drizzle, look no further than this Banana Caramel Nut Cheesecake. Every bite offers a melt-in-your-mouth texture balanced with a delightful nutty crunch and gooey caramel swirl. It’s a dessert worthy of celebrations, yet simple enough to make for any weekend treat.
Whether you serve it at a birthday party, holiday dinner, or just to satisfy a weeknight sweet craving, this cheesecake will leave everyone reaching for seconds — and asking for the recipe.
Why You’ll Love This Banana Caramel Nut Cheesecake
- Rich, creamy, and indulgent
- The perfect balance of banana sweetness, nutty crunch, and caramel richness
- Beginner-friendly with simple steps
- Looks impressive for gatherings and parties
- Make-ahead and fridge-friendly for stress-free hosting
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup sugar
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
For Topping and Garnish
- ½ cup roasted peanuts, chopped
- ¾ cup caramel sauce
- Sliced bananas, caramel sauce, and whole peanuts for garnish
How to Make Banana Caramel Nut Cheesecake
Step 1: Make the Crust
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
Using a stand mixer or a handheld mixer, beat the softened cream cheese with the sugar until smooth and lump-free. This will take about 2–3 minutes on medium speed.
Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and mashed bananas. Mix until the batter is fully combined and creamy.
Step 3: Assemble and Bake
Pour the cheesecake batter onto the chilled crust. Sprinkle the chopped roasted peanuts evenly on top. Place the springform pan on a baking sheet to catch any drips.
Bake in a preheated oven at 350°F (175°C) for 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 4: Cool and Chill
Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for about 30 minutes to gradually cool. This helps prevent cracks.
Remove from the oven and allow the cheesecake to come to room temperature. Once cooled, drizzle with caramel sauce and refrigerate for at least 4 hours or overnight for the best texture.
Step 5: Garnish and Serve
Just before serving, garnish with fresh banana slices, a few whole roasted peanuts, and an extra drizzle of caramel sauce. Slice and serve chilled.
Tips for Success
- Always use room-temperature cream cheese for the smoothest texture
- Chill the crust before adding the filling for a crisp, even base
- Mash ripe bananas with brown spots for the most flavor
- Gradual cooling in the oven helps prevent cracking
- Let the cheesecake chill overnight for easy slicing
Serving Suggestions
Banana Caramel Nut Cheesecake is delicious on its own, but here are a few ideas to make it extra special:
- Add a dollop of whipped cream
- Serve with a scoop of vanilla ice cream
- Garnish with chocolate shavings
- Pair with hot coffee or espresso
Storage and Make-Ahead Tips
- Store leftover cheesecake in an airtight container in the fridge for up to 5 days
- Freeze individual slices wrapped in plastic wrap and foil for up to 2 months
- Thaw overnight in the refrigerator before serving
- Keep extra caramel sauce in a jar in the fridge for easy drizzling
Frequently Asked Questions
Can I use a different nut?
Yes, you can substitute pecans or walnuts instead of peanuts if you prefer.
Can I make this gluten-free?
Yes, simply use gluten-free graham cracker crumbs for the crust.
Do I have to use a springform pan?
While a springform pan makes serving easier, you can use a regular cake pan lined with parchment paper, but removing slices will be more delicate.
Can I make this ahead?
Absolutely — in fact, the flavor improves after chilling overnight.
Let’s Stay Connected
If you make this Banana Caramel Nut Cheesecake, I would love to hear how it turned out. Share your photos on social media or leave a comment with your tips or twists — your creations always inspire me.
Banana Caramel Nut Cheesecake
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter melted
- ¼ cup sugar
For the Cheesecake Filling
- 3 packages 8 oz each cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- For Topping and Garnish
- ½ cup roasted peanuts chopped
- ¾ cup caramel sauce
- Sliced bananas caramel sauce, and whole peanuts for garnish
Instructions
Step 1: Make the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- Using a stand mixer or a handheld mixer, beat the softened cream cheese with the sugar until smooth and lump-free. This will take about 2–3 minutes on medium speed.
- Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and mashed bananas. Mix until the batter is fully combined and creamy.
Step 3: Assemble and Bake
- Pour the cheesecake batter onto the chilled crust. Sprinkle the chopped roasted peanuts evenly on top. Place the springform pan on a baking sheet to catch any drips.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 4: Cool and Chill
- Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for about 30 minutes to gradually cool. This helps prevent cracks.
- Remove from the oven and allow the cheesecake to come to room temperature. Once cooled, drizzle with caramel sauce and refrigerate for at least 4 hours or overnight for the best texture.
Step 5: Garnish and Serve
- Just before serving, garnish with fresh banana slices, a few whole roasted peanuts, and an extra drizzle of caramel sauce. Slice and serve chilled.
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