If you’re a fan of rich, creamy cheesecakes and tropical flavors, this Banana Caramel Cheesecake with an almond crust is a must-try! The nutty, crunchy crust perfectly complements the creamy banana-infused filling, and the caramel topping adds a decadent finish. This dessert is both indulgent and elegant, perfect for celebrations or a delightful treat for your loved ones.
Ingredients
For the Almond Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 teaspoon ground cinnamon
For the Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Banana slices
- Toasted almond slivers
- Whipped cream
Equipment Needed
- 9-inch springform pan
- Hand or stand mixer
- Medium saucepan
- Mixing bowls
Instructions
- Prepare the Almond Crust:
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix the almond flour, sugar, salt, and melted butter until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and mix until fully incorporated.
- Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
- Fold in the mashed bananas and cinnamon until evenly distributed.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled almond crust.
- Smooth the top with a spatula.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare the Caramel Topping:
- In a medium saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns a deep amber color (do not stir).
- Remove from heat and carefully whisk in the heavy cream (it will bubble up).
- Stir in the butter, vanilla extract, and salt until smooth. Let cool slightly.
- Decorate and Serve:
- Drizzle the caramel sauce over the chilled cheesecake.
- Garnish with banana slices, toasted almond slivers, or whipped cream, if desired.
- Slice and serve!
Tips for Success
- Use ripe bananas for a stronger flavor.
- Ensure the cream cheese is at room temperature to avoid lumps.
- For a smoother caramel, avoid stirring the sugar mixture while it cooks.
This Heavenly Almond Crust Banana Caramel Cheesecake combines creamy, nutty, and caramelized flavors for a truly indulgent dessert. Perfect for family gatherings or special celebrations, it’s sure to be a crowd-pleaser. One bite, and you’ll fall in love with this decadent treat!
Heavenly Almond Crust Banana Caramel Cheesecake Recipe
Delight in this Heavenly Almond Crust Banana Caramel Cheesecake! A creamy banana cheesecake with a nutty almond crust and luscious caramel drizzle. Perfect for any occasion!
Equipment
- 9-inch springform pan
- Hand or stand mixer
- Medium saucepan
- Mixing bowls
Ingredients
- For the Almond Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted
- For the Cheesecake Filling:
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- 1/2 teaspoon ground cinnamon
- For the Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional Garnishes:
- Banana slices
- Toasted almond slivers
- Whipped cream
Instructions
- Prepare the Almond Crust:
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix the almond flour, sugar, salt, and melted butter until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and mix until fully incorporated.
- Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
- Fold in the mashed bananas and cinnamon until evenly distributed.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled almond crust.
- Smooth the top with a spatula.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare the Caramel Topping:
- In a medium saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns a deep amber color (do not stir).
- Remove from heat and carefully whisk in the heavy cream (it will bubble up).
- Stir in the butter, vanilla extract, and salt until smooth. Let cool slightly.
- Decorate and Serve:
- Drizzle the caramel sauce over the chilled cheesecake.
- Garnish with banana slices, toasted almond slivers, or whipped cream, if desired.
- Slice and serve!
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