Go Back

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!
Print Recipe Pin Recipe

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!