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Banana Caramel Nut Cheesecake Recipe

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  • Prep Time: 45 minutes

  • Cook Time: 1 hour 30 minutes (plus cooling in oven)

  • Chilling Time: 6 hours minimum, preferably overnight

  • Total Time: 8+ hours (largely inactive)

  • Intensity: Intermediate/Advanced – This recipe requires multiple components, careful temperature control, and the patience for slow baking and chilling. It’s a project for a confident baker.

Equipment You’ll Need

  • 9-inch springform pan

  • Food processor

  • Stand mixer or a powerful hand mixer

  • Large roasting pan (for the water bath)

  • Aluminum foil

  • Small saucepan

  • Baking sheet

  • Instant-read thermometer (highly recommended)

Ingredients

For the Graham Nut Crust:

  • 1 ½ cups graham cracker crumbs

  • 1 cup toasted pecans or walnuts

  • ⅓ cup granulated sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ½ cup (1 stick) unsalted butter, melted

For the Banana Cheesecake Filling:

  • 3 very ripe, large bananas (about 1 ½ cups mashed)

  • 1 tablespoon fresh lemon juice

  • 4 (8-ounce) blocks full-fat cream cheese, completely softened to room temperature

  • 1 ¼ cups packed light brown sugar

  • ¼ cup granulated sugar

  • ½ cup full-fat sour cream, at room temperature

  • 4 large eggs, at room temperature

  • 1 tablespoon vanilla extract

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

For the Salted Caramel & Topping:

  • 1 cup high-quality salted caramel sauce (store-bought or homemade)

  • 1 cup toasted pecan or walnut halves

  • Flaky sea salt, for garnish

Instructions

Part 1: The Graham Nut Crust

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Wrap the outside of your 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to waterproof it for the coming water bath.

  2. Create the Crust: In a food processor, pulse the graham crackers and 1 cup of toasted nuts until you have fine crumbs. Add the sugar, cinnamon, and salt, pulsing to combine. Drizzle in the melted butter and pulse until the mixture resembles wet sand.

  3. Form the Base: Press the crumb mixture firmly and evenly into the bottom and about halfway up the sides of the prepared springform pan. Use the flat bottom of a measuring cup to create a compact, level base.

  4. Pre-Bake: Bake the crust for 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F (160°C).

Part 2: The Banana Filling

  1. Concentrate the Flavor: This is the key step. In a small saucepan over medium heat, cook the mashed bananas with the tablespoon of lemon juice, stirring constantly, for 5-8 minutes. The goal is to cook off excess water, concentrating the flavor and deepening the color. The mixture should thicken and darken slightly. Spread it onto a plate and refrigerate for 15-20 minutes to cool completely.

  2. Start the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until it is perfectly smooth and creamy, about 2 minutes. Scrape down the bowl and beater thoroughly.

  3. Incorporate Sugars: Add the brown and granulated sugars and beat on medium-low until fully incorporated, scraping the bowl again.

  4. Add Base Ingredients: Beat in the cooled banana paste, sour cream, and vanilla extract until just combined. Sprinkle in the flour and salt, mixing until they disappear.

  5. Add Eggs Gently: With the mixer on the lowest possible speed, add the room-temperature eggs one at a time, mixing until just combined after each addition. Do not overmix. Over-aerating the batter at this stage is a primary cause of cracking.

  6. Final Scrape: Give the bowl one final scrape to ensure everything is homogeneous.

Part 3: The Water Bath Bake

  1. Assemble for Baking: Pour the filling into the cooled crust. Smooth the top. Place the foil-wrapped springform pan into a large roasting pan. Bring a kettle of water to a boil.

  2. The Bake: Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Gently transfer the entire setup to the oven.

  3. Bake to Perfection: Bake at 325°F for 75-90 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. The internal temperature should be about 150°F (65°C).

  4. Cool Slowly: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour. This gradual temperature change is critical for preventing cracks.

  5. Chill Thoroughly: Remove the cheesecake from the water bath, remove the foil, and run a thin knife around the edge to loosen it. Let it cool completely on a wire rack before covering it with plastic wrap and refrigerating for at least 6 hours, but preferably overnight.

Part 4: The Grand Finale

  1. Toast the Nuts: Spread the 1 cup of nut halves on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, until fragrant. Let them cool.

  2. Top and Serve: Remove the chilled cheesecake from the springform pan. Warm the caramel sauce slightly so it’s pourable. Drizzle about half of the caramel over the top of the cheesecake. Arrange the toasted nuts over the caramel, then drizzle with the remaining caramel. Finish with a delicate sprinkle of flaky sea salt.

  3. Slice and Serve: Use a sharp, thin knife dipped in hot water and wiped dry between each slice for clean, beautiful pieces.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Store the cheesecake, covered, in the refrigerator for up to 5 days. For best results, add the caramel and nut topping just before serving to maintain a crisp texture.

  • Freezing: This cheesecake freezes exceptionally well without the topping. Wrap the fully chilled, naked cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding toppings and serving.

  • Reheating: Cheesecake is best served cold. Do not reheat.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: 1 slice (1/12th of cheesecake)

  • Calories: ~710 kcal

  • Total Fat: 45g

  • Saturated Fat: 22g

  • Cholesterol: 165mg

  • Sodium: 520mg

  • Total Carbohydrates: 70g

  • Dietary Fiber: 3g

  • Sugars: 55g

  • Protein: 10g

Chef’s Notes & Customizations

  • Room Temperature is Non-Negotiable: Using room-temperature cream cheese, sour cream, and eggs is the single most important factor for a smooth, lump-free batter that doesn’t require overmixing.

  • The Water Bath is Your Best Friend: The steam from the water bath provides gentle, even heat, which is the secret to a creamy texture and a pristine, crack-free surface.

  • Banana Ripeness: Use bananas that are heavily speckled or even black for the most intense, sweet flavor.

  • Flavor Twists:

    • Chocolate Swirl: Melt ½ cup of chocolate chips and drizzle over the filled cheesecake. Use a knife to swirl it in before baking.

    • Bourbon Caramel: Add a tablespoon of bourbon to your caramel sauce for a sophisticated, grown-up twist.

    • Tropical Twist: Add ½ cup of toasted coconut to the crust and sprinkle more on top with the nuts.

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