Banana Caramel Cheesecake

by

Ingredients

Crust

  • 2 cups chocolate cookie crumbs
  • 6 tbsp melted butter

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract

Topping

  • 1/2 cup caramel sauce
  • 1 banana, sliced
  • 1/4 cup chopped walnuts
  • 2 tbsp sliced almonds

Instructions

Step 1: Prepare the Crust

  1. Mix chocolate cookie crumbs and melted butter.
  2. Press firmly into the bottom of a springform pan.
  3. Refrigerate for 20 minutes.

Step 2: Make the Filling

  1. Beat cream cheese until smooth.
  2. Add powdered sugar and vanilla extract.
  3. Mix in mashed bananas.
  4. Whip heavy cream until soft peaks form.
  5. Fold whipped cream into the cream cheese mixture until combined.

Step 3: Assemble

  1. Pour filling over the chilled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 6 hours or overnight until set.

Step 4: Decorate

  1. Spread caramel sauce over the top.
  2. Arrange banana slices.
  3. Sprinkle with walnuts and sliced almonds.
  4. Drizzle extra caramel sauce over the cheesecake.

Step 5: Serve

  1. Slice and serve chilled.
  2. Store leftovers in the refrigerator for up to 4 days.

Q & A

Q: Can I make it without bananas?
A: Yes, replace bananas with an equal amount of vanilla pudding or cheesecake filling.

Q: Can I freeze this cheesecake?
A: Yes, freeze for up to 2 months and thaw overnight in the refrigerator before serving.

Q: How do I keep bananas from browning?
A: Brush the banana slices lightly with lemon juice before decorating.

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