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Almond Crust Banana Caramel Cheesecake

Almond Crust Banana Caramel Cheesecake

This Almond Crust Banana Caramel Cheesecake combines the creamy richness of cheesecake with the sweet flavor of bananas and a crunchy almond crust. Topped with homemade caramel, it’s an indulgent treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 medium saucepan
  • 1 measuring cups and spoons
  • 1 baking sheet

Ingredients
  

  • 1 ½ cups almond flour
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ½ cup sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Prepare the almond crust by combining almond flour, melted butter, sugar, and salt in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 10 minutes until lightly golden. Remove from the oven and set aside to cool.
  • In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas, vanilla extract, and flour until just combined.
  • Pour the cheesecake filling over the cooled almond crust in the springform pan. Bake in the preheated oven for 40 minutes, or until the center is set and a toothpick comes out clean.
  • Allow the cheesecake to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, preferably overnight.
  • In a medium saucepan over medium heat, melt the sugar until it turns into a deep amber color, swirling the pan occasionally. Once the sugar is melted, carefully add the butter and stir until fully melted.
  • Slowly pour in the heavy cream while whisking continuously to avoid lumps. Add a pinch of salt and let cool slightly.
  • Once the cheesecake is set, pour the caramel sauce over the top before serving. Optionally, slice additional bananas to decorate.

Notes

For extra flavor, consider adding chopped nuts or chocolate chips to the cheesecake filling.
This cheesecake is best enjoyed chilled and can be stored in the refrigerator for up to 5 days.
If you prefer a thicker caramel topping, let it sit longer to cool and thicken before pouring it over the cheesecake.