Introduction
Hey there! Today I want to share with you my all-time favorite dessert recipe – Almond Crust Banana Caramel Cheesecake. This heavenly treat combines the creamy goodness of cheesecake with the sweet and savory flavors of banana and caramel. It’s a showstopper that will impress your family and friends at any gathering. Plus, it’s surprisingly easy to make, so let’s dive right in!
Why You’ll Love This Recipe
I make this cheesecake when I want to indulge in something truly decadent. The combination of the almond crust, creamy cheesecake filling, and the gooey caramel topping is simply irresistible. My family goes crazy for this dessert because it’s the perfect balance of rich flavors and textures. Trust me, once you try it, you’ll be hooked too!
Ingredients
For the crust:
– 1 ½ cups almond flour
– ¼ cup melted butter
– 2 tablespoons sugar
– 1 teaspoon vanilla extract
– Pinch of salt
Optional: If you don’t have almond flour, you can substitute it with crushed graham crackers or any other cookie crumbs you have on hand. I sometimes use crushed chocolate sandwich cookies for an extra chocolatey crust!
For the cheesecake filling:
– 16 oz cream cheese, softened
– ½ cup sugar
– 2 ripe bananas, mashed
– 2 eggs
– 1 teaspoon vanilla extract
– ¼ cup all-purpose flour
– Pinch of salt
If you’re not a fan of bananas, you can omit them from the filling. The cheesecake will still turn out amazingly creamy and delicious. But trust me, the banana adds a wonderful flavor that complements the caramel topping perfectly!
For the caramel topping:
– 1 cup granulated sugar
– ½ cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– Pinch of salt
Feel free to add a sprinkle of sea salt on top of the caramel for a delightful salty-sweet contrast. It’s totally optional, but it takes this cheesecake to a whole new level of deliciousness!
Directions
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
2. In a medium bowl, combine the almond flour, melted butter, sugar, vanilla extract, and salt for the crust. Mix until well combined and press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the mashed bananas, eggs, vanilla extract, flour, and salt. Mix until everything is well incorporated.
4. Pour the cheesecake filling over the cooled crust in the pan. Smooth the top with a spatula.
5. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
6. While the cheesecake is cooling, prepare the caramel topping. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn it!
7. Remove the saucepan from the heat and carefully add the heavy cream, butter, vanilla extract, and salt. Be cautious as it may splatter. Stir until the caramel is smooth and all the ingredients are well combined.
8. Pour the caramel over the cooled cheesecake, spreading it evenly with a spoon or offset spatula. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
9. Once the cheesecake is fully set, remove it from the springform pan and transfer it to a serving platter. Slice and enjoy!
Storage
This Almond Crust Banana Caramel Cheesecake is best stored in the refrigerator. It will keep well for up to 5 days. Though honestly, in my house, it never lasts more than a day! The flavors meld together even more beautifully the next day, so feel free to make it in advance for a special occasion.
Serving Suggestions
I love serving this cheesecake with a dollop of freshly whipped cream and a drizzle of extra caramel sauce. It adds an extra touch of indulgence! If you’re feeling adventurous, you can also sprinkle some crushed almonds or chocolate shavings on top for added texture.
Pro Tips
1. Make sure your cream cheese is softened before using it in the filling. This will ensure a smooth and creamy texture.
2. To prevent cracks on the surface of the cheesecake, avoid overmixing the batter once the eggs are added. Mix just until everything is incorporated.
3. If you’re unsure if the cheesecake is fully set, gently jiggle the pan. The center should have a slight jiggle, similar to Jell-O.
FAQ
Q: Can I freeze this cheesecake?
A: Absolutely! Once the cheesecake is fully set, wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Q: Can I use a different type of crust?
A: Of course! If you prefer a traditional graham cracker crust or a cookie crust, go ahead and use them. The almond crust adds a lovely nuttiness, but feel free to get creative with your crust choice!
Q: Can I make this recipe without a springform pan?
A: While a springform pan makes it easier to remove the cheesecake, you can use a regular round cake pan. Just make sure to line the bottom with parchment paper for easy removal.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free since we’re using almond flour for the crust. Just make sure to double-check all your ingredients, especially the vanilla extract and caramel topping, to ensure they are gluten-free as well.
Q: Can I use store-bought caramel sauce instead of making my own?
A: Absolutely! If you’re short on time or prefer the convenience, store-bought caramel sauce works perfectly fine. Just make sure to choose a high-quality brand for the best flavor.
Now that you have the recipe for this delectable Almond Crust Banana Caramel Cheesecake, go ahead and give it a try. I promise you won’t be disappointed! Indulge in every creamy bite and savor the heavenly combination of flavors. Happy baking!
Almond Crust Banana Caramel Cheesecake
A decadent dessert that combines the creamy goodness of cheesecake with the sweet and savory flavors of banana and caramel. This Almond Crust Banana Caramel Cheesecake is a showstopper that will impress your family and friends at any gathering.
Ingredients
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 ripe bananas, mashed
- 2 eggs
- ¼ cup all-purpose flour
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
-
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
-
In a medium bowl, combine almond flour, melted butter, sugar, vanilla extract, and salt for the crust. Mix well and press into the bottom of the prepared pan. Bake for 10 minutes, then cool.
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Beat cream cheese and sugar until smooth. Add bananas, eggs, vanilla extract, flour, and salt. Mix until well incorporated.
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Pour the cheesecake filling over the cooled crust, smooth the top, and bake for 45-50 minutes.
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Prepare the caramel topping by heating granulated sugar until amber, then adding heavy cream, butter, vanilla extract, and salt. Stir until smooth.
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Pour the caramel over the cooled cheesecake, spread evenly, and refrigerate for at least 4 hours.
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Once set, remove from the pan, slice, and serve.