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To make this yummy cheesecake, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 2 ripe bananas, mashed - 1 cup sour cream - ½ teaspoon ground cinnamon - ½ cup caramel sauce (store-bought or homemade) - 1 cup mixed nuts (walnuts, pecans, and almonds), chopped - 1 banana, thinly sliced (for topping) - Extra caramel sauce for drizzling (optional)

Banana Caramel Nut Cheesecake

Indulge in a deliciously creamy dessert with this Savory Banana Caramel Nut Cheesecake easy recipe! Perfect for impressing guests or treating yourself, this effortless cheesecake combines ripe bananas, buttery crust, and a delightful caramel swirl. Discover tips for baking success, ingredient substitutions, and serving suggestions to elevate your dessert game. Ready to create this sweet masterpiece? Click through for the full recipe and get started today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 ripe bananas, mashed

1 cup sour cream

½ teaspoon ground cinnamon

½ cup caramel sauce (store-bought or homemade)

1 cup mixed nuts (walnuts, pecans, and almonds), chopped

1 banana, thinly sliced (for topping)

Extra caramel sauce for drizzling (optional)

Instructions
 

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.

    Prepare the crust: In a bowl, combine the graham cracker crumbs with melted butter. Mix until well combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and mix again.

        Incorporate the eggs one at a time, beating well after each addition. Mix in the mashed bananas and sour cream until fully combined.

          Add the cinnamon and carefully fold in approximately ¾ of the chopped nuts into the batter, reserving the remainder for topping.

            Pour the cheesecake batter into the crust, smoothing the top with a spatula. Drizzle caramel sauce over the batter and use a knife to gently swirl it into the cheesecake mixture.

              Bake in the preheated oven for about 50-60 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for about an hour inside.

                Chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best flavor and texture.

                  Before serving, remove cheesecake from the springform pan. Top with sliced bananas, the reserved chopped nuts, and an additional drizzle of caramel sauce for a beautiful presentation.

                    - Prep Time: 20 minutes | Total Time: 5 hours (including chill time) | Servings: 10

                      Presentation Tips: Serve slices on dessert plates, garnished with a dollop of whipped cream and an extra sprinkle of chopped nuts for visual appeal.