Almond Crust Banana Caramel Cheesecake
This delightful Almond Crust Banana Caramel Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweetness of bananas and a luscious caramel topping. The almond crust adds a nutty flavor that perfectly complements the other ingredients. Perfect for special occasions!
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 2 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 food processor (optional)
- 1 refrigerator
Ingredients
- 1 cup almond flour
- ¼ cup unsalted butter melted
- 3 tablespoons sugar
- ¼ teaspoon salt
- 16 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- ½ cup sour cream
- 1 cup caramel sauce store-bought or homemade
- 1 banana sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted butter, sugar, and salt. Mix until well combined.
- Press the almond mixture into the bottom and slightly up the sides of a 9-inch springform pan to form an even crust.
- Bake the crust in the preheated oven for about 10 minutes, until golden brown. Remove from the oven and let cool.
- In another mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.
- Gradually add the sugar and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Add the mashed bananas, vanilla extract, and sour cream, mixing until smooth and fully incorporated.
- Pour the cheesecake filling into the cooled almond crust and smooth the top with a spatula.
- Bake the cheesecake for 40-50 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for about 1 hour with the door slightly open.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the top and garnish with banana slices.
- For extra crunch, consider adding chopped almonds on top before serving.
Notes
For an extra crunch, consider adding chopped almonds on top before serving. Make sure to let the cheesecake cool completely before refrigerating to avoid cracks. Store any leftovers in the refrigerator for up to 3 days.