Go Back

Almond Crust Banana Caramel Cheesecake

Indulge in a delicious Almond Crust Banana Caramel Cheesecake that perfectly combines creamy cheesecake, sweet bananas, and luscious caramel, all held together by a delightful almond crust. This dessert is perfect for special occasions or just to satisfy your sweet tooth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 food processor or rolling pin for crust
  • 1 baking parchment paper
  • 1 saucepan
  • 1 measuring cups and spoons

Ingredients
  

  • 1.5 cups almond flour
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ripe banana, mashed
  • 0.5 teaspoon lemon juice
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter (for caramel)
  • 0.5 cup heavy cream
  • 0.5 teaspoon salt (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • 1 banana, sliced for topping
  • additional caramel sauce for topping

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine almond flour, melted butter, granulated sugar, beaten egg, vanilla extract, and salt. Mix until a dough forms.
  • Press the almond mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
  • For the cheesecake filling, beat softened cream cheese and granulated sugar in a mixing bowl using an electric mixer until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, mashed banana, and lemon juice until fully combined.
  • Pour the cheesecake filling into the cooled almond crust, smoothing the top with a spatula. Tap the pan on the counter to release any air bubbles.
  • Bake the cheesecake in the preheated oven for 50-60 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
  • Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
  • While the cheesecake is chilling, prepare the caramel sauce. In a saucepan over medium heat, melt sugar until it turns golden brown, stirring continuously.
  • Carefully add butter and stir until melted. Slowly pour in heavy cream while stirring, followed by salt and vanilla extract. Cook for an additional 2-3 minutes until smooth and thickened. Allow to cool slightly.
  • Once the cheesecake is chilled, remove it from the springform pan. Top with banana slices and drizzle with caramel sauce before serving.

Notes

For extra flavor, consider adding crushed almonds as a topping.
Leftover cheesecake can be stored in the refrigerator for up to 3 days.
Ensure the cream cheese is at room temperature for the best texture.