Almond Crust Banana Caramel Cheesecake

Almond Crust Banana Caramel Cheesecake is a decadent, dreamy dessert that brings together a nutty almond crust, creamy banana-infused cheesecake filling, and a luscious caramel topping. With layers of rich texture and flavor, this cheesecake is a showstopper—perfect for special occasions, holidays, or whenever you’re in the mood to impress with something truly unforgettable.

Why You’ll Love This Recipe

• Combines banana, caramel, and cheesecake into one stunning dessert
• Almond crust adds a rich, nutty twist to the traditional graham base
• Creamy, smooth filling with real banana flavor
• Caramel topping creates a beautiful, glossy finish
• Perfect for make-ahead entertaining
• Naturally gluten-free if made with almond flour
• Sweet, salty, and nutty all in one bite
• Elegant presentation with simple ingredients
• A must-try for banana lovers
• Easily customizable with toppings or mix-ins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the almond crust:

• Almond flour or finely ground almonds
• Melted butter
• Granulated sugar or brown sugar
• A pinch of salt

For the banana cheesecake filling:

• Cream cheese (softened)
• Ripe bananas (mashed)
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream or Greek yogurt (for extra creaminess)
• Cornstarch or flour (to help with structure)

For the caramel topping:

• Granulated sugar
• Butter
• Heavy cream
• Salt (optional, for salted caramel)

directions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: In a medium bowl, mix almond flour, melted butter, sugar, and a pinch of salt until it resembles wet sand. Press evenly into the bottom of the pan. Bake for 8–10 minutes until lightly golden. Let cool.
3. Prepare the filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add mashed bananas and vanilla extract, mixing until well combined.
4. Beat in eggs, one at a time, followed by sour cream and cornstarch. Mix until just combined—do not overbeat.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake in a water bath (or with a pan of hot water in the oven) for 50–60 minutes, or until the center is just set and slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
8. Chill in the refrigerator for at least 4 hours or overnight.
9. Make the caramel: In a saucepan over medium heat, melt sugar until it turns golden. Carefully add butter and whisk until combined. Slowly add cream (mixture will bubble), then stir in salt if using. Cool slightly before topping.
10. Top the cheesecake with cooled caramel sauce. Chill again briefly before slicing and serving.

Servings and timing

• Yield: 10–12 slices
• Prep Time: 25 minutes
• Bake Time: 55–60 minutes
• Chill Time: At least 4 hours
• Total Time: About 6 hours (including chilling)

Variations

• Salted Caramel: Add flaky sea salt on top of the caramel for contrast.
• Chocolate Drizzle: Swirl melted dark chocolate into the caramel layer or drizzle before serving.
• Nut-Free Option: Use a graham cracker crust if almond flour isn’t suitable.
• Coconut Touch: Add shredded coconut to the crust or filling for a tropical vibe.
• Mini Cheesecakes: Make in muffin tins for individual portions.
• Banana Cream: Top with whipped cream and banana slices for extra flair.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually and wrap tightly. Thaw in the fridge overnight before serving. Cheesecake is best served chilled—no reheating necessary.

FAQs

Can I use almond meal instead of almond flour?

Yes, almond meal works fine, but the crust will have a slightly more rustic texture.

Can I use store-bought caramel sauce?

Absolutely. Homemade caramel adds richness, but a high-quality store-bought version works in a pinch.

Will the banana flavor be strong?

It’s noticeable but balanced—the banana complements the cream cheese and caramel perfectly.

Do I need to bake this in a water bath?

A water bath helps prevent cracks and keeps the texture silky. If skipped, add a pan of hot water on the lower rack.

Can I make this cheesecake gluten-free?

Yes, the almond crust is naturally gluten-free—just ensure other ingredients are certified gluten-free.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for texture and richness, but low-fat can be used with slight texture differences.

How ripe should the bananas be?

Use soft, ripe bananas with brown spots—they mash easily and bring out natural sweetness.

Why did my cheesecake crack?

Overmixing, temperature changes, or skipping the water bath can cause cracks. Chill slowly and don’t overbake.

Can I add caramel before chilling?

Yes, but it may firm up too much. It’s best added once the cheesecake is fully chilled.

What toppings go well with this cheesecake?

Whipped cream, chopped nuts, chocolate shavings, or banana slices are great finishing touches.

Conclusion

Almond Crust Banana Caramel Cheesecake is a layered masterpiece of nutty, fruity, and caramel goodness. With a silky banana cheesecake filling, a crisp almond base, and a golden caramel crown, every slice is rich, luxurious, and bursting with flavor. Whether you’re baking for a celebration or just treating yourself, this cheesecake is sure to impress.

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