Banana Caramel Pecan Cheesecake (Recipe for Printing)
Creamy cheesecake with banana, caramel, and pecan topping for a decadent dessert experience.
# What You Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 cup sour cream
→ Toppings
09 -
2 ripe bananas, sliced
10 -
1/2 cup caramel sauce
11 -
1/2 cup toasted pecans, chopped
# How to Make It:
01 -
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan with butter or nonstick spray.
02 -
In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Blend until uniform. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool completely.
03 -
In a large mixing bowl, beat cream cheese and granulated sugar until completely smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract and sour cream until the batter is velvety.
04 -
Pour the prepared batter over the cooled crust. Bake in the preheated oven for 50 to 55 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off oven and allow cheesecake to cool inside with the door closed for 1 hour.
05 -
Remove cheesecake from oven and refrigerate for at least 4 hours, or overnight for optimal texture.
06 -
Arrange sliced bananas over the chilled cheesecake. Drizzle with caramel sauce and sprinkle toasted pecans generously on top. Slice and serve.
# Extra Tips:
01 -
Select ripe bananas for the most pronounced sweetness and flavor.
02 -
Toasting pecans before topping enhances their flavor and texture.
03 -
Allow cheesecake to chill thoroughly for cleaner, neater slices.