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To make the Banana Caramel Nut Cheesecake, you need to gather these key ingredients:

Banana Caramel Nut Cheesecake Recipe

Elevate your dessert game with this Irresistible Banana Caramel Nut Cheesecake recipe that's sure to impress! Combining creamy cheesecake, ripe bananas, rich caramel, and crunchy nuts, this treat will satisfy any sweet craving. Follow our simple step-by-step guide to bake your own masterpiece and delight your guests. Ready to indulge? Click through now to uncover the full recipe and make this delicious cheesecake a highlight of your next gathering!
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Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/3 cup brown sugar

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 ripe bananas, mashed

1/2 cup sour cream

1/4 cup heavy cream

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

1 cup caramel sauce (store-bought or homemade)

1/4 teaspoon sea salt

Instructions
 

Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until fully incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Let it cool completely.

    Make the cheesecake batter: In a large bowl, beat together the cream cheese and granulated sugar with 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 and mashed bananas until just combined.

      Incorporate sour cream: Gently fold in the sour cream and heavy cream until the mixture is smooth, then stir in half of the chopped nuts, reserving the other half for later.

        Assemble the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan and spread evenly. Tap the pan lightly on the counter to release any air bubbles.

          Bake the cheesecake: Bake in the preheated oven at 325°F (160°C) for 50-60 minutes or until the center is just set (it may still be slightly wobbly). Avoid overcooking, as the cheesecake will continue to set while cooling.

            Cool and chill: Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. Afterward, chill in the refrigerator for at least 4 hours (or overnight for best results).

              Prepare banana caramel topping: While the cheesecake chills, prepare the topping. In a saucepan, gently warm the caramel sauce until it’s pourable. Slice the remaining bananas and mix in a tablespoon of lemon juice to prevent browning.

                Serve the cheesecake: When ready to serve, remove the cheesecake from the springform pan. Drizzle warm caramel sauce over the top, scatter the sliced bananas, and garnish with the remaining chopped nuts. Finish with a sprinkle of sea salt to enhance the flavors.

                  Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12