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To make this delicious banana caramel nut cheesecake, you will need:

Banana Caramel Nut Cheesecake

Indulge in the joy of baking with this delightful Banana Caramel Nut Cheesecake recipe! This creamy, rich cheesecake combines sweet bananas, gooey caramel, and crunchy nuts for a truly irresistible treat. Follow our simple steps to create a tasty graham cracker crust and smooth filling that everyone will love. Ready to impress your family and friends?
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

2 tablespoons sugar

1 cup cream cheese, softened

1 cup ricotta cheese

¾ cup sugar

2 large eggs

1 teaspoon vanilla extract

2 ripe bananas, mashed

1 cup unsweetened caramel sauce, divided

½ cup chopped mixed nuts (walnuts, pecans, and almonds)

Whipped cream for garnish

Instructions
 

Preheat your oven to 325°F (163°C).

    In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.

      Press the mixture firmly into the bottom of a 9-inch springform pan to create a crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

        In a large mixing bowl, beat the cream cheese and ricotta cheese together until smooth using an electric mixer. Gradually add ¾ cup sugar and continue to mix until well combined.

          Add the eggs one at a time, mixing on low speed after each addition until just incorporated.

            Stir in the mashed bananas and vanilla extract until well blended.

              Pour half of the cheesecake batter onto the cooled crust. Drizzle with half of the caramel sauce and sprinkle with half of the chopped nuts. Gently swirl with a knife to create a marbled effect, but don’t overmix.

                Pour in the remaining cheesecake batter on top and repeat the caramel and nut layering with the remaining ingredients.

                  Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. The edges should look firm and lightly golden.

                    Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour to prevent cracking.

                      Once cool, refrigerate for at least 4 hours, preferably overnight, to set completely.

                        Before serving, top each slice with whipped cream and drizzle with extra caramel sauce. Garnish with additional chopped nuts if desired.

                          Prep Time: 20 minutes | Total Time: 5 hours | Servings: 10