Description
A delicious Almond Crust Cheesecake with a delightful banana and caramel flavor.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- ½ cup caramel sauce (store-bought or homemade)
- 1 teaspoon lemon juice
- 1 pinch salt
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine almond flour, granulated sugar, and melted butter. Mix until well combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the brown sugar and continue to beat until fully incorporated.
- Add the vanilla extract, eggs (one at a time), mashed bananas, lemon juice, and salt to the cream cheese mixture. Beat until smooth and well combined.
- Pour the cheesecake filling over the cooled almond crust, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
- Before serving, drizzle the top with caramel sauce and slice into wedges.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cheesecake filling for a chocolate banana caramel cheesecake.
- Top the cheesecake with sliced fresh bananas and a sprinkle of chopped nuts for added texture and flavor before drizzling with caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Fat: 28g
- Carbohydrates: 8g
- Protein: 6g