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Almond Crust Caramel Banana Cheesecake

This delightful dessert brings together the smoothness of cheesecake, the sweetness of ripe bananas, and a tantalizing caramel drizzled on top, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Almond Crust
  • 1.5 cups almond flour
  • 0.25 cups sugar or sweetener of your choice
  • 0.5 cups unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 pinch salt
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 0.5 cups sugar
  • 2 large eggs
  • 2 ripe bananas mashed
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
For the Caramel Sauce
  • 0.5 cups caramel sauce store-bought or homemade
  • 2 bananas extra for topping for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the almond flour, sugar, melted butter, vanilla extract, and a pinch of salt until it’s crumbly and resembles damp sand.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Let it cool while you whip up the cheesecake filling.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the mashed bananas, vanilla extract, and lemon juice until combined.
  4. Pour the cheesecake filling over the cooled almond crust, smoothing it out with a spatula.
Bake and Cool
  1. Bake for about 30-35 minutes until the filling is set but still slightly jiggly in the middle.
  2. Once baked, let it cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours (or overnight).
  3. When ready to serve, drizzle the caramel sauce over the cheesecake and slice up some extra bananas for topping.

Notes

Store leftovers tightly covered in the fridge for up to five days. You can substitute almond flour with pre-ground oats or graham cracker crumbs if needed.