Dive into the world of decadent desserts with our Almond Crust Banana Caramel Cheesecake, a recipe that promises to be the centerpiece of any dining table. This cheesecake combines the rich, nutty flavor of almond crust with the sweet, creamy delight of banana and caramel, offering a multi-layered sensory experience. Whether you’re celebrating a special occasion or simply indulging in a weekend treat, this Almond Crust Banana Caramel Cheesecake is designed to impress and satisfy your sweet tooth. Follow our detailed recipe below to create a dessert that’s as beautiful to look at as it is delicious to eat.

Ingredients

For the Almond Crust:

1 1/2 cups almond flour
1/3 cup unsalted butter, melted

2 tbsp granulated sugar

F or the Chocolate Layer:

1 1/2 cups dark chocolate chips
1/4 cup heavy cream

Fo r the Banana Cream Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 ripe bananas, mashed

1 tsp vanilla extract
2 eggs

For the Caramel Ganache:

1/2 cup caramel sauce

1/4 cup heavy cream

For the Topping:

Sliced bananas
Chopped roasted almonds

Additional caramel sauce for drizzling

Directions

Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, and sugar. Press into the bottom of a springform pan. Bake for 10 minutes.
Melt chocolate chips with heavy cream, spread over the crust, and chill.

Beat cream cheese, sugar, mashed bananas, and vanilla until smooth. Add eggs one at a time. Pour over the chocolate layer.
Bake for 50 minutes. Cool and then chill for at least 3 hours.
For ganache, heat caramel sauce and cream until smooth. Spread over chilled cheesecake.

Top with sliced bananas, chopped almonds, and drizzle with caramel.

Prep Time: 25 minutes
Cooking Time: 1 hour

Chill Time: 3 hours
Total Time: 4 hours 25 minutes
Kcal: 580

Servings: 12

Nutritional Breakdown (per serving)

Calories: 580
Carbohydrates: 45g

Protein: 8g
Fat: 42g
- Saturated Fat: 20g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 15g
Trans Fat: 0g

Cholesterol: 120mg
Sodium: 320mg
Potassium: 200mg

Fiber: 3g
Sugar: 35g
Vitamin A: 800IU

Vitamin C: 3.2mg
Calcium: 90mg
Iron: 2.4mg

Notes

Almond flour provides a gluten-free crust option, rich in nutrients and flavor.
The banana cream filling should be made with ripe bananas for the best sweetness and texture.
Allow the cheesecake to chill thoroughly before adding the caramel ganache for a perfect layering effect.

Serve this cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

FAQs

Q: Can I make this cheesecake ahead of time? A: Yes, it’s perfect for making ahead. Just keep it refrigerated until ready to serve.

Q: Can I use a different nut for the crust? A: Absolutely! While almond flour provides a unique flavor and texture, walnut or pecan flour can be excellent substitutes.

Q: Is there a substitute for heavy cream in the chocolate layer? A: For a lighter version, you can use milk chocolate chips and a lighter cream or milk, though the texture will be slightly different.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 5 days.