Indulge in the luxurious blend of textures and flavors with our Almond Crust Banana Caramel Cheesecake. This dessert masterpiece combines a crunchy almond base, a rich chocolate layer, and a creamy banana filling, all topped with a silky caramel ganache. Designed for those special occasions or as a sumptuous treat, this cheesecake promises to captivate your senses and leave you yearning for another slice.
Benefits of Almond Crust Banana Caramel Cheesecake
This cheesecake isn’t just about indulgence; it also offers a bouquet of benefits:
- Almonds: Rich in Vitamin E and healthy fats.
- Bananas: Great source of potassium and fiber.
- Dark Chocolate: Contains antioxidants known as flavonoids. Each ingredient contributes to a dessert that’s as good for your mood as it is for your body.
Recipe Details
Ingredients
F or the Almond Crust:
- 1 1/2 cups almond flour
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
Fo r the Chocolate Layer:
- 1 1/2 cups dark chocolate chips
- 1/4 cup heavy cream
For the Banana Cream Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 2 eggs
F or 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
Notes
- Storage: Keep refrigerated and consume within 3 days for best flavor.
- Serving Suggestion: Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
- Allergen Info: Contains nuts, dairy, and eggs. Gluten-free.
- Variation Tip: Substitute the caramel sauce with chocolate ganache for a double chocolate version.
Nutritional Breakdown (per serving)
- Calories: 580
- Carbohydrates: 42g
- Protein: 8g
- Fat: 42g
- Saturated Fat: 18g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 220mg
- Potassium: 200mg
- Fiber: 3g
- Sugar: 28g
- Vitamin A: 10% DV
- Vitamin C: 5% DV
- Calcium: 15% DV
- Iron: 10% DV
Conclusion
The Almond Crust Banana Caramel Cheesecake is more than just a dessert; it’s a celebration of flavor that brings joy with every bite. Its rich, nuanced profile and substantial nutritional value make it a perfect choice for anyone looking to satisfy their sweet tooth in a sumptuous yet health-conscious way.
FAQs
Q1: Can I use a sugar substitute in the cheesecake? A1: Yes, you can use granulated sugar substitutes like erythritol or stevia in equal proportions.
Q2: Is there a dairy-free alternative for the cream cheese? A2: Absolutely! Dairy-free cream cheese alternatives available in most stores work well in this recipe.
Q3: Can the cheesecake be frozen? A3: Yes, you can freeze the cheesecake for up to a month. Ensure it’s wrapped tightly in plastic wrap.
Q4: How do I prevent the cheesecake from cracking? A4: Avoid overmixing the batter and ensure the cheesecake cools gradually in the oven with the door slightly open.
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Almond Crust Banana Caramel Cheesecake Recipe
Description
Indulge in the luxurious blend of textures and flavors with our Almond Crust Banana Caramel Cheesecake. This dessert masterpiece combines a crunchy almond base, a rich chocolate layer, and a creamy banana filling, all topped with a silky caramel ganache. Designed for those special occasions or as a sumptuous treat, this cheesecake promises to captivate your senses and leave you yearning for another slice.
Ingredients
F or the Almond Crust:
- 1 1/2 cups almond flour
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
Fo r the Chocolate Layer:
- 1 1/2 cups dark chocolate chips
- 1/4 cup heavy cream
For the Banana Cream Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 2 eggs
F or 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
Instructions
- 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.
Notes
- Storage: Keep refrigerated and consume within 3 days for best flavor.
- Serving Suggestion: Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
- Allergen Info: Contains nuts, dairy, and eggs. Gluten-free.
- Variation Tip: Substitute the caramel sauce with chocolate ganache for a double chocolate version.
