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Almond Crust Caramel Banana Cheesecake

A rich and creamy cheesecake featuring ripe bananas and caramel, all nestled in a nutty almond crust. Perfect for busy women looking to impress with minimal effort.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup almond flour
  • 1/4 cup melted butter
  • 2 tablespoons honey or maple syrup
  • 1 pinch salt
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup whipped cream or whipped topping for a lighter option
For the Caramel Topping
  • 1 cup caramel sauce store-bought or homemade
  • to taste slices of bananas for garnishing the more, the merrier!

Method
 

Preparation of the Almond Crust
  1. Preheat your oven to 350°F (180°C).
  2. In a mixing bowl, combine the almond flour, melted butter, honey, and salt. Stir until everything comes together into a crumbly mixture.
  3. Press this mixture into the bottom of an 8-inch springform pan evenly.
  4. Bake for 10-12 minutes until golden and slightly firm.
Making the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add in the powdered sugar and vanilla extract. Mix until well-blended.
  3. Fold in the mashed bananas gently.
  4. Finally, add the whipped cream and gently fold until just incorporated.
Assembly and Chilling
  1. Pour the cheesecake filling over the prepared almond crust, smoothing it out.
  2. Cover and refrigerate for at least 4 hours, or overnight.
Finishing Touch
  1. When ready to serve, drizzle the caramel sauce over the top.
  2. Add banana slices for garnishing.

Notes

Use ripe bananas for the best flavor. If you prefer, you can use sour cream for a tangy kick. Store leftovers in the fridge, tightly covered.