Servings
Font
Back
Salted Caramel Banana Cheesecake
4.7 from 36 votes

Salted Caramel Banana Cheesecake

Salted Caramel Banana Cheesecake is a complex combination of subtly sweet and salty flavors, guaranteed to delight dessert lovers.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 individual cheesecakes
Course: Cake

Ingredients

  • 3 tablespoons butter
  • 20 vanilla wafers
  • 12 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 2 egg
  • 1 banana smashed, ripe
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ cup pecans chopped
  • ½ cup caramel sauce
  • ½ teaspoon salt coarse

Instructions

    Cup of Yum
  1. Preheat oven to 350°.
  2. Spray cooking spray into 4 individual 4" spring form pans.
  3. Wrap the pans in foil to cover bottom and sides.
  4. In a food processor, place vanilla wafers and pulse until fine. Melt the butter. Add to the cookie crumbs and combine. Press the cookie crumbs into the bottom of the pans to form a crust.
  5. Bake in the oven for 6-8 minutes. Remove from the oven and allow to cool.
  6. In a large bowl, combine cream cheese and sugar until well combined. Add eggs one at a time and mix until well combined. Add the banana, milk and vanilla and beat until just incorporated (do not over mix).
  7. Pour evenly into the four pans and jiggle pans to remove any air pockets. Place pans into a 9" x 13" baking dish and fill with water halfway up sides of pans.
  8. Bake for an hour until cheesecakes are firm. Turn oven off, open door and allow to set for 15 additional minutes.
  9. Remove from oven and allow to cool completely on cooling rack.
  10. Slide a knife around the outside of each pan to keep pan from sticking to cheesecake. Refrigerate until ready to serve.
  11. Remove spring form pans. Drizzle caramel sauce over cheese cake and sprinkle a pinch of salt over cheesecake and top with crushed pecans.