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Caramel Banana Crunch Cheesecake

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An indulgent dessert combining creamy cheesecake, ripe bananas, and a crunchy topping that evokes nostalgia and comfort.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 ripe bananas, mashed
  • ½ cup caramel sauce
  • 1 cup crushed cornflake cereal
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium mixing bowl.
  3. Press the crumb mixture into the bottom of a springform pan to form a crust.
  4. Bake the crust for 10 minutes until firm and golden.
  5. Remove from the oven and allow to cool.
  6. Beat the cream cheese in a large mixing bowl until smooth.
  7. Add 1 cup of sugar and vanilla extract; mix until creamy.
  8. Introduce the eggs one at a time, beating well after each addition.
  9. Stir in the sour cream and mashed bananas.
  10. Pour the mixture over the cooled crust and spread evenly.
  11. Bake in the oven for 55–60 minutes until the center is set.
  12. Turn off the oven and leave the cheesecake inside for an additional hour.
  13. Combine crushed cornflakes with melted butter for the topping.
  14. Spread the cornflake mixture on top of the cheesecake and drizzle with caramel sauce.
  15. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use ripe bananas for best results. Letting the cheesecake cool in the oven can help prevent cracks.

Nutrition

Find it online: https://yummyfirst.com/banana-caramel-crunch-cheesecake/