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Caramel Banana Crunch Cheesecake

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Indulge in the creamy layers of rich cheesecake combined with delicious bananas and a crunchy cornflake topping.

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 the graham cracker crumbs with ¼ cup sugar and melted butter in a medium mixing bowl.
  3. Press the mixture evenly into the bottom of a springform pan.
  4. Bake the crust for 10 minutes until firm and golden.
  5. Remove from the oven and let it cool.
  6. Beat the cream cheese in a large mixing bowl until smooth and creamy.
  7. Add the remaining 1 cup of sugar and vanilla extract; mix well.
  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 creamy mixture over the cooled crust and spread evenly.
  11. Bake in the oven for 55–60 minutes until the center is set with a slight jiggle.
  12. Turn off the oven and leave the cheesecake inside for an additional hour.
  13. Combine the crushed cornflakes with melted butter in a small bowl 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

For best results, let the eggs come to room temperature before using them in the batter.

Nutrition

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