Ingredients
Method
Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake at 350°F (175°C) for 10 minutes. Allow to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add the mashed bananas and vanilla extract, mixing until well blended.
- Incorporate the eggs one at a time, beating well after each addition.
- Finally, mix in the sour cream, flour, and baking powder until just combined.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and crack the door open, allowing the cake to cool in the oven for about 1 hour. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Prepare the Caramel Sauce: In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts and turns amber in color. Carefully add the butter and stir until melted. Gradually whisk in the heavy cream until smooth. Add a pinch of sea salt and remove from heat. Allow to cool slightly.
Assemble the Cheesecake: Once the cheesecake has chilled completely, spread a generous layer of caramel sauce over the top. Sprinkle the chopped mixed nuts on top of the caramel.
Garnish and Serve: Decorate with banana slices arranged in a circle on top of the nuts. Slice the cheesecake and serve with remaining caramel sauce drizzled on each slice.
Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12 slices