Craving a decadent dessert that’s creamy, nutty, and loaded with caramel flavor? This Almond Crust Banana Caramel Cheesecake delivers everything you love in a rich cheesecake—velvety texture, natural banana sweetness, and a luscious caramel topping—on top of a buttery almond meal crust.
Why You’ll Love This Cheesecake
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Almond meal crust – Naturally gluten-free and full of nutty flavor.
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Banana-infused filling – Perfectly sweet without being overpowering.
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Rich caramel topping – Adds a dreamy, indulgent finish.
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No flour needed – Great for gluten-conscious bakers.
Ingredients Breakdown
For the Almond Crust:
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Almond Meal (1½ cups):
A gluten-free, nutty base that gives a unique twist to the traditional graham cracker crust. -
Granulated Sugar (¼ cup):
Adds a touch of sweetness to balance the almonds. -
Unsalted Butter (¼ cup, melted):
Binds the crust ingredients and delivers a rich, buttery taste.
For the Banana Cheesecake Filling:
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Cream Cheese (3 packages, 8 oz each):
The base of the cheesecake—rich, smooth, and tangy. -
Granulated Sugar (1 cup):
Sweetens the filling perfectly. -
Vanilla Extract (1 tsp):
Enhances the banana and caramel flavors. -
Large Eggs (3):
Provide structure and a creamy texture. -
Sour Cream (1 cup):
Adds a light tang and ultra-smooth texture. -
Heavy Cream (½ cup):
Enriches the filling for that melt-in-your-mouth experience. -
Mashed Bananas (2 ripe):
The star flavor—naturally sweet and fragrant.
For the Topping:
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Caramel Sauce (1 cup):
Drizzled on top for an indulgent, golden finish
Pro Tips for Success
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Use ripe bananas: The browner the banana, the better the flavor.
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Don’t skip the cooling step: It prevents cracking and helps the cheesecake set perfectly.
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Use a water bath (optional): Wrap the pan in foil and place it in a larger pan with hot water to prevent cracking.
Variations and Substitutions
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Nut-free option: Swap almond meal with graham cracker crumbs or cookie crumbs.
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Add crunch: Sprinkle chopped toasted almonds or crushed toffee on top with the caramel.
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Chocolate twist: Add a chocolate drizzle or a thin ganache layer for a bananas foster vibe.
Storage Instructions
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Refrigerator: Store covered for up to 5 days.
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Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
FAQ
Can I use almond flour instead of almond meal?
Yes! Almond flour has a finer texture but will work just as well for the crust.
Is this cheesecake gluten-free?
Yes—when using certified gluten-free almond meal and caramel sauce, this recipe is naturally gluten-free.
Can I use low-fat cream cheese?
For best results, use full-fat cream cheese. Low-fat versions may result in a runnier texture.
