• 2 cups graham cracker crumbs
  • 3 tbsp brown sugar
  • 1/4 cup walnuts, crushed
  • 3/4 stick of butter, melted
  • 1/4 tsp salt
  • 1 cup mashed ripe bananas
  • 2 tablespoons lemon juice
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 6 TB unsalted butter, room temp
  • 1/2 cup heavy whipping cream, room temp (this is important, mine was still too cool and it changed the consistancy of the caramel)
  • pinch of salt, optional
  • a splash of rum or dark rum, optional (room temp, I used Captain's)

I made this cheesecake for a colleague’s birthday about a month ago and I never got around to posting the recipe. I unfortunately don’t have a lot of pictures because it was quickly devoured at work. I probably should have cooked it a bit longer because it didn’t seem completely set inside, but it was nevertheless delicious. I adapted this cheesecake from taste of home and from vanilla sugar blog and I was really happy with the end result.


Preheat the oven to 350 degrees.

Combine all of the ingredients for the crust and press into a greased 9 inch spring form pan. Bake for 7-10 minutes until lightly browned.

For the caramel sauce, heat sugar on medium heat in a medium sauce pan. Stir the sugar until it comes to a boil and turns a dark amber color. At this point, stir in the butter until melted and remove from heat. Add the room temp cream very slowly. The mixture will bubble and crackle. Stir quickly with a wire whisk until smooth. Add rum and salt and let the sauce sit in pan.
It stores well in a glass jar. Be sure to refrigerate unused caramel.

Combine mashed bananas and lemon juice and set aside. In your standmixer, beat cream cheese and sugar together until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour half the mixture into crust. Top with a layer of homemade caramel sauce. Pour the remaining mixture over the caramel layer. Wrap the bottom of the pan tightly in tinfoil and fill a large casserole pan halfway with water. Place the cake into the water bath and bake for 50-60 minutes until center is almost set. The water bath will promote even cooking and prevent cracks on the top.

Let the cake cool to room temperature and then refrigerate overnight. Drizzle the cheesecake with caramel sauce and decorate with sliced bananas, whipped cream, and nuts. Enjoy!



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