Caramel Banana Crunch Cheesecake
A delightful cheesecake combining rich cream cheese, sweet bananas, and a crunchy caramelized cornflake topping.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Creates a buttery and sweet base.
- 0.25 cups granulated sugar Sweetens the crust.
- 0.5 cups unsalted butter, melted Adds richness to the crust.
Filling
- 24 oz cream cheese, softened The star of the show.
- 1 cups granulated sugar Balances the tanginess of the cream cheese.
- 1 teaspoon vanilla extract Adds depth to the filling.
- 3 large eggs Binds the cheesecake.
- 1 cups sour cream Adds tanginess.
- 2 ripe bananas, mashed Introduces natural fruitiness.
- 0.5 cups caramel sauce For drizzling over the cheesecake.
Topping
- 1 cups cornflake cereal, crushed Provides a crunchy texture.
- 2 tablespoons unsalted butter, melted Binds the cornflakes.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
Filling
- In a large bowl, beat the cream cheese until smooth. Add the 1 cup sugar and vanilla, mixing until blended.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream and mashed bananas. Pour mixture over the cooled crust.
Baking
- Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Topping
- Mix the crushed cornflakes with melted butter. Spread evenly over the cooled cheesecake.
- Drizzle caramel sauce generously over the cheesecake.
Chilling
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
Allow the cheesecake to cool gradually in the oven and refrigerate long enough for it to set properly. Use room temperature ingredients for easier blending.