Description
A delectable cheesecake featuring creamy filling, sweet bananas, and a crunchy topping drizzled with rich caramel.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 ripe bananas, mashed
- 1/2 cup caramel sauce
- 1 cup cornflake cereal, crushed
- 2 tbsp unsalted butter, melted (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl, then press the mixture into the bottom of a springform pan and bake for 10 minutes.
- Beat the cream cheese in a large bowl until smooth, then add 1 cup sugar and vanilla extract and mix until well integrated.
- Incorporate the eggs one at a time, beating well after each addition.
- Fold in the sour cream and mashed bananas, then pour the mixture over the cooled crust.
- Bake for 55-60 minutes, until a gentle jiggle remains in the center.
- Turn off the oven and let the cheesecake cool gradually in the oven for an hour.
- Mix crushed cornflakes with 2 tablespoons melted butter for the crunchy topping.
- Spread the cornflake mixture over the cooled cheesecake.
- Drizzle caramel sauce over the cheesecake and topping.
- Refrigerate for at least 4 hours or overnight.
- Slice and serve when ready.
Notes
Allow the cheesecake to cool slowly and use room-temperature ingredients for the best texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg