This post may contain affiliate links. Please read our privacy policy.
Salted Caramel Banana Cheesecake is a complex combination of subtly sweet and salty flavors, guaranteed to delight dessert lovers.
This is a guest post written by my lovely friends over at Superman Cooks. I hope you enjoy their Salted Caramel Banana Cheesecake as much as I do!
Cheesecake is not something that I make very often. In fact, I have only made it a few times in my career because it seemed complicated and somewhat daunting. However, I couldn’t shake this craving I had for homemade cheesecake, one with just the right amount of sweet and salty, one made with fresh ingredients.
Banana and caramel is one of my favorite flavor combinations; I thought it would make for an interesting cheesecake that would satisfy my cravings.
Jackie is always supportive of my ideas, no matter how crazy some of them may be. I think that’s one reason we are so perfect together.
Now I don’t think that this Salted Caramel Banana Cheesecake recipe is crazy at all, but Superman Cooks readers know that baking is not my first (or second, or even third) passion.
Most of our favorite baked goods at Superman Cooks (like Sweet Cherry & Almond Scones and Chocolate Dipped Pistachio Madeleines) and were actually created by Jackie. She asked me if I wanted her to make this one, and I politely said no. I wanted to give it a go.
I actually impressed myself with this one. I love the way that every bite is filled with natural banana flavor, and the salt and creamy caramel combine perfectly to round out the taste of banana. Pecans sprinkled on top give it that delightful texture.
We used vanilla wafers for the crust, which we purchased from Trader Joe’s (shameless plug). I like these because they have a distinct, authentic vanilla flavor and vanilla bean speckles throughout the cookies.
We also chose to use individual spring form pans to create a perfect individual serving, (and to limit ourselves from devouring the entire cake in one sitting).
Jackie and I decided to share one of the Salted Caramel Banana Cheesecakes and to send the rest to work with her the next day for her co-workers to try.
As her co-workers ate them up and sent back rave reviews, we realized that we had made a serious mistake in not saving one for desert the next day.
My waistline thanked me, but my taste buds were still craving that heavenly salted caramel and banana flavor. No matter. Having conquered my fear of cheesecake, I am now experienced, ready and able to make more at any given moment, whenever that craving comes along.
For more delicious cheesecake recipe, be sure to check Jamie’s Low Carb Cheesecake and Samoa Cheesecake here on My Baking Addiction.
Salted Caramel Banana Cheesecake
Ingredients
- 3 tablespoons butter
- 20 vanilla wafers
- 12 ounces cream cheese room temperature
- ½ cup granulated sugar
- 2 eggs
- 1 ripe banana smashed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
- ½ cup caramel sauce
- ½ teaspoon coarse salt
Instructions
- Preheat oven to 350°.
- Spray cooking spray into 4 individual 4" spring form pans.
- Wrap the pans in foil to cover bottom and sides.
- In a food processor, place vanilla wafers and pulse until fine. Melt the butter. Add to the cookie crumbs and combine. Press the cookie crumbs into the bottom of the pans to form a crust.
- Bake in the oven for 6-8 minutes. Remove from the oven and allow to cool.
- In a large bowl, combine cream cheese and sugar until well combined. Add eggs one at a time and mix until well combined. Add the banana, milk and vanilla and beat until just incorporated (do not over mix).
- Pour evenly into the four pans and jiggle pans to remove any air pockets. Place pans into a 9" x 13" baking dish and fill with water halfway up sides of pans.
- Bake for an hour until cheesecakes are firm. Turn oven off, open door and allow to set for 15 additional minutes.
- Remove from oven and allow to cool completely on cooling rack.
- Slide a knife around the outside of each pan to keep pan from sticking to cheesecake. Refrigerate until ready to serve.
- Remove spring form pans. Drizzle caramel sauce over cheese cake and sprinkle a pinch of salt over cheesecake and top with crushed pecans.
Any suggestions on how long to bake if I were to use a 6 or 7 inch springform?
Hello! I haven’t attempted this recipe in that size pan, so I am not sure of the correct bake time. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
This banana cheesecake is slightly different from the one i usually make. I would try this one out this weekend.
Let me know how you like it, Lara!
Do you need to change baking time or anything else if making in a regular sized springform pan
Hi, Sara! For a 9″ cheesecake, just double the ingredients and bake for 75 minutes. Please let us know how it comes out!!
I have made plain cheesecake and chocolate chip cheesecake, but salted caramel is one of my obsessions! Love the idea of combining it with banana rather than plain cheesecake. And I agree Trader Joe’s vanilla wafers are a must. I am definitely going to try this. Thanks for sharing it!
Let me know how you like it, Mary!
I would love to bake this but i only have one 8″ springform pan for the cheescake, would this still work?
please let me know asap. love your recipes btw!
Hi Anna,
For your 8″ pan, just double the recipe and fill the pan until its nearly full (you may a bit left). Bake for 75 minutes.
Enjoy!!
Do you need to change cooking time if you needed to do this in one standard sized spring form pan? Or need to do anything else differently?
Hi Sara!
You will need to double the ingredients and bake for 75 minutes for a standard 9″ spring form pan. Please let us know how you do!!
Wow, these look fantastic. Time for me to get out those mini springform pans that don’t get nearly enough use.
Let me know how you like it, Felice!
Oh, wow! I don’t think it’s crazy at all. Looks and sounds delightful!
Thank you, Katherine!
i would like it for a regular cheesecake pan i dont have individual ones
Hi Jane, for a 9″ cheesecake, just double the ingredients and bake for 75 minutes. Please let us know how it comes out!!
Hello! This looks absolutely delicious, and has all of my husband’s favorite things! Are there instructions for a full size cheesecake for this? I would love to make this for his bday party. Thanks!!
Hi Karin!
Yes of course! As a rule of thumb, we would advise you to double the recipe for a 9″ cheesecake, then bake for 75 minutes. Please let us know how it turns out!!