Description
A delicious almond crust banana caramel cheesecake that combines creamy cheesecake with a sweet banana layer and a crunchy almond crust.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 3 tablespoons honey
- 2 ripe bananas, mashed
- 8 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, and honey to form the crust.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- Fold in the mashed bananas gently.
- Pour the cheesecake mixture over the cooled crust.
- Bake for 25-30 minutes, until set.
- Let it cool, then refrigerate for at least 4 hours.
- Drizzle caramel sauce over the cheesecake before serving.
Notes
- Use ripe bananas for better sweetness.
- Chill the cheesecake overnight for best flavor.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: almond crust banana caramel cheesecake