A slice of Banana Caramel Nut Cheesecake is everything indulgent in one forkful—creamy, sweet, nutty, and crowned with a luxurious caramel drizzle. It’s a showstopper with homemade appeal.
With layers of banana cake, silky caramel, and rich, buttery frosting, this dessert delivers comforting nostalgia and gourmet flair in perfect harmony.
Star Ingredients in Banana Caramel Nut Cheesecake
- Bananas – The foundation of the cake, adding natural sweetness and moist texture that enhances every bite.
- Granulated sugar – Caramel’s key building block, transforming into a deep amber syrup that’s bold and buttery.
- Unsalted butter – Adds creaminess to both the caramel and frosting, giving depth and a rich mouthfeel.
- Heavy cream – Essential for smoothing the caramel into a silky, pourable sauce with just the right body.
- Powdered sugar – Provides the backbone of the frosting, giving it volume and a soft, creamy finish.
- Vanilla extract – A subtle enhancer that rounds out sweetness with aromatic warmth.
- Chopped pecans or walnuts – Optional but highly recommended for crunch and a toasty contrast.
- Semi-sweet chocolate shavings – A bittersweet garnish that balances the dessert’s sweetness.
- Coarse sea salt – A final sprinkle that cuts through richness and makes the caramel flavor pop.
Layered Steps to Sweet Success: How to Make Banana Caramel Nut Cheesecake
Start by baking your favorite banana cake and letting it cool completely. While it cools, whip up the caramel sauce by boiling sugar, water, and fine sea salt until amber-hued, then whisk in butter and cream for a glossy finish.
Let the caramel cool and set. Meanwhile, prepare the frosting by creaming softened butter, powdered sugar, vanilla, and a good scoop of your cooled caramel sauce. Chill if needed for a firmer spread.
Assemble by spreading frosting over the bottom cake layer, followed by a drizzle of caramel. Top with the second layer, frost again, and garnish with bananas, nuts, chocolate, and another rich pour of caramel. A pinch of sea salt ties it all together.
Sweet Tips & Tasty Variations
To elevate this cheesecake-inspired cake, consider toasting the nuts for deeper flavor or mashing some bananas into the frosting for a tropical twist. If you’re short on time, store-bought caramel can be subbed, though homemade always steals the show.
Love a tangy contrast? Add a swirl of cream cheese into the frosting or use a cheesecake layer instead of banana cake for a hybrid-style dessert. This treat is flexible and forgiving—perfect for experimenting with textures and add-ins.
Keeping the Goodness Fresh: Storing Banana Caramel Nut Cheesecake
Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to four days. The caramel may thicken slightly but will soften at room temperature.
If freezing, wrap individual slices and freeze for up to two months. Thaw in the fridge overnight and let sit at room temperature for 15–20 minutes before serving to bring back that velvety bite.
Banana Caramel Nut Cheesecake
Ingredients
Banana Cake
- Use your go-to banana cake recipe or refer to the notes section.
Caramel Sauce
- 2 pinches Morton Coarse Sea Salt for finishing
- 1/4 cup 56g unsalted butter, cut into tablespoon-sized pieces
- 2/3 cup 160ml heavy cream
- 3/4 tsp Morton Fine Sea Salt
- 1 cup 210g granulated sugar
- 1/4 cup water
Frosting and Garnish
- 1/2 cup caramel sauce prepared from above
- 3 cups 390g powdered sugar
- 1 tsp vanilla extract
- 2 bananas diced (optional topping)
- 1/2 cup chopped pecans or walnuts optional garnish
- Semi-sweet chocolate shavings optional garnish
- 3/4 cup 170g unsalted butter, softened
Instructions
- Prepare your preferred banana cake recipe and allow it to cool thoroughly before continuing. Begin crafting the caramel sauce as the cake cools.
- In a medium saucepan, combine granulated sugar, water, and fine sea salt. Set over medium-high heat, whisking continuously until the mixture reaches a boil. Cease whisking and permit it to boil undisturbed, swirling the pan now and then until a deep amber hue is achieved.
- Carefully incorporate the butter, whisking until fully blended. Remove from heat and gradually add the heavy cream—be cautious, as it will steam. Stir until completely smooth.
- Allow the caramel to cool slightly, then pour into a jar or heatproof bowl. Chill until set.
- To make the frosting, beat the softened butter until pale and airy. Blend in powdered sugar, vanilla, half a cup of the chilled caramel sauce, and a pinch of sea salt. Continue beating until light and creamy. Chill slightly for a firmer spread, if needed.
- To assemble, spread half of the frosting evenly over the base cake layer. Spoon on some caramel sauce and distribute it smoothly. Lay the second cake layer on top and cover with the remaining frosting.
- Prior to serving, garnish with diced bananas, a scattering of chopped nuts, and chocolate shavings as desired. Drizzle the remaining caramel sauce over the top and finish with a sprinkle of coarse sea salt.
