Banana Cheesecake with Homemade Caramel

I love any kind of cheesecake, but I especially love this banana caramel cheesecake! Rich banana flavor, homemade caramel, and a creamy cheesecake make this the ultimate dessert!











Banana Cake
  • 1 egg
  • ¼ cup vegetable oil
  • ½ tsp vanilla
  • ⅓ cup buttermilk
  • 1 banana ripe
  • 1 cup cake flour
  • ½ cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ tsp cinnamon
  • ¾ cup sugar
  • 1# 4 oz cream cheese softened
  • 3 eggs room temperature
  • 1 egg yolk room temperature
  • ¼ each lemon, juiced or 1 tablespoon lemon juice
  • ¼ each orange, juiced or 1 tablespoon orange juice
  • 1 tsp vanilla
  • ⅓ cup heavy cream room temperature
Homemade Caramel
  • 1 cup heavy cream, warmed up
  • ¼ cup corn syrup
  • ½ cup sugar
  • ½ ounce butter
  • pinch salt
  • ¼ tsp vanilla


Banana Cake
  1. Combine all of the ingredients into one bowl, and mix until smooth.
  2. Cut a 6" circle out of parchment paper (trace the cake pan, and cut out the circle), spray the pan with cooking spray, then lay the parchment circle on the bottom. This will help prevent sticking! Pour the batter to fill the cake pan ¾ full.
  3. Bake at 350°F for 25-35 minutes. To test whether the cake is done, you can insert a toothpick into the center. If it comes out clean, the cake is done.
  4. Set the cake on a cooling rack, and cut the top of the cake off. Allow it to cool for 20 minutes, then flip the cake out onto the cooling rack. Allow to cool completely.
  5. You can make this ahead of time, wrap the cake in plastic wrap, then store in the freezer until you are ready to use it.
  1. Mix the cream cheese, sugar, and the flavorings (orange juice, lemon juice, vanilla) together until very smooth.
  2. Slowly add the eggs and yolk, on a low speed, and mix until it is combined well.
  3. Slowly add the heavy cream, mix until it is just combined. Scrape the sides of the bowl, then beat it for 10 seconds on high speed.
  4. Use a 6" round pan again, and prep it just like you did for the banana cake. Have a round parchment circle for the bottom, and spray the pan with cooking spray.
  5. Place the pan in a water bath.A water bath consists of a larger pan that the round cake pan can sit in, and filling it with water so that it comes about 1/3 of the way up the side of the cake pan.
  6. Bake at 325°F for 45 minutes to start with. When the time is up, check if the cheesecake is done by giving it a little jiggle. If there are ripples through the cheesecake, it's not done. If it is sturdy and doesn't move, it's done.If it's not done, add 10 minutes and check again. Repeat that until it is done.
  7. Let it cool completely, and carefully flip over to take it out of the pan.Alternatively, you can make this ahead of time, and leave it in the pan, and stick it in the freezer. When you need to use it, warm up the sides of the cake pan with a warm dish cloth, and it should flip out easily.
Homemade Caramel
  1. OPTION!! Homemade caramel too scary for you? I totally understand! Use your favorite canned caramel topping instead!
  2. Prepare a bowl that will allow your pot to inside of, and fill it with ice water. Set aside.
  3. Put the sugar and corn syrup in a pot, and cook it on medium heat. Don't stir it. Keep an eye on it, as it will start to bubble, the sugar will melt, and it will start to caramelize and turn brown. You want to watch as it changes color, and look for an amber brown color (think of the color of caramel, then go a touch darker).
  4. When you reached the right color, add the butter and salt, and stir until the butter is melted in the caramel.
  5. Add the warmed up cream SLOWLY. It will bubble quickly! Add the vanilla as well.
  6. Let the caramel boil until it reaches 235°F. You can stir the caramel at this point, and should be constantly stirring it.
  7. Once it reaches that temperature, dunk the bottom and sides of the pan into the ice water. This is to quickly stop the cooking process. Stir the caramel to allow the coolness of the ice water to spread evenly throughout the pot.
  8. Store in the fridge when not in use, and heat it up before using!
Building the Banana Caramel Cheesecake
  1. On a platter, put the banana cake on first. If you wish, you can spread some caramel on top (something I wish I did!)
  2. Place the cheesecake on top of the cake.
  3. Warm up the caramel, and pour over the top of the cheesecake.
  4. Slice, serve, and enjoy!