Cakes

December 3, 2021

Banana Cheesecake with Homemade Caramel

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I love to make cheesecake when I get the opportunity! It is definitely one of my favorite desserts.

I had some leftover banana cake batter from my Banana Cupcakes, so I decided to make a banana bread cheesecake! To make it even better, I made some homemade caramel to top it off.

Eating this banana cheesecake was like eating a slice of heaven. It was so decadent, and so delicious!

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Each step for this banana caramel cheesecake can be made ahead of time. If you are like me and find yourself in time restraints, having a banana cheesecake recipe that you can make ahead is amazing!

I'll break down each part of this banana cheesecake so you can make it with no difficulties!

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How to Make the Banana Cake

This will probably be the easiest cake recipe you will ever see. You take all of your ingredients and combine them in one bowl.

That's it!

Tear off  a sheet of parchment paper, and trace your 6" round cake pan on it. You will cut that circle out, so it can go on the bottom of the cake pan. Before doing that, spray the pan all over with cooking spray. Then place the parchment circle on the bottom.

Once the banana cake is done baking (as according to the recipe below!), you can store it in the freezer (if you are making this ahead of time). Wrap the cake up in plastic wrap, and store it in the freezer until you are ready to use it.

How to Make the Cheesecake

Cheesecake can be a trickier dessert to make, but practice makes perfect!

You'll start by creaming the cream cheese, sugar, and flavorings together until it is incredibly smooth. You don't want any lumps of cream cheese in it.

Then you will slowly add the eggs and heavy cream. You don't want to mix it on high for this, mix it on a low speed so it combines.

Scrape the bowl to make sure everything is mixed together, then give it a quick burst on high speed.

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Prepare the 6" cake pan just like you did for the banana cake. Line the bottom with a parchment circle, and spray the pan.

To bake cheesecake, you want to put it in a water bath. This allows the cheesecake to bake slowly, and gives you that creamy texture. To make the water bath, get a pan that the 6" cake pan will fit in. Put the 6" pan with the cheesecake batter in the larger pan, and set it in the oven.

Then you will fill the larger pan with water. You want enough water that it comes up about 1/3 the side of the round cake pan.

After baking and cooling, you can also wrap this in plastic wrap and store it in the freezer.

How to Make Homemade Caramel

The best part of this banana cheesecake is the homemade caramel!

Now I know making caramel can be scary. It's not in everyone's repertoire. If you don't want to make caramel, just use your favorite pre-made caramel instead!

We need to first prepare an ice water bath. Get a bowl that your pot will fit in, and fill it halfway with ice and cold water. Set it aside for now.

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To start making the caramel, combine the sugar and corn syrup in a pot. Cook it on medium heat. Do not stir the sugar. Don't touch it. The sugar will start to melt, and the mixture will start to caramelize. As it changes color, you are looking for a dark, amber color. Think of the color of caramel, then make it a little darker.

Once the caramel reaches that color, add the butter and stir it in. Then add the heavy cream, vanilla, and salt, then cook it until it reaches 235 degrees F, while stirring constantly.

When it reaches that temperature, put the pot into the ice water bath. This will stop the cooking process of the caramel. Let the caramel cool, and if you are not using it right away, store it in the fridge.

How to Build the Banana Cheesecake

The bottom of the banana caramel cheesecake is the banana cake. Put that on a platter.

If you want to, you can spread some caramel on top of the cake! I didn't do this, though I wish I did. I love caramel, and the more caramel, the better!

The next layer for the banana cheesecake is the cheesecake! Put that right on top of the banana cake.

Last, but not least, pour the caramel (heat it up to make it pour-able) on top, and let it run down the sides.

Slice, serve, and enjoy!

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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!

Author:

Sydney Delong

Prep:

15

min

cook:

150

min

total:

165

min

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Ingredients

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
Cheesecake
  • 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

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Instructions

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.
Cheesecake
  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!

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