Almond Crust Banana Caramel (Print Version)
# Ingredients:
→ Almond Crust
01 -
1 1/2 cups almond flour
02 -
1/3 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Chocolate Layer
04 -
1 1/2 cups dark chocolate chips
05 -
1/4 cup heavy cream
→ Banana Cream Filling
06 -
16 ounces cream cheese, softened
07 -
1/2 cup granulated sugar
08 -
2 ripe bananas, mashed
09 -
1 teaspoon vanilla extract
10 -
2 eggs
→ Caramel Ganache
11 -
1/2 cup caramel sauce
12 -
1/4 cup heavy cream
→ Topping
13 -
Sliced bananas
14 -
Chopped roasted almonds
15 -
Additional caramel sauce for drizzling
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, and sugar. Press the mixture into the bottom of a springform pan. Bake for 10 minutes.
02 -
Melt dark chocolate chips with heavy cream. Spread the mixture over the baked crust and refrigerate until firm.
03 -
In a bowl, beat cream cheese, sugar, mashed bananas, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Pour the filling over the chilled chocolate layer.
04 -
Bake the cheesecake for 50 minutes. Allow it to cool completely, then chill in the refrigerator for at least 3 hours.
05 -
Heat caramel sauce and heavy cream together until smooth. Spread the ganache over the chilled cheesecake.
06 -
Top the cheesecake with sliced bananas, chopped roasted almonds, and drizzle with additional caramel sauce before serving.
# Notes:
01 -
Store the cheesecake in the refrigerator and consume within 3 days for optimal flavor.
02 -
For a variation, substitute the caramel sauce with chocolate ganache for a richer chocolate flavor.
03 -
Serve chilled with whipped cream or a scoop of vanilla ice cream for added indulgence.