Let’s Get Started:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- In a separate bowl, toss the sliced bananas with lemon juice to prevent browning.
- In a large bowl, beat the heavy cream until soft peaks form. Set aside.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread a layer of the cheesecake mixture over the crust.
- Top with a layer of sliced bananas, followed by a drizzle of caramel sauce.
- Repeat the layers until all the ingredients are used, ending with a layer of caramel sauce on top.
- Bake for 40-45 minutes, or until the cheesecake is set and golden brown.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- When ready to serve, carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
- Drizzle with additional caramel sauce if desired, and garnish with banana slices.
Bon Appétit!
Now that you have the recipe for our tantalizing Caramel Banana Pudding Cheesecake, it’s time to treat yourself and your loved ones to this delightful dessert. So go ahead, indulge in a slice of creamy, caramel-infused bliss. Your taste buds will thank you!