Recipe by Sharon Emery
"Easy and delicious cheesecake. Looks fancy when served drizzled with caramel sauce and yields a lot of servings. Sometimes I double the crust recipe to make a thicker crust."
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graham cracker crumbs
3 (8 ounce) packages
cream cheese, softened
1 (12 fluid ounce) can
1 (14 ounce) package
individually wrapped caramels, unwrapped
The cheesecake itself is wonderful -- almost the texture of banana pudding, with a thick, flavorful crust. Maybe it's because the crust wasn't baked ahead of time, or maybe because I only used an 8x12 baking dish, but it came out very thick and with a great texture, unlike some crusts that fall apart when you serve them. But the other reviewers are right, the caramel sauce is a flop, it's like water. Next time I'll just use pre-made caramel topping, if anything. BTW, don't forget to douse the banana slices in lemon juice or vitamin C before garnishing, so they don't turn brown.
The cheesecake is very creamy! Not dry like some cheesecakes. Good Crust, just a hint of sweetness. Next time I'd make it 1 cup banana for more flavor. Also, the caramels should be melted in a double broiler and add the evaporated milk slowly until it reaches the consistency desired. Drizzle on cool cheesecake. Cover to keep from drying out. Family liked it and so did co-workers! Thanks for sharing.
I made this for a dinner party and it was a big hit! Everyone loved it! Took the advice of different people here. I doubled the amount of mashed bananas and I think it definitely gave the cake a better, stronger, more "banana" flavor. I also "cheated" and just used a jar of caramel sauce from the store. Shortly before serving, I decorated the top with the caramel sauce and sliced bananas around the rim. This cake is so easy but tastes like you slaved over it for hours! Will definitely be making this again!!
wow was this a great recipe, made it for my brother in laws birthday. I did make some changes though, I baked it in a 9 in. spring form pan and I increased the mashed bananas to a cup or 2 whole bananas. I had to bake it for 45 minutes as well, for the caramel sauce i cooked it in a double boiler and only put a little evaporated milk in it i did not use the whole can. I will definitely be making this again
I love this recipe! It's so easy to make. Instead of the vanilla, I added banana extract like another rater suggested. I've made it several times and took it to work and it never last.
I use caramel sauce from the jar so I don't have a mess to clean up. It's a wonderful recipe and I'll make it again and again!
A pretty good cheesecake. Instead of adding more mashed bananas, to heighten the banana flavor add a little banana liqueur (banana schnapps, creme de bananes)or even banana extract.
Something was amiss for me with this recipe and I can't really put my finger on it. I think it was the overpowering banana flavor combined with the cheese. It's just a really rich desert that I wish had more caramel flavor throughout instead of just on top. Note to people trying this: make the caramel sauce on the side and dress each slice instead of covering the whole thing like I did. The sauce becomes strange and watery/milky in the fridge.
My family & I loved this uniquely flavored cheesecake. My only problem with it was that the sauce came out very milky, even after refrigeration. I would probably try halving the amount of evaporated milk next time - it's far too much sauce anyhow. The cheesecake was excellent without it also.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cheesecake with Caramel Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 290
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