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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.

  • In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.

  • Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.

  • Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

Nutrition Facts

567 calories; protein 10.7g 21% DV; carbohydrates 61.8g 20% DV; fat 32.3g 50% DV; cholesterol 119.5mg 40% DV; sodium 440mg 18% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/15/2003
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. Read More
(65)

Most helpful critical review

Rating: 3 stars
10/10/2003
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. Read More
(38)
91 Ratings
  • 5 star values: 59
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
10/15/2003
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. Read More
(65)
Rating: 5 stars
01/05/2007
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!! Read More
(47)
Rating: 3 stars
10/10/2003
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. Read More
(38)
Advertisement
Rating: 5 stars
01/06/2008
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 Read More
(24)
Rating: 5 stars
04/22/2006
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! Read More
(17)
Rating: 4 stars
02/11/2005
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. Read More
(16)
Advertisement
Rating: 4 stars
10/01/2003
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. Read More
(14)
Rating: 3 stars
03/29/2008
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. Read More
(13)
Rating: 5 stars
12/20/2010
Love this recipe! Its my go to. Now I must say Im a terrible cook and sometimes can't be bothered with reading directions correctly. Due to that part of my charm I added the evap milk into the cheesecake mixture on accident. The result was TWO absolutely delicious moist cheesecakes! I now make that mistake every time! Read More
(10)