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Caramel Banana Cheesecake Bars with Caramel Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Caramel
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
45 minutes
Delight in these Caramel Banana Cheesecake Bars, where creamy cheesecake meets the bold flavor of caramel extract and fresh bananas on a buttery crust. The crust comes together swiftly, followed by a silky cheesecake layer flavored with caramel extract and mashed banana. After baking and chilling, you’ll end up with beautifully firm bars that deliver caramel sweetness and banana richness in every slice.
Ingredients
Crust:
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup granulated sugar
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2 large eggs, room temperature
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1 teaspoon caramel extract
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1 teaspoon vanilla extract
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½ cup mashed ripe banana
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Pinch of salt
Caramel Glaze (Optional but decadent):
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½ cup heavy cream
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2 tablespoons unsalted butter
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2 tablespoons brown sugar
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½ teaspoon caramel extract
Directions
Preheat & prep pan: Preheat oven to 325°F (160°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving overhang for easy removal.
Make crust: In a bowl, mix graham crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the prepared pan to form an even base. Bake for 8 minutes, then remove and let cool slightly.
Blend cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in one egg at a time, fully incorporating after each. Stir in caramel extract, vanilla extract, mashed banana, and a pinch of salt, mixing until smooth and well combined.
Bake: Pour the filling over the prebaked crust, smoothing the top. Bake at 325°F (160°C) for 35–45 minutes, or until the center is set but slightly jiggly. Turn off oven, crack open the door, and let the bars cool inside for 30 minutes to avoid cracks.
Chill: After cooling, refrigerate the bars for at least 4 hours or overnight until firm.
Optional caramel glaze: In a small saucepan over low heat, whisk heavy cream, butter, brown sugar until melted and smooth. Remove from heat and stir in caramel extract. Let cool slightly before drizzling over chilled bars.
Serve: Use the parchment overhang to lift the chilled block out, slice into 12 bars, and garnish with glaze if desired.
Recipe Note
FAQs
What does caramel extract do in this recipe?
It infuses a rich, buttery caramel flavor without the bulk of sauce—just a small amount creates a powerful note.
Can I use caramel sauce instead of extract?
Caramel sauce adds sweetness and moisture and could alter texture; if using, reduce sugar slightly and skip glaze.
Can I substitute banana with something else?
Yes—use ½ cup unsweetened applesauce for moisture, though banana adds natural sweetness and depth.
How do I prevent cracks in the cheesecake layer?
Allow bars to cool gradually: turn off oven and crack door open before chilling to avoid temperature shock.
Can I freeze these bars?
Absolutely—freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before enjoying.
Is caramel extract sugar‑free?
Most food-grade extracts are sugar-free; always check the label if you're monitoring sugar intake.
What if I don’t like banana?
Try pumpkin puree or sweet potato puree instead for a different but delicious twist.
How rich is the caramel glaze?
It's optional and indulgent! For lighter bars, skip it or drizzle lightly with store‑bought caramel.
Can I make bars in a different size pan?
Yes—use a 9×13‑inch pan for thinner bars (bake ~30 mins) or 8‑inch square for thicker ones (bake ~50 mins).
What else goes well with caramel extract in baking?
Caramel extract pairs beautifully with apples, pecans, chocolate, and coffee—in frostings, icings, and even lattes.