Caramel Banana Cheesecake Bars with Caramel Extract

Caramel Banana Cheesecake Bars with Caramel Extract

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

45 minutes

Category

Caramel

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

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    • 1½ cups graham cracker crumbs

    • ¼ cup granulated sugar

    • 6 tablespoons unsalted butter, melted

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    • 16 oz (2 blocks) cream cheese, softened

    • ½ cup granulated sugar

    • 2 large eggs, room temperature

    • 1 teaspoon caramel extract

    • 1 teaspoon vanilla extract

    • ½ cup mashed ripe banana

    • Pinch of salt

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    • ½ cup heavy cream

    • 2 tablespoons unsalted butter

    • 2 tablespoons brown sugar

    • ½ teaspoon caramel extract

    Directions

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Chill: After cooling, refrigerate the bars for at least 4 hours or overnight until firm.

    6. 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.

    7. Serve: Use the parchment overhang to lift the chilled block out, slice into 12 bars, and garnish with glaze if desired.