Ingredients
For the Banana Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup mashed overripe banana (about 1 medium
banana)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup heavy cream
For the Molten Caramel Core:
12-15 soft caramel candies (such as Werther's Original
Soft Caramels)
1 tbsp heavy cream
Pinch of sea salt
For the Golden Coating:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp brown sugar
1/2 cup white chocolate chips, melted (for drizzle)
For Garnish:
Banana chips, crushed
Extra caramel sauce
Flaky sea salt
Directions
Prepare the Core: In a microwave-safe bowl, melt the soft
caramels with 1 tbsp heavy cream in 20-second intervals
until smooth. Stir in a pinch of sea salt. Drop small half-
teaspoon dollops onto a parchment-lined tray and freeze
for 30 minutes until solid.
Make the Filling: In a large bowl, beat the cream cheese
and sugar until fluffy. Fold in the mashed banana,
vanilla, cinnamon, and heavy cream until well combined.
Assemble the Bombs: Take about 2 tablespoons of the
cheesecake mixture and flatten it in your palm. Place one
frozen caramel core in the center and roll the cheesecake
mixture around it to form a ball.
Place the balls on a tray and freeze for at least 2 hours.
This ensures they hold their shape during the coating
process.
Create the Coating: In a shallow bowl, mix graham
cracker crumbs, melted butter, and brown sugar until it
resembles wet sand.
Apply the Golden Shell: Remove the frozen cheesecake
balls from the freezer. Roll each ball firmly in the graham
cracker mixture, pressing the crumbs in to create a thick,
golden crust.
The Final Touch: Return the bombs to the freezer for
another 30 minutes. Before serving, drizzle with melted
white chocolate and extra warm caramel sauce.
Garnish with crushed banana chips and a sprinkle of
flaky sea salt. Let sit at room temperature for 10 minutes
before eating so the caramel core turns molten.
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