Directions:
1. Preheat your oven to 350°F (175°C). Mix the almond flour, melted butter, and sugar together. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes.
2. In a large bowl, beat together the cream cheese, sugar, mashed bananas, and vanilla until smooth. Add the eggs one at a time, mixing well after each addition. Pour the filling over the baked crust and smooth the top.
3. Bake the cheesecake for 50 minutes. Allow it to cool completely, then chill in the refrigerator for at least 3 hours.
4. To prepare the caramel ganache, heat the caramel sauce and heavy cream together until smooth. Spread the ganache evenly over the chilled cheesecake.
5. Garnish with sliced bananas and chopped roasted almonds, then drizzle additional caramel sauce on top.
Prep Time: 25 minutes | Cooking Time: 1 hour | Chill Time: 3 hours | Total Time: 4 hours 25 minutes | Kcal: 580 | Servings: 12
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