Description
Banoffee cheesecake is a decadent take on a traditional banoffee pie. It has a baked graham cracker crust topped with a banana cheesecake filling, dulce de leche, sliced bananas, whipped cream, and chocolate curls. This banoffee cheesecake pie is creamy with a crunchy crust and pillowy cream on top.
Ingredients
Scale
- Graham Cracker Crust:
- 2 cups graham cracker crumbs about 2 sleeves
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
- Cheesecake Batter:
- 24 oz full fat cream cheese very soft room temperature
- ¾ cups granulated sugar
- ¼ cup cornstarch
- 2 large bananas very ripe, mashed
- 3 large eggs room temperature (whisked)
- 1 tablespoon vanilla extract
- ¾ cup full-fat sour cream room temperature
- Topping:
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 13–15 oz dulce de leche
- 2 large bananas perfectly ripe and yellow, sliced ¼” thick
- semi-sweet chocolate bar for chocolate shavings, optional
Instructions
- Graham Cracker Crust: Preheat the oven to 350F and grease a 9” springform pan and line the bottom and sides with parchment paper.
- Combine the graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a bowl with a fork and mix until completely combined and the crumbs are completely moistened.
- Add the crumbs to a 9” springform pan and press the crust into the bottom and the whole way up the sides of the pan. Be sure it’s very compact.
- Bake the crust for 10 minutes, then remove to a wire rack to cool completely. Reduce the oven temperature to 315℉. Place an empty 9×13″ pan on the very bottom rack of the oven.
- Cheesecake Batter: To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer on the very lowest setting), add the cream cheese and mix on low speed until broken down and creamy. Scrape down the sides.
- Add the sugar and cornstarch and mix on low speed until combined and smooth. Scrape down the sides again.
- Add the mashed bananas and mix to combine.
- With the mixer running on low speed, slowly pour in the whisked eggs. Continue mixing until you can no longer see streaks of eggs. Scrape down the sides.
- Add the vanilla and sour cream and use a rubber spatula to mix it into the cheesecake batter until fully incorporated. Switch to a rubber spatula and finish mixing by hand, being sure to get to the very bottom of the bowl.
- Set a pot of water to boil (about 6-8 cups). This will get poured into the 9×13″ pan in the oven prior to baking.
- Add the cheesecake batter into the cooled crust and spread evenly. Gently tap the pan on the counter a few times to remove any air bubbles.
- Baking: Pull out the bottom oven rack and fill the casserole dish with the boiling water. Carefully push the rack back in, taking care not to slosh water over the sides.
- Close the door and allow the oven to come back to temperature for a few minutes.
- Add the cheesecake to the center rack of the oven and bake for 1 hour. The cheesecake is done when the edges are set and the center still has a slight jiggle (but should not be sloshy). Tap the side of the pan to test this. If it’s still sloshy, bake for another 10-15 minutes.
- Once done, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour. Then, transfer to the counter to cool for another 30 minutes to one hour.
- Transfer to the refrigerator (uncovered) and chill for at least 6 hours, but overnight is best.
- Topping: Add the whipped cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a handheld mixer) and whip over medium-low speed until it begins to thicken. Increase the speed to medium-high and whip until soft-medium peaks form. Set aside.
- Spread the dulce de leche evenly over top of the cheesecake, then layer the banana slices on top.
- Spread the whipped cream over top of the bananas, making decorative swoops.
- If desired, add chocolate shavings (by scraping a vegetable peeler on the side of a chocolate bar) on top of the whipped cream before slicing and serving.
Notes
- A ⅓ cup dry measuring cup with straight sides is great for pressing the crust.
- The batter may look slightly lumpy from the bananas.
- If the cheesecake has any condensation on the surface, gently pat a paper towel over top to remove it.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 1 slice
- Calories: 434 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Banoffee, Cheesecake, Banana, Dulce de Leche, Dessert