Name: Banoffee Cheesecake Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 17 h 40 min
Yield: 12
Cuisine: British
Ingredients: For Toffee Sauce:; ¾ cup heavy cream; ½ cup unsalted butter; ½ tsp kosher salt; 1 cup light brown sugar; 3 tbsp Dark Corn Syrup; ½ tsp vanilla extract; For Banoffee Cheesecake:; 2 pkg walker’s shortbread cookies; 1 cup granulated sugar; 3 tbsp unsalted butter; 32 oz cream cheese; ½ tsp kosher salt; 4 large eggs; 3 ripe bananas; 1 tsp vanilla extract; 1 tsp banana extract; ⅓ cup cornstarch; For Garnish:; Toffee sauce; Whipped cream; Dried banana chips

Photos of Banoffee Cheesecake Recipe

How To Make Banoffee Cheesecake

Layered with a shortbread crust and a rich cream cheese filling, and sweet toffee for topping, this banoffee cheesecake is a decadent dessert.

Preparation: 40 minutes

Cooking: 1 hour

Cool and Chill Time: 16 hours

Total: 17 hours 40 minutes

Serves:

Ingredients

For Toffee Sauce:

¾cupheavy cream
½cupunsalted butter,(1 stick), sliced
½tspkosher salt
1cuplight brown sugar,packed
3tbspdark corn syrup
½tspvanilla extract

For Banoffee Cheesecake:

2pkgwalker’s shortbread cookies,(5 oz)
1cupgranulated sugar,divided
3tbspunsalted butter,melted
32ozcream cheese,(4 pkgs), at room temperature
½tspkosher salt
4large eggs
3ripe bananas,peeled and mashed
1tspvanilla extract
1tspbanana extract
⅓cupcornstarch

For Garnish:

toffee sauce
whipped cream
dried banana chips

Instructions

Toffee Sauce:

Warm the heavy cream in the microwave for 1 minute or on the stovetop over medium heat. The cream should steam but not boil. Set this aside.
In a 4-quart saucepan, melt the butter over medium heat. Add the salt, brown sugar, and corn syrup.
Whisking frequently, heat until the sugar has dissolved and the syrup bubbles gently. This should take anywhere from 3 to 5 minutes.
Turn the stove off and whisk in the warmed cream—be careful, as the sugar will bubble and steam once the cream is poured in. Add the vanilla extract to the sauce and set the pan back over medium heat.
Cook for another 5 minutes, or until the syrup is thick. Transfer the sauce to a glass jar and store it in the refrigerator until ready to use, up to 1 week in advance.
Preheat the oven to 350 degrees F. Wrap a 10-inch springform pan in heavy-duty aluminum foil and set aside. Be very careful not to tear or puncture the foil.

Shortbread Crust:

Use a food processor to pulse the shortbread cookies into fine crumbs. Add ¼ cup of granulated sugar and the melted butter to the food processor bowl and pulse until the crumbs hold together.
Squeeze a handful of crumbs in the palm of a hand. If the mixture doesn’t hold together, add another tablespoon of melted butter and re-mix.
Press the shortbread mixture onto the bottom and an inch or so up the sides of the springform pan. Bake the crust for 10 minutes.
Remove the pan from the oven and allow it to cool while preparing the cheesecake filling.
While the crust bakes, heat 4 or 5 cups of water to boiling for the water bath.

Banana Cheesecake:

In the bowl of a stand mixer with a paddle attachment (or in a large mixing bowl), blend together the cream cheese, the remaining ¾ cup sugar, and the salt until smooth.
Add the eggs, one at a time, to the cream cheese mixture, stopping to scrape down the sides after each addition. Mix on low speed for an additional 1 minute.
Add the banana puree and both extracts. Blend on low for another 1 minute. Scrape down the mixing bowl and add the cornstarch.
Blend on the lowest speed for 30 seconds, or until no lumps of cornstarch are visible, being careful not to over-mix.
Pour the batter into the prepared pan and set the foil-wrapped springform pan into a larger pan. Add enough hot water to reach halfway up the sides of the springform pan and carefully place the pan into the oven.
Bake the cheesecake for 55 minutes to 1 hour, or until the top is a light golden brown and the cheesecake jiggles slightly when shaken.
Turn the oven off and open the door a crack to allow the cheesecake to cool in the oven for 30 minutes.
Once the cheesecake has cooled in the oven, carefully take it out of the oven and remove the foil. Cool the cheesecake on the countertop for 1 hour, then transfer it to the refrigerator to cool completely for at least 12 hours or up to 24 hours.
Once the cheesecake is cold, remove the collar from the springform pan. Warm the toffee sauce slightly so that it’s pourable but not runny (set it in a dish of warm water), then drizzle one cup of the toffee sauce over the top of the cheesecake.
Use a piping bag to pipe rosettes of whipped cream around the cheesecake and garnish each rosette with a banana chip.
Keep the cheesecake refrigerated until ready to serve, and be sure to keep leftovers chilled, too.

Nutrition

Calories: 980.91kcal
Fat: 63.42g
Saturated Fat: 31.37g
Trans Fat: 0.97g
Monounsaturated Fat: 16.52g
Polyunsaturated Fat: 8.31g
Carbohydrates: 94.18g
Fiber: 1.78g
Sugar: 55.14g
Protein: 11.39g
Cholesterol: 193.51mg
Sodium: 611.12mg
Calcium: 118.73mg
Potassium: 332.49mg
Iron: 3.04mg
Vitamin A: 454.35µg
Vitamin C: 2.64mg

Want to share your experience making this delectable Banoffee Cheesecake or have any questions about the recipe? Join the discussion in the Recipe Sharing forum and let's talk about this heavenly dessert!