Banoffee Cheesecake
This baked Banoffee Cheesecake takes everything you love about banoffee pie and turns it into a tall, creamy cheesecake. A buttery graham cracker base, a filling loaded with real mashed banana, and a homemade toffee sauce poured over the top.
Servings 10 servings
Calories 585kcal
Ingredients
- 1/4 cup butter melted, for the crust
- 8 ounces graham cracker crumbs about 2 cups, for the crust
- 3 medium ripe bananas the spottier the better
- 1 tablespoon lemon juice keeps the mashed banana from browning
- 3 large eggs room temperature
- 1 1/2 cups cream cheese full fat, softened
- 3/4 cup Greek yogurt full fat, plain
- 3/4 cup granulated sugar plus 2 tablespoons
- 1/3 cup unsalted butter for the toffee sauce
- 1 cup brown sugar packed, for the toffee sauce
- 3/4 cup heavy cream for the toffee sauce
- 1/2 teaspoon salt for the toffee sauce
- 1 medium banana sliced, to decorate, optional
- 1 teaspoon lemon juice to toss the sliced banana, optional
Instructions
- Preheat the oven to 400 degrees F. Grease an 8 inch loose bottomed cake pan and line the bottom with parchment paper.
- Add the graham cracker crumbs and melted butter to a mixing bowl. Stir until the mixture looks like wet sand and holds together when you squeeze it.
- Spoon the crumb mixture into the bottom of the prepared pan. Smooth it into an even, compacted layer, pressing down firmly with the back of a spoon. Bake for 10 minutes, then set aside.
- While the base bakes, mash the ripe bananas in a large mixing bowl together with the tablespoon of lemon juice. Mash them well so no large lumps are left.
- Add the eggs, cream cheese, Greek yogurt, and sugar to the mashed banana. Beat with an electric hand whisk until the filling is completely smooth and no streaks of cream cheese remain.
- Turn the oven temperature down to 300 degrees F. The low heat is what keeps the cheesecake creamy instead of rubbery.
- Pour the banana filling over the baked graham cracker base and smooth the top. Bake for 1 hour. The center should still have a slight wobble when you nudge the pan.
- Without opening the door, turn the oven off and leave the cheesecake inside to cool completely. Cooling it slowly this way is what prevents cracks across the top.
- Combine the unsalted butter, brown sugar, heavy cream, and salt in a saucepan over low heat. Whisk until smooth and thickened, about 8 to 10 minutes. Let it cool slightly before it goes on the cheesecake.
- Pour some of the toffee sauce over the cooled cheesecake and spread it to the edges. Keep the rest warm for serving alongside.
- If you want the classic banoffee look, toss a few banana slices in the teaspoon of lemon juice and arrange them on top just before serving. Slice with a warm, clean knife.
Notes
- Use the spottiest bananas you have. Underripe bananas taste starchy here and will not give you that sweet banoffee flavor.
- Do not open the oven door while the cheesecake bakes or while it cools. The temperature swing is the number one cause of a cracked top.
- The cheesecake is done when the outside is set and the center still wobbles slightly. It firms up as it cools.
- Make the toffee sauce while the cheesecake cools so it has time to thicken. If it gets too thick, whisk in a splash of cream over low heat.
- Add the fresh banana slices right before serving. They brown quickly, even tossed in lemon juice.
- Store leftovers covered in the fridge for up to 4 days. Keep the extra toffee sauce in a separate jar and warm it gently before serving.
Nutrition
Calories: 585kcal