Banoffee Cheesecake
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This banoffee cheesecake has everything you love about banoffee pie in a creamy, decadent cheesecake. Bananas, biscuit crust, caramel and whipped cream – this cheesecake is perfect for banana dessert!
If you’re unfamiliar with banoffee pie – it’s a classic English no bake pie that features a biscuit crust, bananas, thick caramel and whipped cream. The combination sweet caramel, mellow bananas and fluffy cream is absolutely delicious, and this banoffee cheesecake combines all of those things.
It starts with a thick crust made with digestive biscuits. Mashed bananas are added to your classic cheesecake filling to give you a cheesecake that’s incredibly creamy with a delicious banana flavor. It’s topped with an easy homemade caramel toffee sauce and whipped cream. I also added a few dried banana slices for decoration. (I opted for dried banana slices instead of fresh so that they don’t brown.
Making a Banoffee Cheesecake
With any cheesecake recipe, it’s imperative that the ingredients are at room temperature before getting started. Take the cream cheese, sour cream and eggs out of the fridge (and out of any packaging) at least 30 minutes prior to getting started.
Note that this cheesecake is made in a waterbath. The waterbath method ensures that your cheesecake stays extra creamy by keeping moisture in the oven and minimizes the likelihood of cracks. You’ll therefore need to wrap the outside of the pan before making the crust. I always wrap the pan first in a disposable oven bag (the kind you’d use to cook a turkey) or a slow cooker liner. Then wrap in heavy duty aluminum foil at least 3 times (at least 4 times if you don’t have an oven bag) so that all the sides and seems are covered.
You’ll then make the crust.
- Mix together crushed digestives (or graham crumbs), a little brown sugar and melted butter.
- Then press into the prepared springform pan, creating a slight lip around the edges.
- The crust will bake on its own for 10 minutes. This step helps ensure a crunchy crust.
As the crust is baking, it’s time to make the cheesecake filling.
- In a very large bowl, beat together the cream cheese, brown sugar, granulated sugar and cornstarch (AKA cornflour in the UK). Be sure to mix for at least 3 minutes, while occasionally turning off the mixer and scraping down the bottom and sides of the bowl. The batter should be smooth and creamy when finished this step.
- While most cheesecake recipes don’t use brown sugar, I find it really improves the banana flavor and pairs so well with the caramel topping.
- The corsntarch (AKA cornflour) helps to thicken the cheesecake and helps it set properly. It is necessary in this recipe because of the added moisture from the bananas.
- Then you’ll mix in the mashed bananas, sour cream and vanilla extract.
- The banana should be spotty. Be sure to cut out any bruises before mashing. I like to also remove the spines (the little black dots in the middle) of the bananas before mashing (as well as I can) so that the cheesecake doesn’t have any little black dots in the batter.
- There may be some lumps after this stage from the mashed bananas – but there shouldn’t be lumps of cream cheese.
- Mix in the whisked eggs. I do this about 1/2 at a time. Be sure to stop mixing once evenly combined as overmixing the batter after the eggs are added can lead to cracks.
- You’ll then pour the cheesecake batter over the crust (with the pan still wrapped in foil). Place the springform pan in the middle of a large roasting pan. Then pour about 1 inch of boiling water into the large roasting pan so that the springform pan is surrounded by water.
- The cheesecake (in the roasting pan surrounded by water) will bake for about 50-60 minutes, or until the top looks almost set but the cheesecake still has a slight wobble.
After the cheesecake is done baking, it will need to cool slowly and then chill in the fridge for at least 6 hours to set before serving. This is standard when making a cheesecake and means that the recipe is perfect for making ahead of time when you have company.
For the caramel topping – you can either use your favourite caramel or make the toffee caramel sauce included in the recipe. It’s made with brown sugar, butter and heavy cream – along with a dash of vanilla and sea salt. You can either top the entire cheesecake with the sauce, or pour the caramel into a gravy boat and let each guest top their own slice with caramel.
Of course, you can’t have banoffee pie without whipped cream. You could top the entire cheesecake with a fluffy cloud of whipped cream the same way that you would a banoffee pie, but for this recipe I decided to add the whipped cream to a piping bag and pipe rosettes around the edges (I used a Wilton 1M tip)
Crunchy biscuit crust, bananas, caramel, whipped cream and the creamiest cheesecake texture – this banoffee cheesecake just might be more delicious that the original!
And if you need more delicious cheesecake recipes, then be sure to try:
Banoffee Cheesecake
Equipment
- 9-inch (23 cm) springform pan
- large roasting pan (big enough for the springform pan to fit inside)
Ingredients
Biscuit Crust
- 2 1/4 cup digestive biscuit crumbs (about 250 grams)
- 1 tablespoon brown sugar
- 1/2 cup unsalted butter (112 grams), melted
Cheesecake Filling
- 24 ounces full-fat cream cheese (680 grams), brick style
- 1/4 cup brown sugar (50 grams), light or dark, I used light
- 3/4 cup white sugar (150 grams), or caster
- 3 tablespoons cornstarch (about 24 grams) , AKA cornflour, or sub with 1/4 cup all-purpose flour (AKA plain flour)
- 1 1/2 cup mashed bananas, about 3-4 bananas
- 1/2 cup sour cream (120 ml)
- 2 teaspoons vanilla extract
- 3 large eggs , whisked
- boiling water, for the waterbath
Caramel Toffee Sauce
- 1/2 cup unsalted butter (112 grams), cut into cubes
- 1 cup brown sugar (210 grams)
- 1 tablespoon golden syrup, or corn syrup
- 1/2 cup heavy cream (120 ml), or whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
To Garnish
- 1/2 cup whipping cream (120 ml)
- dried banana slices
Instructions
- Take the cream cheese, sour cream and eggs out of the fridge about 30 minutes before getting started to ensure that they're at room temperature.
- Preheat the oven to 325F (170C).
- Wrap the outside of a 9-inch (23cm) springform pan with a disposable oven bag or slow cooker liner. Then wrap the outside of the pan with foil at least 3 times so that the bottom and sides are covered and all the seems are covered.
Biscuit Crust
- In a small bowl, mix together the biscuit crumbs, brown sugar and melted butter until evenly mixed.
- Press into the bottom of the prepared pan, creating a slight lip around the edges.
- Bake in the preheated oven for 8 minutes. Remove from the oven (keep the oven turned on).
Cheesecake Filling
- In a large bowl, beat together the cream cheese, brown sugar, granulated sugar and cornstarch (AKA cornflour). Continue beating until smooth and creamy with no lumps. Be sure to occasionally turn off the mixer and scrape down the bottom and sides of the bowl.
- Beat in the mashed bananas, sour cream and vanilla extract. Note: before mashing the bananas, be sure to cut out any bruises. I typically slice out the middle spines as well (the little black dots in the middle).
- Whisk together the eggs in a small bowl. Then mix the whisked eggs into the cheesecake batter. I typically do this by hand with a wire whisk or beat with an electric mixer on a low speed. There may be small lumps from bananas, but there shouldn't be pieces or lumps of egg.
- Pour the cheesecake batter over the crust (the springform pan should still be wrapped). Carefully place the springform in the middle of a large roasting pan. Pour boiling water into the roasting pan until there's about 1 inch (2-3 cm) of boiling water in the pan.
- Bake in the preheated oven, placing the springform pan on a rack about 1/3 from the bottom of the oven. The cheesecake will bake for about 50-60 minutes, or until the top looks just set and the cheesecake still has a slight wobble (similar to a bowl of pudding or jello) but doesn't shake like a glass of milk.
- Turn off the oven and open the oven door. Let the cheesecake cool in the oven with the door open for about 15 minutes. Then remove the roasting pan (with the cheesecake inside) from the oven. Cool at room temperature until the cheesecake reaches room temperature.
- Once room temperature, remove the springform pan from the large roasting pan. Cover the springform pan with foil and place in the fridge for at least 6 hours or overnight.
Toffee Caramel Sauce
- Warm the cream in the microwave (or in a small saucepan over low heat) until warm but not boiling.
- In a separate saucepan, add the cubed butter, brown sugar and golden syrup (or corn syrup). Bring to a gentle boil while gently stirring. Ensure that the sugar is fully dissolved.
- Whisk in the warmed cream. Then remove from the heat and whisk in the vanilla and salt. Cool fully. Sauce can be stored in a glass jar in the fridge overnight.
Topping & Serving
- When ready to serve, beat the whipping cream until stiff peaks form.
- Remove the cheesecake from the fridge. Gently trace around the edges of the springform pan with a thin knife. Then unclamp the outer ring of the pan. If there's condensation on top of the cheesecake, blot off with a paper towel.
- Pour the caramel sauce over the top of the cheesecake. I recommend pouring about 1/2 of the sauce over the cheesecake and pouring the rest into a gravy boat so guests can add more sauce if they choose.
- Add the whipped cream to a piping bag with a star tip (I used a 1M Wilton tip) and pipe rosettes around the edges of the cheesecake. Optionally, decorate with dried banana slices. Alternatively, after slicing the cheesecake you can top each slice with a dollop of whipped cream.
- Slice the cheesecake with a thin, sharp knife. Be sure to slice all the way through the crust.
Notes
- Digestive Biscuits: Can be substituted with graham crumbs. You may need a little extra melted butter – about 1-2 extra tablespoons. It should be enough that the crumbs hold together when squeezed in your palm.
- Cream Cheese: Use full fat, brick style cream cheese. Do not use light, low calorie, low fat or spreadable.
- Bananas: The bananas should be spotty, but still about 40-50% yellow (ie they shouldn’t be entirely black. Measure after mashing. Be sure to slice out any bruises and cut out the black seeds in the middle.
- Make Ahead Tips: Cheesecake can be made the day before you plan to serve. Cool fully, then cover and refrigerate. Toffee caramel sauce can be made up to 1 week before serving. Cool fully, then pour into a glass jar and store in the fridge. If it’s too thick to pour over the cheesecake after being refrigerated, warm up in a saucepan over low heat while gently stirring or in the microwave using 45-second intervals on medium power.
- Nutrition: Details provided are an estimate only and based on 1 slice of cheesecake with whipped cream and toffee caramel sauce, assuming the cheesecake is sliced ingo 14 uniform pieces and all the caramel toffee sauce is used.
