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Baked banana and caramel cheesecake slice
Baked banana and caramel cheesecake slice
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Decadent cheesecake with crispy crust, creamy cheese filling, and caramelized top.
Ingredients:
  • Melted butter, to grease
  • 180g plain sweet biscuits (like Arnott's Nice)
  • 80g butter, melted, cooled
  • 80ml (1/3 cup) thin cream
  • 200g hard caramel lollies (like Pascall's Columbines), unwrapped
  • 2 250g pkts cream cheese, at room temperature
  • 115g (1/2 cup) caster sugar
  • 4.40 gm vanilla essence
  • 4 eggs, at room temperature
  • 270g (1 cup) mashed banana
Instructions:
  • Preheat the oven to 170°C. Grease a 23cm square cake pan with melted butter and line the base and two opposite sides with overhanging non-stick baking paper. Repeat the process for the remaining two sides with another piece of baking paper.
  • In a food processor, finely crush the biscuits. Add butter and process until well combined. Press the mixture evenly over the base of the pan using the back of a spoon. Refrigerate until needed.
  • In a small saucepan, gently warm the cream over medium-high heat until it starts to simmer. Lower the heat and stir in the lollies. Cook and stir for 1-2 minutes until the lollies melt and the mixture becomes smooth. Set aside 2 tablespoons of the caramel mixture. Pour the rest over the biscuit base and chill in the fridge for 10-15 minutes until the caramel sets.
  • In a bowl, use an electric beater to blend cream cheese, sugar, and vanilla essence until smooth, about 3 minutes. Scrape down the sides of the bowl with a spatula as needed. Beat in the eggs one at a time. Gently stir in the banana until fully combined. Pour mixture over the base. Drizzle with reserved caramel, and swirl with a skewer to create a decorative pattern on top of the cheesecake. Warm the caramel slightly if needed for drizzling.
  • Bake in a preheated oven for 35-40 minutes, or until the center is just set. Let it cool, then chill in the fridge for 3-4 hours or overnight until firm. Use the parchment paper to easily remove from the pan and cut into slices before serving.

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