Banana toffee cheesecake

    (83)
    4 hours

    This is an easy and decadent cheesecake that looks quite impressive when drizzled with toffee sauce. I sometimes double the base recipe to make it just a bit thicker.


    87 people made this

    Ingredients
    Serves: 12 

    • 175g digestive biscuit crumbs
    • 4 tablespoons caster sugar
    • 75g butter or margarine, melted
    • 700g cream cheese, softened
    • 150g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 100g mashed banana
    • 350ml evaporated milk
    • 2 (225g) bags individually wrapped dairy toffee, unwrapped
    • 1 banana, sliced

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:3hr chilling  ›  Ready in:4hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a medium bowl, mix together the digestive biscuit crumbs, 4 tablespoons sugar and melted margarine. Press into the bottom of a greased 20x30cm baking dish.
    3. In another bowl, mix together the cream cheese and 150g sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared base.
    4. Bake for 30 minutes in the preheated oven, or until the centre is set. Cool, and refrigerate for at least 3 hours.
    5. Combine evaporated milk and toffee in a saucepan over medium heat. Cook stirring frequently until toffee is melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle toffee sauce.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (83)

    Reviews in English (68)

    by
    63

    The cheesecake itself is wonderful -- almost the texture of banana pudding, with a thick, flavorful crust. Maybe it's because the crust wasn't baked ahead of time, or maybe because I only used an 8x12 baking dish, but it came out very thick and with a great texture, unlike some crusts that fall apart when you serve them. But the other reviewers are right, the caramel sauce is a flop, it's like water. Next time I'll just use pre-made caramel topping, if anything. BTW, don't forget to douse the banana slices in lemon juice or vitamin C before garnishing, so they don't turn brown.  -  28 Jan 2003  (Review from Allrecipes US | Canada)

    by
    46

    I made this for a dinner party and it was a big hit! Everyone loved it! Took the advice of different people here. I doubled the amount of mashed bananas and I think it definitely gave the cake a better, stronger, more "banana" flavor. I also "cheated" and just used a jar of caramel sauce from the store. Shortly before serving, I decorated the top with the caramel sauce and sliced bananas around the rim. This cake is so easy but tastes like you slaved over it for hours! Will definitely be making this again!!  -  05 Jan 2007  (Review from Allrecipes US | Canada)

    by
    38

    The cheesecake is very creamy! Not dry like some cheesecakes. Good Crust, just a hint of sweetness. Next time I'd make it 1 cup banana for more flavor. Also, the caramels should be melted in a double broiler and add the evaporated milk slowly until it reaches the consistency desired. Drizzle on cool cheesecake. Cover to keep from drying out. Family liked it and so did co-workers! Thanks for sharing.  -  14 Nov 2002  (Review from Allrecipes US | Canada)

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