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–+ servings
Sliced banoffee cheesecake on a platter.
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5 from 3 votes

Banoffee Cheesecake

Banoffee cheesecake is a decadent take on a traditional banoffee pie. It has a baked graham cracker crust topped with a banana cheesecake filling, dulce de leche, sliced bananas, whipped cream, and chocolate curls. This banoffee cheesecake pie is creamy with a crunchy crust and pillowy cream on top.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Cool Time8 hours
Total Time9 hours 40 minutes
Course: Dessert
Cuisine: American, British
Servings: 12
Calories: 434kcal
Author: Callan Wenner

Equipment

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs about 2 sleeves
  • ⅓ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter melted

Cheesecake Batter

  • 24 oz full fat cream cheese very soft room temperature
  • ¾ cups granulated sugar
  • ¼ cup cornstarch
  • 2 large bananas very ripe, mashed
  • 3 large eggs room temperature (whisked)
  • 1 tablespoon vanilla extract
  • ¾ cup full-fat sour cream room temperature

Topping

  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 13-15 oz dulce de leche
  • 2 large bananas perfectly ripe and yellow, sliced ¼” thick
  • semi-sweet chocolate bar for chocolate shavings, optional
US Customary - Metric

Instructions

Graham Cracker Crust

  • Preheat the oven to 350F and grease a 9” springform pan and line the bottom and sides with parchment paper.
  • Combine the graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a bowl with a fork and mix until completely combined and the crumbs are completely moistened.
    2 cups graham cracker crumbs, ⅓ cup granulated sugar, ½ teaspoon cinnamon, ¼ teaspoon kosher salt, ½ cup unsalted butter
  • Add the crumbs to a 9” springform pan and press the crust into the bottom and the whole way up the sides of the pan. Be sure it’s very compact.
  • Note: a ⅓ cup dry measuring cup with straight sides is great for this job.
  • Bake the crust for 10 minutes, then remove to a wire rack to cool completely. Reduce the oven temperature to 315℉. Place an empty 9x13" pan on the very bottom rack of the oven.

Cheesecake Batter

  • To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer on the very lowest setting), add the cream cheese and mix on low speed until broken down and creamy. Scrape down the sides.
    24 oz full fat cream cheese
  • Add the sugar and cornstarch and mix on low speed until combined and smooth. Scrape down the sides again.
    ¾ cups granulated sugar, ¼ cup cornstarch
  • Add the mashed bananas and mix to combine.
    2 large bananas
  • With the mixer running on low speed, slowly pour in the whisked eggs. Continue mixing until you can no longer see streaks of eggs. Scrape down the sides.
    3 large eggs
  • Add the vanilla and sour cream and use a rubber spatula to mix it into the cheesecake batter until fully incorporated. Switch to a rubber spatula and finish mixing by hand, being sure to get to the very bottom of the bowl.
    1 tablespoon vanilla extract, ¾ cup full-fat sour cream
  • Note: the batter may look slightly lumpy from the bananas.
  • Set a pot of water to boil (about 6-8 cups). This will get poured into the 9x13" pan in the oven prior to baking.
  • Add the cheesecake batter into the cooled crust and spread evenly. Gently tap the pan on the counter a few times to remove any air bubbles.

Baking

  • Pull out the bottom oven rack and fill the casserole dish with the boiling water. Carefully push the rack back in, taking care not to slosh water over the sides.
  • Close the door and allow the oven to come back to temperature for a few minutes.
  • Add the cheesecake to the center rack of the oven and bake for 1 hour. The cheesecake is done when the edges are set and the center still has a slight jiggle (but should not be sloshy). Tap the side of the pan to test this. If it’s still sloshy, bake for another 10-15 minutes.
  • Once done, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour. Then, transfer to the counter to cool for another 30 minutes to one hour.
  • Transfer to the refrigerator (uncovered) and chill for at least 6 hours, but overnight is best.

Topping

  • Add the whipped cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a handheld mixer) and whip over medium-low speed until it begins to thicken. Increase the speed to medium-high and whip until soft-medium peaks form. Set aside.
    1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
  • Note: If the cheesecake has any condensation on the surface, gently pat a paper towel over top to remove it.
  • Spread the dulce de leche evenly over top of the cheesecake, then layer the banana slices on top.
    13-15 oz dulce de leche, 2 large bananas
  • Spread the whipped cream over top of the bananas, making decorative swoops.
  • If desired, add chocolate shavings (by scraping a vegetable peeler on the side of a chocolate bar) on top of the whipped cream before slicing and serving.
    semi-sweet chocolate bar

Video

Notes

Store the banoffee cheesecake uncovered in the fridge for up to 4 days. Any banana pieces exposed to air will start to turn brown on day 2, but will still taste fine.
Add a piece of plastic wrap or parchment paper to the cut sides of the cheesecake. This helps keep the toppings from sliding down the edges.

Nutrition

Calories: 434kcal | Carbohydrates: 49g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 570mg | Potassium: 405mg | Fiber: 2g | Sugar: 33g | Vitamin A: 753IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 1mg