Ingrédients pour Banana Caramel Cheesecake
- 1 ½ cups (150g) oatmeal cookies
- ½ cup (60g) pecans
- ¾ cup + 2 tablespoons (198g) unsalted butter
- 1 ¼ cups (250g) packed light brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons dark rum (optional)
- 3 ripe bananas, sliced
- 2 (8 ounce) packages (566g) cream cheese
- 4 large eggs
- 2 teaspoons vanilla extract
- (not used)
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- 2 tablespoons (30ml) light corn syrup
- ½ cup (120ml) heavy cream
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Comment préparer Banana Caramel Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan and wrap the bottom in foil.
- Crust: In a food processor, pulse 1 ½ cups (150g) oatmeal cookies and ½ cup (60g) pecans until finely crumbed.
- Add ¼ cup (55g) melted unsalted butter and pulse until combined.
- Press mixture into the bottom of the prepared springform pan and bake for 12 minutes.
- Let cool completely while preparing the banana layer.
- Banana Layer: In a medium saucepan, melt 2 tablespoons (30g) butter over medium-high heat. Add ½ cup (100g) packed light brown sugar and stir until melted and bubbling.
- Stir in 1 teaspoon vanilla extract, 1 tablespoon dark rum (optional), and 3 ripe bananas, sliced.
- Stir gently to coat and warm through. Pour into the cooled crust.
- Cheesecake Filling: In a large bowl, beat 2 (8 ounce) packages (566g) cream cheese until smooth and creamy.
- Gradually add ¾ cup (150g) packed light brown sugar, beating well after each addition.
- Beat in ½ cup (113g) unsalted butter, softened.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 1 tablespoon dark rum (optional).
- Pour the cheesecake batter over the caramelized banana layer in the springform pan.
- Water Bath: Place the springform pan in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the springform pan.
- Bake for 30 minutes at 350°F (175°C), then reduce the oven temperature to 325°F (160°C).
- Bake for another 30-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Remove from the water bath and let cool completely on a wire rack for at least 2 hours before refrigerating overnight.
- Caramel Topping: In a medium saucepan, combine 1 cup (200g) granulated sugar, ¼ cup (60ml) water, and 2 tablespoons (30ml) light corn syrup or lemon juice.
- Bring to a boil over medium heat without stirring. Cook, swirling the pan occasionally, until the mixture turns a rich amber color.
- Remove from heat and carefully whisk in ½ cup (120ml) heavy cream. (Be cautious as it will bubble up).
- Return to medium heat and simmer for about 5 minutes, or until slightly thickened, stirring occasionally.
- Cool completely, then pour over the chilled cheesecake.
- Refrigerate for at least 2 hours before serving.
- To serve, run a thin knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and slice with a warm, dry knife.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
269g
Fat
166g
Carbs
28g
