#BanoffeeCheesecake #Cheesecake #Tart
Banoffee Cheesecake Tart
This decadent Banoffee Cheesecake Tart is a match made in heaven. With a creamy cheesecake filling, a crunchy oat-based crust, and a sticky-sweet banana caramel topping, it’s the perfect dessert for any special occasion.
Ingredients:
- For the crust:
- 1 cup rolled oats
- 3 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- Pinch of salt
- For the filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- For the topping:
- 2/3 cup light brown sugar
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon sea salt
- 2 cups sliced ripe bananas
Directions:
- Preheat oven to 350°F. Grease an 8-inch round tart pan with butter.
- To make the crust: In a medium bowl, combine the oats, melted butter, light brown sugar, and salt. Press the mixture into the bottom and up the sides of the prepared tart pan. Bake for 15 minutes, or until lightly golden brown.
- To make the filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs, one at a time, and beat until incorporated. Stir in the vanilla extract until combined. Pour the filling into the prepared crust and bake for 40 minutes, or until golden brown and set. Allow to cool for at least 1 hour.
- To make the topping: In a small saucepan, combine the light brown sugar, heavy cream, butter, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is thick and bubbly. Remove from the heat and stir in the sliced bananas. Pour the topping over the cooled cheesecake and refrigerate for at least 2 hours before serving.
#BanoffeeCheesecake #Cheesecake #Tart