Banana Pudding Basque Cheesecake Recipe
banana caramel, Nilla Wafer crumble
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Ingredients
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Cheesecake Base
Banana Caramel Topping
Nilla Wafer Crumble
Method
Cheesecake Base
- 1
Prepare the cheesecake batter
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to mix until well combined.
- 2
Incorporate eggs
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- 3
Add flour
Gently fold in the all-purpose flour until just combined, being careful not to overmix.
- 4
Bake the cheesecake
Preheat the oven to 400°F (200°C). Pour the cheesecake batter into a greased springform pan and bake for about 25-30 minutes, or until the top is dark golden brown and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- 5
Chill
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Banana Caramel Topping
- 6
Prepare the caramel
In a saucepan over medium heat, melt the butter and brown sugar together, stirring until combined and bubbling.
- 7
Add bananas
Slice the ripe bananas and add them to the caramel mixture. Cook for about 2-3 minutes until the bananas are softened.
- 8
Finish the caramel sauce
Slowly stir in the heavy cream and cook for an additional 2 minutes, allowing the sauce to thicken slightly. Remove from heat and let cool.
Nilla Wafer Crumble
- 9
Crush the wafers
In a food processor, pulse the Nilla Wafers until they are fine crumbs.
- 10
- 11
Bake the crumble
Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for 10 minutes, or until lightly golden. Let cool.