Banoffee Cheesecake Bars
Ingredients
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons white sugar
- 1/3 cup butter, melted
- 1/4 cup butter
- 1/3 cup packed dark brown sugar
- 1/3 cup whipping cream
- 1/2 teaspoon vanilla extract
- 2 8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups whipping cream
- 1 (3.4-ounce) package anilla-flavor instant pudding mix
- 5 tablespoons banana-flavor instant pudding mix
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 large bananas, thinly sliced
- 2 cups whipped cream
- chocolate shavings
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Instructions
- Gather all ingredients.
- For the Crust: Line a 9-inch square baking pan with parchment paper, letting excess overhang on two sides. Stir together the graham cracker crumbs and white sugar in a medium bowl. Add 1/3 cup melted butter; stir to combine.
- Pour crust mixture into prepared pan and press evenly onto bottom. Chill crust in the refrigerator for at least 1 hour.
- For the Toffee Sauce Filling: Meanwhile, melt 1/4 cup butter in a small saucepan over medium heat. Stir in brown sugar. Bring to a boil and stir until sugar is dissolved. Reduce heat and boil gently, uncovered, for 5 minutes, stirring occasionally.
- Carefully stir in 1/3 cup whipping cream. Return to a boil and cook, stirring constantly, until slightly thickened, about 3 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Let cool to room temperature.
- For the Cheesecake: Beat cream cheese in a large bowl with an electric mixer at medium speed until light and fluffy. Add sweetened condensed milk and 1 1/2 cups whipping cream; beat until smooth, scraping down sides of bowl as needed.
- Add pudding mixes, 1 1/2 teaspoon vanilla, and salt; beat until smooth and well combined (mixture will be very thick).
- Spread half of the pudding mixture over the chilled crust in the pan. Top with toffee sauce filling, spreading to an even layer.
- Arrange banana slices in an even layer over the toffee filling. Top with dollops of the remaining pudding mixture, carefully spreading in an even layer. Chill, covered, at least 4 hours (or up to overnight).
- Cut into 16 bars. Top cheesecake bars with sweetened whipped cream and chocolate shavings.
Source
Original recipe: View Original