Have you ever heard of this things call Banofee Pie?
The first time I heard of it I was watching “The Chew” and I saw Carla make it. In case you have no idea what I am talking about or are curious as to what is in it let’s just say that its a sugar pie that tastes like bananas. There is nothing healthy about that pie. It does look good though. You know I have been make some delicious no bake cheese cakes lately. I made the Oreo Cheesecake and the Peanut Butter Brownie Cheesecake. Now I’m going add one more in the mix and that is this Banoffee Cheesecake that you are looking at in that picture above this paragraph. Now you have three no bake cheesecakes you can make for the holidays.
Originally this was going to be a Banana Pudding Cheesecake but I thought adding toffee on top would kick it up a notch. Then I thought how it I should just call it “Banoffee Cheesecake”. Makes sense, right? I know Banana Pudding is made with Vanilla Wafers but since I’ve made Paula Deen’s “Not Yo Mama’s Banana Pudding” I can’t turn back to regular boring vanilla wafers. There is something about the butteriness of the shortbread cookie that gives the pudding some contrast and depth of flavor. It’s like a wonderful surprise. So! The holidays are coming up and people are starting to collect their recipes and get some ideas. These cakes are desserts your family will most certainly love for sure.
NOTE: If you are making them to travel to your family I recommend keep them in the freezer until you leave so they can hold during travel and don’t melt or fall as much.
Let’s get ready for the holidays!
Banoffee Cheesecake
Ingredients
- 1 package Sandy’s Shortbread Cookies
- 3 c. shortbread crumbs
- 8 tbsp. melted butter
- 20 oz. cream cheese, softened
- 14 oz. condensed sweetened milk
- 1 1/2 c. heavy whipping cream
- 3/4 c. banana pudding, prepared
- 1 c. shortbread chunks
- 2 1/2 medium bananas, sliced
- TOFFEE SAUCE
- 3/4 c. dark brown sugar + 1 tbsp.
- 2 tbsp. dark corn syrup
- 3/4 stick butter
- 2/3 c. heavy cream, room temperature
Instructions
- Make the toffee sauce first. In a medium sized sauce pan, bring syrup, sugar, and butter in the pan and bring to boil. Stir to make sure that it doesn’t burn or stick and the sugar dissolves. This should take about 5 minutes. Stir in the heavy cream slowly while stirring at the same time. The sauce will bubble but still stir. Once the cream is mixed in take off the heat and allow to completely cool.
- In a small bowl, add the shortbread crumbs and pour the melted butter on top. Mix together. The crust will look like wet grains of sand. Press into the bottom of a butter 9 in Springform pan. Set aside.
- In a separate bowl, beat the heavy cream until stiff peaks form. Set aside.
- In another separate bowl, cream the cream cheese, add the condensed sweetened milk, and banana pudding. Fold in the whipped cream, banana slices, and cup of shortbread chunks. Spread mixture on top of shortbread cookie crust. Pour the cooled toffee sauce on top of the mixture and place in freezer or refrigerator overnight.
- Garnish the top however you want. You can add more shortbread crumbs on top, piped whipped cream, or you can leave it as is.
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