Steps to Make Banoffee Cheesecake Recipe

Turtles&Reg; Cheesecake

Make sure you use the ripest bananas you can find to give this dessert a really full, sweet banana.

Recipe Summary Turtles&Reg; Cheesecake

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

Ingredients | Banoffee Cheesecake Recipe

2 cups vanilla wafer crumbs

6 tablespoons unsalted butter

14 ounces individually wrapped caramels, unwrapped

1 (5 ounce) can evaporated milk

1 cup chopped pecans

3 (8 ounce) packages cream cheese

½ cup white sugar

1 ½ teaspoons vanilla extract

2 eggs

½ cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.

Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.

Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.

In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.

In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.

Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

TURTLES® is a registered trademark of DeMet's Candy Company.

Info | Banoffee Cheesecake Recipe

Servings: 12 Yield: 1 -9 inch round cheesecake

TAG : Turtles&Reg; Cheesecake

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