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Prep Time:
40 mins
Cook Time:
10 mins
Chill Time:
5 hrs
Total Time:
5 hrs 50 mins
Servings:
16
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Ingredients
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Crust:
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1 1/4 cups graham cracker crumbs
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3 tablespoons white sugar
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1/3 cup butter, melted
Toffee Sauce Filling:
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1/4 cup butter
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1/3 cup packed dark brown sugar
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1/3 cup whipping cream
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1/2 teaspoon vanilla extract
Cheesecake:
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2 (8-ounce) packages cream cheese, softened
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1 (14-ounce) can sweetened condensed milk
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1 1/2 cups whipping cream
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1 (3.4-ounce) package vanilla-flavor instant pudding mix
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5 tablespoons banana-flavor instant pudding mix (about 1/2 of 3.4-ounce package)
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1 1/2 teaspoons vanilla extract
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1/8 teaspoon salt
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2 large bananas, thinly sliced
Toppers:
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2 cups sweetened whipped cream
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chocolate shavings
Directions
Gather all ingredients.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
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.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Pour crust mixture into prepared pan and press evenly onto bottom. Chill crust in the refrigerator for at least 1 hour.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
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.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
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.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
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.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Add pudding mixes, 1 1/2 teaspoon vanilla, and salt; beat until smooth and well combined (mixture will be very thick).
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Spread half of the pudding mixture over the chilled crust in the pan. Top with toffee sauce filling, spreading to an even layer.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
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).
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Cut into 16 bars. Top cheesecake bars with sweetened whipped cream and chocolate shavings.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
I Made It
Nutrition Facts (per serving)
472
Calories
32g
Fat
42g
Carbs
6g
Protein
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Nutrition Facts
Servings Per Recipe
16
Calories
472
% Daily Value *
Total Fat
32g
41%
Saturated Fat
19g
97%
Cholesterol
95mg
32%
Sodium
332mg
14%
Total Carbohydrate
42g
15%
Dietary Fiber
1g
2%
Total Sugars
35g
Protein
6g
13%
Vitamin C
2mg
3%
Calcium
166mg
13%
Iron
0mg
3%
Potassium
282mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
