Banoffee Cheesecake With Toffee Pecan Sauce Recipe

Name: Banoffee Cheesecake With Toffee Pecan Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounce Sweet oat biscuits; 1 1/2 ounce Melted butter; 1 1/2 ounce Pecan nuts; 3 med Size ripe bananas, (8oz peeled weight); 1 Tbsp. Lemon juice; 3 x Large eggs, size 1; 12 ounce Medium fat curd cheese; 1 x 200 gram tub fromage frais; 8 ounce Caster sugar; 2 ounce Butter; 3 ounce Soft brown sugar; 1 1/2 ounce Pecan nuts; 2 ounce Granulated sugar; 5 ounce Golden brown syrup; 5 ounce Double cream; 3 med Size ripe bananas; 2 Tbsp. Lemon juice

Servings: persons

4 ounce Sweet oat biscuits
1 1/2 ounce Melted butter
1 1/2 ounce Pecan nuts
3 med Size ripe bananas, (8oz peeled weight)
1 Tbsp. Lemon juice
3 x Large eggs, size 1
12 ounce Medium fat curd cheese
1 x 200 gram tub fromage frais
8 ounce Caster sugar
2 ounce Butter
3 ounce Soft brown sugar
1 1/2 ounce Pecan nuts
2 ounce Granulated sugar
5 ounce Golden brown syrup
5 ounce Double cream
3 med Size ripe bananas
2 Tbsp. Lemon juice

1
Preheat oven to 150C/gas mark 2.
2
For the base: Place biscuits in bowl and crush them.
3
Add in melted butter and minced pecan nuts.
4
Mix well and put in cake base.
5
Pre-bake in oven for 15 min.
6
For the filling: Blend bananas and lemon juice in processor till smooth then simply add in the rest of the filling ingredients.
7
Blend and pour over biscuit base.
8
Bake on middle shelf of oven for 1 hour.
9
For the sauce: In a saucepan, place butter, sugars and syrup and over a low heat let everything dissolve completely.
10
Pour in cream and stir till smooth.
11
Add in the chipped pecan nuts and stir.
12
Remove from the heat and allow to cold completely before pouring into a jug ready for serving.
13
Decorate with slices of banana which have been soaked in lemon juice and serve with the sauce.

1388

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 ounce Sweet oat biscuits, 1 1/2 ounce Melted butter, 1 1/2 ounce Pecan nuts, 3 med Size ripe bananas, (8oz peeled weight), and more.

Yes, Banoffee Cheesecake With Toffee Pecan Sauce Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!