Banana caramel cheesecake

By Hope Malau
14 April 2016

This is for cheesecake and banana fans. Keeping the cheesecake in the oven to cool helps it not to crack on top and cool off slowly.

Serves: 6 Preparation: 20 min Cooking: 1 hr Resting: 2 hrs

  • 300 g ginger biscuits, broken into pieces
  • 125 g butter, melted
  • 4 x 250 g cream cheese, softened
  • 300 g sour cream
  • 200 ml (¾ c) caster sugar
  • 4 eggs
  • 10 ml (2 t) ground ginger
  • 5 ml (1 t) cinnamon


  • 125 ml (½ c) caster sugar
  • 30 g butter
  • 200 ml (¾ c) cream
  • 1 banana, sliced

Preheat the oven to 150 °C. Grease a 20 cm spring-form pan. Line the base and sides with baking paper.

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1. Process the biscuits in a blender until finely crushed. Add the butter. Process until combined. Spoon into a pan and use a straight-sided glass to spread and press over the base. Place in the fridge for 30 minutes or until firm.

2. Process the cream cheese, sour cream and sugar in a clean blender until smooth. Add the eggs, ginger and cinnamon. Process until smooth. Pour the mixture into the pan.

3. Place on a baking tray. Bake for 1 hour or until almost set. Turn the oven off and leave the tray in the oven with the door ajar for 2 hours to cool. Place in the fridge to chill.

4. BANANA CARAMEL SAUCEPour the sugar into a frying pan over medium heat. When the sugar starts to melt at the sides add the butter. When melted, pour in the cream while stirring with a whisk until well incorporated. If any sugar solids remain, strain through a sieve.

5. Add the sliced banana to the caramel and set aside to cool. Spoon the sauce over the cheesecake and serve.

You may also like: Banana cake with caramel icing

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