Egmont Dulce De Leche – Dulce de Leche banana & pecan cheesecake

Egmont Dulce De Leche – Dulce de Leche banana & pecan cheesecake

Sheer decadence! This takes cheesecake to another level! Sweet, creamy dulce de leche mixed with fresh banana and a pop of bitter dark chocolate is simply moreish! It’s an easy crowd pleaser and very simple to make!


Prep time: 20 mins

Cooking time: 45-50 mins

Setting time 4 hours



For the base:

200g digestive biscuits

60g melted butter


For the filling:

½ x cup of Egmont Dulce De Leche

1 x banana

600g light cream cheese, at room temperature

1 tsp. vanilla extract

2 large eggs at room temperature


For the topping:

2 x bananas

6 cubes of very dark chocolate grated

½ cup pecans

1-2 teaspoons dulce de leche to drizzle




  • Begin by pre-heating your oven to 160 degrees.
  • Get all your ingredients ready and put the 200g digestive biscuits in a freezer bag to crush.
  • To create the base, crush the biscuits with a rolling pin until they make a light crumb.
  • From there, line a circular baking pan with baking paper and set aside.
  • Melt the butter, add to the digestive base and mix to combine. Transfer to your prepared baking tin and press down with the back of a spoon to get one even layer.
  • Set aside.
  • Chop 1 banana and place slices all over the base of the cheesecake.
  • For the filling begin by mashing a ripe banana until liquid. From there, start to mix the cream cheese with the dulce de leche and vanilla extract.
  • Next, add the eggs and mix until it is well combined.
  • Pour the filling on the digestive base and then place into the oven for about 45 minutes.
  • The centre of the cheesecake can still jiggle a bit when you move the pan but the sides should be starting to form a crust.
  • Take out of the oven and let cool down completely. From there, place in the fridge for 4 hours.
  • To finish – slice the remaining banana thinly and place on top the cheesecake. Slightly crush the pecans and sprinkle them all over the cake.
  • Drizzle the remaining dulce de leche over the whole cheesecake and then sprinkle with dark chocolate.
  • Slice and serve immediately.
  • This cheesecake can be kept in the fridge for up to 3 days when wrapped in tinfoil.



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