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

Ingredients:

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

Instructions:

• 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.

ENJOY!