Baked Banana and White Chocolate Cheesecake

Baked Banana and White Chocolate Cheesecake
30 Mins
Prep time
60 Mins
Cooking time
Serves 12

What you need

  • 1 1/2 cups biscuit crumbs
  • 80g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • ¾ cup caster sugar
  • 4 eggs
  • 300mls sour cream
  • 125g CADBURY White Chocolate Melts, melted and cooled slightly
  • 3 ripe bananas, mashed well to make 1 cup
  • 1 cup caster sugar
  • ½ cup water
  • 1 cup thickened cream
  • Bananas, extra sliced for decoration
  • Roasted macadamias for decoration
  • CADBURY Caramello Eggs, halved optional

How to make it

  1. COMBINE the chocolate biscuit crumbs and butter. Press into the base of a greased and fully paper lined (ensure the paper extends 3-4 cm above the top of the pan) 24 cm round springform pan. Chill.
  2. BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream, chocolate and mashed banana. Pour the filling into the prepared base. Bake in a moderately slow oven 160°C for 45-50 minutes or until just set. Cool in the oven with door ajar. Chill.
  3. COMBINE the sugar and water in a saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil and boil without stirring until the mixture is a golden amber colour, remove from the heat then very gently stir through the cream until smooth. Allow to cool. 
  4. COVER the top of the cheesecake with the extra sliced bananas, macadamias and Caramello eggs, then drizzle over the caramel sauce. Serve immediately.