Banana Toffee Delight Cheesecake

Ingredients

Banana Pudding Base

• 1 cup graham cracker crumbs
• 1/2 cup finely crushed banana chips
• 1/4 cup melted butter

Cream Cheese Filling

• 16 oz. (2 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 ripe bananas, mashed

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup chopped pecans

Instructions

Banana Pudding Base

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs, crushed banana chips, and melted butter until well combined.
3. Press the mixture evenly onto the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then allow to cool completely before adding the filling.

Cream Cheese Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the granulated sugar and beat until well combined.
3. Beat in the eggs, one at a time, until fully incorporated.
4. Mix in the sour cream and vanilla extract until smooth.
5. Fold in the mashed bananas until evenly distributed.
6. Pour the filling over the cooled banana pudding base.

Bake

1. Bake the cheesecake at 350°F (175°C) for about 55-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
3. Remove from the oven and refrigerate for at least 4 hours, or overnight.

Toffee Crunch Topping

1. Once the cheesecake is fully chilled, sprinkle the toffee bits and chopped pecans evenly over the top.
2. For an extra crunch, lightly press the toffee bits and pecans into the surface of the cheesecake using a piece of parchment paper.

Serve

1. Carefully remove the sides of the springform pan before serving.
2. Slice the cheesecake and enjoy your Banana Toffee Delight Cheesecake!