Cheesecake with Banana and Honeycomb
A rich and creamy cheesecake topped with sweet bananas and crunchy honeycomb pieces for a decadent dessert. This indulgent treat balances smooth texture with caramelized crunch.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Digestive biscuits or graham crackers, crushed
- Butter, melted
- Cream cheese
- Sugar
- Eggs
- Heavy cream
- Vanilla extract
- Bananas, sliced
- Honeycomb pieces
Instructions
- Preheat the oven to 325°F (160°C) and line a springform pan.
- Mix crushed biscuits with melted butter and press into the base of the pan. Chill in the refrigerator.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in heavy cream and vanilla extract until combined.
- Pour the filling over the crust.
- Bake for 45–55 minutes until set with a slight wobble in the center.
- Let cool completely, then refrigerate for at least 3–4 hours.
- Before serving, top with sliced bananas and honeycomb pieces.
- Slice and serve chilled.
Notes
- Drizzle melted chocolate on top for extra richness.
- Make a no-bake version by setting the filling with gelatin.
- Add caramel sauce for a banoffee-style twist.
- Include chopped nuts for added crunch.
- Use reduced-fat cream cheese for a lighter option.
- Store in the refrigerator for up to 4 days.
- Freeze without toppings for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
