White Chocolate Cheesecake Squares with Caramelized Banana Topping
A touch of cardamom makes the white chocolate in this cheesecake really stand out, and the caramelized banana sauce makes a rich and decadent finish. You can make this in a party-friendly 13 x 9 x 2 baking pan, or use a traditional 9-inch springform using about 2/3 of the crust and topping.
A touch of cardamom makes the white chocolate in this cheesecake really stand out, and the caramelized banana sauce makes a rich and decadent finish. You can make this in a party-friendly 13 x 9 x 2 baking pan, or use a traditional 9-inch springform using about 2/3 of the crust and topping.
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 3 large eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- topping
- 2 tablespoons sugar
- 1/2 teaspoon nutmeg
- crust
- filling
- 2 tablespoons packed brown sugar
- nonstick vegetable oil spray
- 1 3/4 cup sugar
- 2 1/4 cups finely ground graham crackers (about 16-18 whole crackers)
- 1 stick unsalted butter, melted
- 3 8 oz. packages cream cheese, room temperature
- 8 oz. white chocolate, chopped (i recommend ghiradelli or other fine quality chocolate like green & blacks)
- 1/2 teaspoon ground cardamom
- 3 whole bananas, sliced 1/2 inch thick
- 2 tablespoons unsalted butter (1/4 stick)
- 2 tablespoons rum (optional)
- 2 cups sour cream (optional)
- 3 tablespoons sugar (optional)
- Carbohydrate 3.66289667061207 g
- Cholesterol 145.433750004739 mg
- Fat 35.4724270848455 g
- Fiber 0.331427093233528 g
- Protein 2.41691854210519 g
- Saturated Fat 22.0133899800833 g
- Serving Size 1 1 Serving (95g)
- Sodium 943.599188389659 mg
- Sugar 3.33146957737854 g
- Trans Fat 2.56607322926841 g
- Calories 340 calories
Step-by-step
- Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with non-stick cooking spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
- In a medium saucepan, heat heavy whipping cream over medium heat until almost at a boil. Remove from heat and add chopped chocolate, mixing until smooth. Set aside. In a large mixing bowl, beat together cream cheese and sugar until smooth and creamy. Add eggs 1 at a time, beating just until blended. Add white chocolate mixture, vanilla, and cardamom; beat until fully combined. Spread batter evenly over cooled crust. Bake at 350°F until just set in center and edges are puffed and slightly cracked, about 40-45 minutes. Transfer to rack; cool completely.
- Set oven to Broil. Cut bananas width-wise into approximately 1/2 inch slices. Arrange in one layer on rimmed cookie sheet or baking pan. Add water, butter, brown sugar, vanilla, cinnamon, nutmeg and rum (optional) to a small saucepan. Whisk over medium heat until butter is melted and sugar is fully dissolved. Pour 3/4 mixture over arranged bananas and set in broiler. Broil for 3-4 minutes, then pour remaining mixture over bananas and finish broiling for another 2-3 minutes. Remove from heat and allow mixture to cool on a counter top, approximately 30 minutes. Using a spatula, arrange bananas in a single layer on top of cooled cheesecake.
- If desired, blend 2 cups sour cream with 3 tablespoons sugar and then spoon over banana topping. Alternatively, you can cover or serve with your preferred whipped cream. Refrigerate overnight, at least 8 hours.
- Cut into 24 squares and serve.
Baking white chocolate into a denser batter frequently leads to scorching because high cocoa butter content burns easily if exposed to direct, unregulated heat. Preventing this requires careful melting techniques and room temperature dairy items that incorporate smoothly without overbeating. Pairing this rich, sweet dessert requires high acidity to cut through the heavy fat content and dense mouthfeel.
- Serve small squares alongside unsweetened black coffee or a dry sparkling wine like Prosecco to balance the sweetness of the white chocolate and caramelized bananas.
- Bring the cream cheese to 68 degrees Fahrenheit before mixing to prevent lumps from forming in the batter.
- Add eggs strictly one at a time, mixing on low speed to avoid whipping excess air into the batter, which causes surface cracking during baking.
- Utilize a metal 13x9x2-inch baking pan rather than glass to ensure even heat conduction along the bottom and sides of the crust.
- Store the finished squares covered in the refrigerator for up to three days, though the banana topping is best applied closer to serving time to maintain structural integrity.
Fresh bananas yield a firmer texture under the broiler compared to overripe fruit, which releases too much moisture and prevents proper caramelization. Proper chilling overnight solidifies the custard structure completely before slicing into 24 distinct portions.
