Ingrédients

• 1 3/4 cups graham cracker crumbs
• 1/2 cup butter, browned
• 1/4 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• FILLING:
• 1 1/2 lb. cream cheese, softened
• 3 eggs, room temperature
• 7 ounces sour cream
• 1 1/4 cups Monin Banana Purée
• 1 1/2 Tbsp. vanilla extract
• 1 1/2 Tbsp. lemon juice
• 1 1/2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1 cup heavy cream

Verre: Culinary

Taille du verre: 1 cheesecake.

Instructions

1. Preheat oven to 300°F.
2. Prep a 9-inch spring form pan by lining the bottom with parchment and spraying with oil.
3. Mix graham cracker crumbs, melted butter, spices, salt, and sugar in a mixing bowl. Press firmly onto bottom and up the sides of a deep 9-inch springform pan. Bake for 15 minutes and allow to cool at room temperature.
4. Once cooled, line the outride of the pan with plastic wrap, then aluminum foil.
5. Place the cream cheese and sugar into a mixing bowl and beat until creamy and smooth.
6. Add the eggs, one at a time, beating on low speed after each addition until blended.
7. Add the puree, sour cream, spices, vanilla extract and lemon juice and beat until blended.
8. Add heavy cream and beat again until all ingredients are fully combined.
9. Pour the filling into the prepared crust. Place the cheesecake into a water bath.
10. Bake for 1 hour and 30 minutes rotating the pan halfway through.
11. Turn oven off. Open oven door slightly. Let cheesecake set in oven for 1 hour.
12. Remove cheesecake from oven; cool completely. Refrigerate for at least 4 hours or overnight before removing pan.
13. Slice cheesecake and top with Sea Salt Caramel Toffee Sauce.