Cracker Jack Banana Cheesecake
Servings: 10
Equipment
- 9 or 10-inch springform cake pan
- Non-stick baking paper
- Non-stick baking spray or melted butter
- Measuring cups and spoons
- Food processor, optional but recommended
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
- Cooling rack
- Plastic wrap
Ingredients
Ingredients for the Crust
- 3/4 cup rolled oats
- 1/2 cup cake flour
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup salted butter softened at room temperature
Ingredients for the Cheesecake
- 16 ounces full-fat cream cheese softened at room temperature
- 1/2 cup fine caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 3.4- ounce box banana-flavored instant pudding
Ingredients for the Caramel Drizzle and Garnished
- 1/4 cup salted butter
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 1/2 can 15-ounce can sweetened condensed milk
- Cracker Jack popcorn and peanuts for garnish
Instructions
- Preheat your oven to 350ºF (180ºC). Then, line a 9 or 10-inch springform cake pan with non-stick baking paper. For adding protection, spray the sides with a non-stick baking spray or brush it with melted butter.
- To start making the cheesecake oat crust, add all of the dry ingredients inside a food processor. Pulse the mixture until the oats are finely crushed and the ingredients are distributed evenly.
- Then, add the vanilla extract and softened butter. Mix the ingredients together again until you have a uniform texture.
- Press the oat crust mixture into the lined springform cake pan. You can flatten the top by pressing it with the back of a measuring cup or flat-bottomed mug.
- Then, pre-bake the cheesecake crust in your preheated oven for about 10 minutes. Remove it from the oven and allow it to cool completely.
- For the Cracker Jack banana cheesecake filling, place the softened cream cheese and sugar in a large mixing bowl. Cream the ingredients together until they become light and the sugar has almost dissolved. Then, quickly whisk in the vanilla extract.
- Next, add the large eggs one at a time. Between the additions, make sure to mix the beaten cream cheese until the egg has almost been fully incorporated.
- Finally, whisk in the banana pudding mix. Make sure to mix until you have a uniform cheesecake batter.
- Gently pour the cheesecake filling over your crust-lined cheesecake pan. Then, bake it for roughly 55-60 minutes.
- You can test the doneness of the cheesecake by doing a jiggle test. Shake the cheesecake pan to see how much jiggle like jelly. Only the middle inch or two should move. This is when the cheesecake has been baked to perfection.
- Alternatively, you can test the internal temperature of the cheesecake. When done, the center part should have a reading of 150ºF (65.5ºC).
- Once baked, switch off the oven and slightly crack the door open. Then, allow the cheesecake to cool for an hour.
- Then, remove it and allow it to cool completely at room temperature. Keep the cheesecake inside the pan and wrap it with plastic or saran wrap. Place the cheesecake inside the fridge and allow it to set for at least 6 to 8 hours, but preferably overnight.
- To make the caramel drizzle, melt the butter inside a large saucepan. Once melted, add the brown sugar, maple syrup, and condensed milk. Then, bring the mixture to a boil until it reaches 220ºF (104.4ºC).
- Then, remove the caramel sauce from the heat and allow it to cool completely at room temperature.
- Finally, remove the cheesecake from the springform pan. Then, place it on a cake stand or serving board. Drizzle the cheesecake with your homemade caramel sauce and garnish it with Cracker Jack popcorn and peanuts.
Notes
You can use a graham cracker crust recipe too, but the earthy flavor of the rolled oats goes well with the popcorn and peanuts.
To remove your cheesecake from the springform cake pan, have a look at this tutorial for the best steps and tricks.
You can easily make a salted caramel sauce by adding some salted butter and sea salt flakes. Just add a little bit at a time to slowly adjust the flavor. You don't want to end up with a salty mess!
You can make this entire recipe inside a square pan to create easy banana cheesecake bars. Just cut them up before storing them in an airtight container. They make wonderful on-the-go snacks.
To remove your cheesecake from the springform cake pan, have a look at this tutorial for the best steps and tricks.
You can easily make a salted caramel sauce by adding some salted butter and sea salt flakes. Just add a little bit at a time to slowly adjust the flavor. You don't want to end up with a salty mess!
You can make this entire recipe inside a square pan to create easy banana cheesecake bars. Just cut them up before storing them in an airtight container. They make wonderful on-the-go snacks.
