Banana Caramel Cheesecake Pie
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 4 hours, 30 minutes
Cook time: 10 minutes
Servings: (Makes 1 (9-inch) deep-dish pie
Ingredients
- 1 (8.8-ounce) package Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1½ (8-ounce) packages cream cheese, softened
- 1¾ cups confectioners' sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- ⅓ cup sour cream
- 1 cup sliced banana
- ½ cup caramel topping
- banana slices, for garnish
Directions
Preheat oven to 350°F. Spray a 9-inch deep-dish pie plate with cooking spray.
In a medium bowl, stir together cookie crumbs, melted butter, granulated sugar, and salt. Press mixture into bottom and up sides of prepared pan.
Bake until lightly browned, about 10 minutes. Let cool completely.
In a medium bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until smooth. Add cream and sour cream, and beat until very thick, about 3 minutes. Stir in sliced banana. Spread into prepared crust. Dollop caramel sauce onto pie, and gently swirl together. Freeze until firm, about 4 hours. Garnish with banana slices, if desired. Serve immediately.