Bananas Foster Cheesecake Puff Pastry

  • 1 8oz package cream cheese (room temperature)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/3 cup heavy cream
  • 1 sheet of puff pastry (we used Pepperidge Farms)
  • 1 egg whisked
  • sugar
  • 2 to 3 ripe bananas
  • 4 Tbsp butter
  • 3/4 cup brown sugar
  • 2 Tbsp white sugar
  • OPTIONAL: 1 Tbsp Apple flavored whiskey
  • 1/2 tsp CWG Pink Himalayan Sea salt
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • caramel sauce

Preheat oven to 400 degrees. Unfold one sheet of puff pastry and cut into 9 equal squares. Place puff pastry squares on a parchment sheet lined baking sheet. Brush whisked egg over top of puff pastry squares and sprinkle with sugar. Bake until pastry is puffed and crispy (about 12 to 15 mins). Let cool. Add cream cheese to bowl and whisk with hand blender until smooth. Add in powdered sugar and vanailla extract. Combine and add in heavy cream. Blend until smooth. Place bowl in refrigerator. While cheesecake is cooling, cut bananas diagonally and add butter to a hot pan. Add in bananas. Cover with brown and white sugar, sea salt, and cinnamon. Allow to come to a low simmer and lower temp. Add in apple whiskey and vanilla extract. Allow to simmer until sauce has thickened. Remove from heat and cool. Once bananas mixture has cooled to warm, assemble dessert. Place one pastry square on plate, topped with a large dollop of the cream cheese mixture. Top that with a few bananas and some of the pan caramel sauce. Top that layer with another pastry square, Drizzle top square with caramel sauce and serve with a dollop of whipped cream, or icecream and a mint leaf. Enjoy!

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