Makes: 1 cake
Preparation and cooking time: 1 hour 30 minutes


Banana Bread Base:
1 piece banana bread loaf
½ cup butter, cold and cubed
⅓ cup sugar
¼ cup flour

1½ blocks cream cheese
1/3 cup powdered sugar
1½ cups all-purpose cream
1½ tablespoons gelatin, bloomed in 1/3 cup water

¾ cup brown sugar
6 bacon strips
½ cup butter
2 teaspoons salt
1/2 cup honey


Banana Bread Base:
1. Crumble the banana bread loaf to fine crumbs into a bowl. Add flour and sugar then mix thoroughly until well combined.
2. Using your hands, crumble in butter into the mixture quickly to create pea-sized crumbs. Lightly press the crumbs into the base of a spring form pan lined with buttered baking paper. Bake for 10 – 15 minutes in a preheated oven at 180 degrees Celsius. Cool and set aside.

1. Bloom gelatin in hot water for 5 minutes.
2. Whisk together cream cheese and powdered sugar in a bowl until creamy.
3. In another bowl, whisk cream until soft peaks. Fold cream into cream cheese mixture until well combined. Mix in gelatin until well combined.
4. Pour cheesecake mixture over the crumb base and smooth top. Chill until firm.

1. In a baking pan, sprinkle 1/2 cup brown sugar and layer bacon strips. Sprinkle more brown sugar on top. Bake for 15-20 minutes at 150 degrees Celsius, or until bacon is candied.
2. In a pan, melt butter. Add remaining ¼ cup sugar and salt, and stir until sugar is completely dissolved. Mix in honey and keep stirring until sauce bubbles vigorously. Remove from heat and strain. Cool.
3. Drizzle sauce over cheesecake, sprinkle chopped candied bacon, and enjoy an indulgent slice or two!

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