Banana Butterfinger Cheesecake Recipe
Ingredients
| Banana cake | 500 Gram (1 box) | |
| Cream cheese icing | 16 Ounce (1 container) | |
| Butterfinger bars | 2 | |
| Bananas | 2 | |
| Sugar | 2 Cup (32 tbs) | |
| Cream cheese | 32 Ounce, softened | |
| Eggs | 4 (separated) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Banana extract | 2 Teaspoon | |
| Butterfinger bar | 1 , crushed | |
| Crushed vanilla wafers/Graham crakers mixed with melted butter to form bottom crust | 2 Cup (32 tbs) | |
| Banana | 1 , sliced | |
| Orange juice | 1 Cup (16 tbs) | |
| Brandy | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Brown sugar | 3 Cup (48 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) (1 stick) |
Nutrition Facts
Serving size
Calories 1925 Calories from Fat 715
% Daily Value*
Total Fat 80 g122.8%
Saturated Fat 41.9 g209.3%
Trans Fat 1.7 g
Cholesterol 275.6 mg91.9%
Sodium 816.3 mg34%
Total Carbohydrates 285 g94.9%
Dietary Fiber 5.1 g20.2%
Sugars 225.6 g
Protein 17 g34.4%
Vitamin A 43.3% Vitamin C 38.5%
Calcium 23.7% Iron 7.2%
*Based on a 2000 Calorie diet
Directions
Prepare cake according to instructions on box using the 9" cake pan instructions
add 1 butterfinger bar to the batter
add the bananas to the batter
once the cake has been baked
frost the cake with the icing
crush the second candy bar and sprinkle on top
Cheesecake:
Heat oven to 325 degrees F
In large mixing bowl combine sugar, and cream cheese.
Beat at medium speed scraping bowl often, until light and fluffy (3 to 4 min)
continue beating, adding eggs yolks one at a time, until creamy (1 to 2 min)
in a seperate bowl beat egg whites until stiff peaks form
add the whipped egg whites to the cheesecake batter and beat at medium speed until well mixed and creamy
Add. remaining ingredients
Continue beating scraping bowl often until well mixed. (1 to 2 min)
Lightly butter a 9" springform pan; press vanilla wafers or graham crackers firmly on the bottom of the pan.
Pour batter into prepared pan. Bake for 65 to 75 minutes or until set. turn off the oven; leave cheesecake in the oven for 2 hours. loosen sides of cheesecake from pan by running a knife around the inside of the pan. cool completely. Cover; refridgerate 8 hours or overnight.
place the cheesecake on top of the first 9" banana cake
Place the second banana cake on top of the cheesecake
Cover entire cake with cream cheese frosting
Let the banana fosters cool
cover the cake with the banana fosters and another crushed butterfinger bar.
Bananas Foster (Topping)
in a large skillet melt 1 stick of butter until sizzling on med heat
add the slice bananas and lightly sear
add the rest of the ingredients
mix well
continue stirring frequently until thickened and carmalized
Note: Trim cakes to create a level surface for construction
Chef
