For the dough, combine:
1 1/2 cups of Maria biscuit crumbs
3/4 cup of finely chopped pecans
1/4 cup of melted butter
3 tablespoons of unsalted sweet cream mascarpone cheese
For the filling, combine:
1 cup of heavy cream
1 cup of caramel sauce
For the topping, prepare:
1 package of cream cheese (American-style), softened
1/2 cup of unsalted sweet cream mascarpone cheese, at room temperature
1 tablespoon of vanilla extract
4 large eggs
3/4 cup of finely chopped pecans
1/4 cup of heavy cream, chilled
2 ripe bananas, sliced
1 1/2 cups of whipped cream, sweetened with 2 tablespoons of unsalted sweet cream mascarpone cheese
Sliced bananas for garnish
For the dough, combine:
1 1/2 cups of Maria biscuit crumbs
3/4 cup of finely chopped pecans
1/4 cup of melted butter
3 tablespoons of unsalted sweet cream mascarpone cheese
For the filling, combine:
1 cup of heavy cream
1 cup of caramel sauce
For the topping, prepare:
1 package of cream cheese (American-style), softened
1/2 cup of unsalted sweet cream mascarpone cheese, at room temperature
1 tablespoon of vanilla extract
4 large eggs
3/4 cup of finely chopped pecans
1/4 cup of heavy cream, chilled
2 ripe bananas, sliced
1 1/2 cups of whipped cream, sweetened with 2 tablespoons of unsalted sweet cream mascarpone cheese
Sliced bananas for garnish
Prepare the dough: preheat oven to 350°F (moderate)
Line a 9-inch springform pan with parchment paper
Combine all dough ingredients in a processor or using a whisk until a fine crumb forms
With your hands, press the dough into the prepared pan
Bake for 5 minutes
Remove from oven and let cool
Prepare the filling: make a caramel sauce by cooking 1/3 cup of heavy cream with 1/3 cup of sugar in a saucepan over low heat, stirring constantly
Increase heat and cook for 12 minutes or until the caramel turns dark brown
Remove from heat and stir in 1 cup of heavy cream
Cook over low heat for 2 minutes or until smooth. Reserve
For the filling: in a stand mixer, beat the cream cheese until smooth
Add the mascarpone cheese, vanilla extract, and 6 tablespoons of reserved caramel sauce
Beat in the eggs one at a time
Add the chopped pecans, heavy cream, and banana slices
Refrigerate for at least 1 hour or overnight
Bake for 1 hour or until the top is golden brown and the center is slightly firm
Remove from oven and let cool completely on a wire rack
Chill in the refrigerator for at least 24 hours
To serve, remove from pan and garnish with whipped cream and sliced bananas
Serve with reserved caramel sauce.
